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I'm gonna cheat here. I wanted to write more about Montalcino, but can't do better than this piece I wrote in about 1997 or so for the Austin American-Statesman (which now as a rather useless travel section, unfortunately...). It pretty well sums up my feelings about the place, or at least, if you read between the lines (or some of them), you should get a decent feel for my love of this town.
I may sneak a few more recent thoughts into my previous post about the food, but not sure what they might be that could better the following, of which, I am very proud....
|Montalcino from below|
If you insist on continuing, please don't tell anyone about our little secret. When word gets out, the peaceful tranquillity of one of Tuscany's finest hilltop jewels will certainly be shattered. And Montalcino will never be the same. Please let me discourage you from visiting.
Montalcino is located, geographically speaking, in the Italian province of Siena, an hour south of Florence and three hours north of Rome. But in every other sense it is truly in another world.
|The world's most photographed cypresses, near Montalcino|
|Streets of Montalcino|
Beyond the fact that the architecture has changed little in four hundred years – massive rough hewn stone walls of every building in this town of five thousand citizens, the classic Tuscan bell tower of the city hall, the imposing castle-like ramparts of La Fortezza (the Fortress)–the basic rhythm of daily living is not a particularly modern one.
When the day begins, the ancient bakery does its best to pollute.
The hot, sweet smell of bread and cookies baking wafts through the otherwise crisp, clean mountain air. And the chop chop chopping clatter of the biscotti-cutting machine echoes relentlessly along the cobblestones as another wicker basket fills with Tuscany’s unwitting contribution to the trendy accouterment of the caffè latte-obsessed in the United States.
|Sant'Antimo Abbey, Montalcino|
But add the element of ancient music and ceremony and the atmosphere changes sufficiently to move even the most skeptical.
This church was founded in 781 by Charlemagne as thanks for his troops being spared that year's raging plague. It was enlarged to its present state in the twelfth century when it was the center of one of Italy's richest and most influential monasteries.
|Interior, Sant'Antimo, Montalcino|
Stick around after Mass and, for a small tip, the caretaker will show you some of the church's highlights. If you increase the pay a bit, and you just come out and ask, he might let you go into the otherwise forbidden upstairs level that, on one side, was the Sienese bishop's home-away-from-home and, on the other, was the women's gallery; of course they were not allowed in the church proper.
|From the sacristy fresco, Sant'Antimo|
|From the sacristy fresco, Sant'Antimo|
By all means, buy yourself the hypnotic recording of chants recorded in this awesome structure.
In the early afternoon, forget about making any stock market trades. The entire town shuts down for a three-hour lunch break.Walk through the twisting, cobbled lanes. They're deserted, almost spooky. Quiet is everywhere. Even the few cars allowed within the town walls are still. Maybe the silence makes you uneasy. Maybe you really miss the honking, belching traffic of the city.
|Trattoria il Pozzo, San Angelo in Colle (Montalcino)|
By the time lunch is over, the city will have sprung back to life.
But be careful back on the street. In Montalcino, strangers sometimes approach visitors on the street. They approach, and then—and then—they say hello! Buona sera, indeed. The nerve! So,go forewarned: This will happen to you in Montalcino.
On the afternoon stroll, forget the local museum. It's closed for renovation. But do admire some of the backyard gardens full of grapes, olive trees and artichokes. Compared to Florence or Siena, Montalcino offers little in the way of grand displays of Renaissance art anyway (actually, all of Montalcino is a living monument to the Renaissance).
|Sputnik image, San Pietro Church, Montalcino|
|Town Hall, Montalcino|
The late afternoon sun, except during summer, casts long shadows down Montalcino's steep, narrow streets. (Referring to the web of medieval alleys and stairways that connect the various sections and levels of this mountain-perched town as "streets" might be stretching the truth; but their meandering design keeps the auto population under control.) Anyway, those shadows signal a time to sit down at a caffè on the main square, the Piazza del Popolo, and have an espresso, a bottle of mineral water, or another glass of the area's world-famous wines (more on which later).
The sun's last rays always paint the Tuscan sky as majestically as the finest fresco in nearby Florence, and that purple-pink cloak sweeps an even greater calm over the city. A quick walk through town offers a glimpse of the last few market transactions of the day: a wedge of local sheep's cheese, some brilliantly colored long-stemmed artichokes, a basket full of wild mushrooms. Then the night takes over.
Dinner mirrors lunch, and by ten the city buttons up tight once more, tucking you in for the best night's sleep you've ever had. If you like that sort of thing.
Like the valley below on many early mornings, the origins of Montalcino are obscured by a fog. Though Etruscan and Roman artifacts have been found in the area, the site of the current city was probably not established until the ninth or tenth century. But once underway, the growth was fast and furious, so much so that Montalcino has grown little since the 1300s.
|Montalcino as seen from La Fortezza|
Its strategic position on a hilltop overlooking the all-important route between Rome and Paris, the Via Francigena, placed Montalcino in the middle of much intrigue and warfare involving at one time or another Siena, Florence, several popes, the Medici, Spain and others. Finally, in the 1550s, the town surrendered to the powerful Medici of Florence and disappeared into that ubiquitous fog of time once again.
But the soil and climate of this fortuitous spot have provided another renaissance for Montalcino, a rebirth brought about by the international discovery of Montalcino's legendary ruby gold: the wine known as Brunello di Montalcino.
|Brunello vines in Fall, Montalcino|
Hailed as one of the world's best reds and quickly becoming one of the most expensive, Brunello is bringing new wealth to this formerly sleepy hamlet. By law, Brunello can only be produced within a very small region surrounding the town, thus controlling the quality and the price. In Montalcino the price for a bottle is roughly half that in the U.S.A., so if you enjoy wine, stock up. It will last. Brunello from 1888 is still being consumed, though not often!
|Brunello on display, Montalcino|
Also try the “baby Brunello”, Rosso di Montalcino, made from the same grapes, but without the four years of aging required for its big brother. For a wine redolent of flowers and honeysuckle, try the other wine exclusive to Montalcino, Moscadello. It comes in two varieties: a slightly frizzy young treat enjoyed before dinner, and a slightly more "tangy" dessert-style wine (termed licoroso).
|La Fortezza, Montalcino|
|La Fortezza, Montalcino|
|Honey on display, Montalcino|
With these samples as an appetizer, head straight to one of the fine local restaurants for some delicious country cooking. This area is well known for its cured meats, its sheep's milk pecorino, the hand-rolled rustic spaghetti known as pinci, and dishes made from wild boar and other game, as well as a heavenly, hearty soup made from beans and local produce and drizzled with some of Italy's best olive oil.
Some other goodies to look out for are local specialties from the bakery including biscotti (called cantucci) and the crisp meringue almond cookie, ossi di morto (dead man's bones!). Dip either in a glass of Moscadello after dinner for a traditional and delightful dessert.
Honey is another of the area's principal products, and every store in town features at least 10 varieties, each flavored by a specific type of blossom; the beekeepers move their hives from place to place to capture the essence of particular flowers for these honeys. Don't forget to grab some ceramics, olive oil and dried porcini mushrooms before you pack your bags!
Clearly, the problem with a visit to Montalcino is the tendency to eat too much, sleep too much, relax too much, walk too much,breathe too much clean air. Obviously, this is not a vacation.Vacations are supposed to provide a difficult and tense week or two so that returning to work will be a relief. Why on earth would anyone want to spend any time in such a place as Montalcino?
If you go:
Tourist Information: Montalcino Tourist Office: 011-39 (577) 849 331
Arriving: Because Montalcino is not well served by public transportation, the best way to see the area is to rent a car in any major city: Rome (three hours), Florence (one hour) or Siena (30 minutes) are some logical choices. There is much to see within a short driving distance of the city, and a car allows for such side trips. Otherwise, there are regular buses from Siena, an hour's bus ride away.
Lodging: Reservations are a good idea, especially in the summer. Lodging in Montalcino is wonderfully comfortable and homey. The Tourist Office can send a complete list.
Here are a few choices:
Hotel Il Giglio [011 39 (577) 848 167] is run by members of a friendly family who restored this 13-room gem; they also rent rooms in a private residence which are immaculate, replete with fresh flowers and a complementary bottle of local wine.
Food: In town there are many options. These are just a few: Osteria di Porta al Cassero (Via Libertà, 9) offers great home-style cooking and stays open late.
Taverna dei Barbi (Part of the Barbi Winery, four kilometers south of Montalcino on the road to Sant’ Antimo) features some of the most traditional food around, including hand-rolled pinci; the manager, Giovanni is a hoot.
|Trattoria il Pozzo, San Angelo in Colle|
When to go:
Any time is a good time because the weather is always nice. Winter offers few tourists, cool temperatures and clear skies, lots of mushrooms, truffles, new olive oil and other fall/winter delights. Summer temperatures are mild, the sky is hazy and the tourist load is heavy, but the hills are straight out of the Mona Lisa. The Festival of the Thrush featuring Renaissance costumes, music, spectacle and an archery contest is celebrated during the last weekend of October.