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Sarteano along with other 8
villages: Cetona, Chianciano
Terme, Chiusi,
Montepulciano, San Casciano dei
Bagni, Sinalunga, Torrita
di Siena and Trequanda spread over the wide plain of
Valdichiana around Siena represents a forced stage of an undoubted
artistic and cultural value.
The village is a living medieval burgh and not only
in archaeological static findings. The life and the strength of the
village and the neighbour areas is gathered by the people who live
there as much as by on of the fundamental elements of the life
itself: the water.
As a matter of fact some spa water gushes out from
the Source of the Canalette and close to there is the camping park
where you can have spa treatments in direct contact with Nature.
The square fortress of the
Castle (10th century) clearly transmits the origins of the
historical centre of the village that develops along a ridge that
dominates the Chiana Valley. |
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Even Sarteano is made up of
interesting civil and religious buildings: specifically you are
suggested of a visit to San Martino in Foro Church;
even the Collegiata, dedicated to Saint Lorenzo and Apollinare
preserves precious works inside.
Among the civil buildings there are the Palazzo
Comunale, the Palazzo Piccolomini, the
Palazzo Goti-Fanelli and the Palazzo
Cennini; even the Teatro degli
Arrischianti represents a local jewel.
The Civic Archaeological Museum is
worth visiting; Inside there are some important Etruscan and
Roman findings
exhibited. | |
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Every year on the 15th
of August the Giostra del Saracino
is played, that is an exciting horse-riding challenge of medieval
origins. Not so far from the centre, as you have passed
through thick and unpolluted woods, you reach the fortified Spineto
Abbey and the medieval village of Castiglioncello
upon Trinoro. As far as the wine and food are concerned Sarteano
lays in the middle of rich areas in vineyards, olive groves and
pastures that offer some of the best known and delicious products of
Valdichiana around Siena. |
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Cheese
Sarteano, regarding the productions of cheese, is
influenced by a well known centre for that purpose:
Pienza and for many situations it is an important
provider.
Wine
and Oil
Close to the area of Sarteano is the Val d’Orcia
area that offers excellent wines and excellent and important farms
exporting the D.O.C. “Orcia” all over the world.
Ciboviaggiando suggests to see
also:
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Pici all’Aglione (2MUCH GARLIC
PICI)
Ingredients for 4
people: 400 gr of Pici (home made raw spaghetti) 8 garlic
cloves, 4 very mature tomatoes or tomato sauce. Extra Virgin Olive
Oil Hot chilli and salt
Proceeding: While
you have your Pici cooked in hot and salted water let the garlic
cloves brown in hot olive oil, on a low flame in order not to let
them burn and thus not to let them leave a bitter taste. As they are
brown leave them off the pan, put the pan far from the flame and add
the fresh diced tomatoes (or the tomato sauce). Put the pan back on
the flame, join a little minced hot chilli as you wish, add salt and
let dry on a low flame. Drain the Pici and dress them with that
sauce (Aglione).
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