Montepulciano’s cuisine is, like that of the rest of the Tuscany region, highly influenced by local history and tradition. Ingredients are locally sourced, recipes are passed down throughout the generations, and the flavor profiles are defined as being simple, yet delicious.

Many dishes served throughout Tuscany, including Montepulciano, are characterized as peasant-style dishes, as they contain local ingredients and make use of nearly every aspect of the ingredient so as not to waste anything. Travelers can expect dishes made with pici pasta, grilled meat, bread, fresh produce, and locally-made extra virgin olive oil.

Montepulciano is a major food and wine producer of Italy, creating some of the best wines in the country. In addition, olive oil is a major export. The area’s centuries-old olive trees produce full-bodied oil that is known for its rich green color. Throughout the city, expect to find this liquid gold olive oil included in nearly every dish.

Enjoy a glass of Montepulciano’s best wine, Vino Nobile di Montepulciano, alongside delicious, simple, yet flavorful dishes that perfectly complement the city’s hilltop views of the Tuscan countryside.

APPETIZER

To begin a meal in Montepulciano travelers will find an array of cured meats, including Cinta Senese pork, as well as a selection of delicious cheeses. Sheep’s milk cheeses, in particular, are popular. Aged cheese such as pecorino, specifically pecorino di Pienza, are also popular. A must-try cheese is pecorino di pienza al tartufo – aged pecorino cheese with truffles.

A traditional, must-try appetizer in Tuscany is panzanella. This dish, which is rooted in peasant-style cooking, is created by tossing stale bread with olive oil, onion, and herbs, such as basil and mint. The oil-soaked bread and aromatic onion and herbs create a flavorful, delicious start to any meal.

As for crostini, one of Italy’s most common appetizers, Montepulciano serves its crostini with unique toppings such as spleen, liver, or boiled cauliflower.

FIRST COURSE

The most traditional dish served during the first course in Montepulciano is pici, a simple handmade pasta with traditional roots. Pici is created by mixing flour, water, and salt. Eggs, though not traditionally a part of the recipe, may be added to the dough in modern variations of the dish. The pasta is often served with a traditional Tuscan meat sauce. Pici all’aglione is a variation that is covered in a delicious tomato and garlic sauce. Pici can also be served simply with olive oil and sautéed bread crumbs.

In addition to pasta, soups are common first course dishes throughout Tuscany. Bread is typically the base for many local soups.

One example is ribollita. This peasant-inspired dish, consists of stale bread, beans, and vegetables such as kale, cabbage, carrot, chard, celery, potatoes, and onion. The dish is typically simmered at least twice, hence the name (which means “re-boiled”), in order to impart additional flavors.

Another soup favored by the locals is pappa al pomodoro. Like ribollita, the base for this soup is stale bread. In this case, the stale bread is cooked with tomatoes, broth, basil, extra virgin olive oil, and garlic.

SECOND COURSE

For the second course in Montepulciano, otherwise known as the meat course in Italian cooking, the star is hands down, Chianina beef. An exclusive product of this region, Chianina beef comes from an ancient breed of Tuscan cattle. The famous Florentine steaks come from this type of cattle, and one will find Chianina beef on many menus throughout Montepulciano.

Other meat specialties travelers can enjoy throughout Montepulciano include roasted lamb with rosemary and garlic, grilled fish, and roasted pork with rosemary, fennel, and sage.

SIDE DISHES

A common side dish in Montepulciano is pansanto, which consists of sliced bread with boiled beans seasoned with oil and vinegar.

Panzanella, previously mentioned in the appetizer section, may be served as a side dish as well.

STREET FOOD

Street food throughout Tuscany centers around bread, particularly focaccia flatbread. Often, one will find panini stands with menus offering focaccia sandwiches filled with a large variety of ingredients. One common filling is porchetta, Tuscan slow-roasted pork generously seasoned with herbs, salt, and pepper.

In addition, travelers can enjoy focaccia on its own or as the base for a quick pizza.

DESSERT

Desserts in Montepulciano are closely tied to cultural traditions. For instance, cantucci (twice-baked almond cookies) were typically served as seasonal sweets during Carnival time, though today they are also enjoyed year-round with a glass of Vin Santo.

Many other desserts are prepared using ancient traditions and techniques. These include ricciarelli – chewy almond cookies, buccellato – a circular cake made with fig and nuts, castagnaccio – a chestnut cake, and lattaiolo – a caramel custard.

WINE

Tuscany is world-renowned for its wine production, and the city of Montepulciano is no exception. Along with fellow Tuscan city Montalcino, Montepulciano is heralded for its production of red wine, particularly its much-loved variety called Vino Nobile di Montepulciano, a DOC wine made from the Sangiovese grape.

The area is ideal for wine production due to the rich hillside soil and dry winds. Local winemakers have helped majorly impact Montepulciano’s economy in a positive way.

Throughout Montepulciano, travelers can enjoy wine in local bars, charming restaurants, and, most notably, incredible wine cellars that have been dug underground.

The city’s top varieties of wine include the above-mentioned Vino Nobile di Montepulciano – a variety famous as one of Italy’s best since the seventeenth century, Rosso di Montepulciano – another DOC wine similar to Vino Nobile but aged for less time, and Vin Santo di Montepulciano – a golden colored dessert wine.

The hilltop town of Montepulciano is one of the best places to indulge in Tuscany’s modest, yet flavorful cuisine. In addition to sampling the local Vino Nobile di Montepulciano wine, travelers should plan to taste some of the region’s remarkable dishes including pici, Chianina beef, panzanella, cantucci, and much more.