Turistic informations of Montepulciano

Montepulciano situated on a hill that dominates Val di Chiana, is a town really interesting for a lots of monuments, especially late-rinascimental, and for its spots created by narrow and steep lanes in medioeval Age. Area already inhabited in Etruscan Age, Montepulciano was an autonomous city: it passed then to Siena (1260) and then to Florence. In 1454 Poliziano was born there.

Montepulciano was a centre well known for its wine production since ancient times and today Consorzio del Vino Nobile di Montepulciano protects and supports, since 1965, the picture of the wines in the borough (besides DOCG "Nobile" and also DOC Rosso di Montepulciano, Vin Santo, Chianti dei Colli Senesi and Bianco Vergine Val di Chiana); it diffuses its name, puts into effect programmes for the continuous improvement of its quality, actives research on vinery, supports initiatives for the diffusion of the products and for the protection of their denomination. Furthermore, it partecipates to the social life of the borough especially with cultural initiatives.

The city centre: From Porta al Prato which is dated back to 500, begins via di Gracciano, the first part of the noble promenade which leads to the Dome.
It is flanked by the palaces called Avignonesi, attributed to Vignola and the palaces called Cocconi, attributed to A. da Sangallo. The promenade continues to via del Poliziano which leads to Santa Maria dei Servi, with a gothic facade and the baroque interior.
At south west of the city arises alone the Church of San Biagio, one of the most notable of the tuscan Rinasciment and a masterpiece of A. da Sangallo.

Enogastronomy

In Montepulciano you can find delicious specialities and aspecially "Vino Nobile di Montepulciano", one of the most important red wine in Italy, which comes from the vinery of Prugnolo (Sangiovese grosso), which is gentle, garnet and with a dry taste. Excellent is also cacio pecorino, a cheese made now by sheepmen immigrated in the area from Sardinia. Nevertheless, they produce it with the procedure used since the medioeval Age. It is good in all its phases of maturation, fresh or air-dried. Raveggiolo, instead is most soften and it is conserved in beech leaves.
The local dishes par excellence are the pici: from the pastry made with flour and water you made thin sticks with your handbreadth. With the same pastry (adding eggs) you can make maccheroni or tagliatini.
With the stale bread you make panzanella, a salad dressed with abundant oil and enriched with aromas like onion, basil, calamint or you can also make ribollita, made of slices of bread that have been wet with beans soup. Furthermore, you can make bruschetta with the toasted bread, new oil and a clove of garlic rubbed on the slice.

Link Utili

• Consorzio del Vino Nobile di Montepulciano
• Comune di Montepulciano
• Terme di Montepulciano