Monte Cetona Oil. The altitude ranging from 350 to 600 meters away from the sea, the chemical-physical characteristics of the soil ensure a pedoclimatic environment particularly favorable to the cultivation of the olive tree: from each plant a few olives are obtained but healthy, with a fragrant pulp and rich in perfumes; the dreaded oleaginous fly and other parasites do not find a suitable habitat here and this prevents the use of pesticides and keeps the ecosystem intact. It was born the Extravergin olive oil of Siena DOP. The accumulation of oil in the fruit and its typical are due to a complex metabolism that, in addition to the environment and the agronomic techniques, contribute to the peculiar characteristics of the cultivars: Frantoio, Correggiolo, Leccino, Moraiolo and Pendolino.
Pastrignocchi. Coming from the local peasant tradition, it consists of a kind of poor pasta, which was processed quickly without regard to appearance and consumed mostly on working days.
Bico. A kind of crush made with flour, water, yeast, oil, a pinch of salt and cooked in the wood oven. It is a typical bread of Piazze, a small hamlet of Cetona in the province of Siena. It is a poor bread, of ancient origin, born of a mixture of water and flour that was then cooked under the ashes. It is a middle ground between the umbrian cake and the piadina romagnola, and this could be explained by the fact that for Piazze there was one of the braces that connected the Alpe di Serre road to Via Francigena through Umbria, so the many passages of travelers allowed them to come into contact with foreign habits and customs.
Cuculo. A cookie prepared with poor ingredients spread mainly in the lower Sienese province, which cheered the palate of tired agricultural workers.
The historic villages of Lombardy perfectly preserve the food and wine traditions of the area, thanks to the expert hands of the housewives who have been able to pass on the secrets of the oldest cuisine in this region.