Wine tourism in Montepulciano, the Sienese wine-growing district of Nobile and Rosso, is combined with the good cuisine of the districts, highlighted by the food and wine competition "A Tavola con il Nobile", created in 2003 by the Tg2 correspondent Bruno Gambacorta together with Consorzio del Vino Nobile di Montepulciano, which will return on Saturday 21 and Sunday 22 August to put the districts of the Tuscan town in the kitchen on the theme of pici, also engaged in these days in the tests of the Bravio delle Botti.
Two challenges deeply felt by the Contrada police who open their seats between drum rolls and drapes to put their own recipe of pici on the table, in a competition that will see the jury of experts in the food and wine sector alternate with lovers of good food, always in the sign compliance with the distancing rules imposed by the pandemic. The goal of "A Tavola con il Nobile", as the creator Bruno Gambacorta points out, "is to make the territory known, enhance the quality of typical local products by exploiting the characteristics of the prestigious Montepulciano wine, all by recovering traditional recipes. local gastronomy ".
The eight districts (Cagnazzo, Collazzi, Le Coste, Gracciano, Poggiolo, San Donato, Talosa and Voltaia) engage in a competition in the kitchen by offering traditional local foods and dishes, often reinterpreted, which pair well with the Vino Nobile di Montepulciano, how are the pici.
A historic dish of the local tradition, already recognized as Inpai heritage pending the Unesco one: the Ministry of Agricultural, Food and Forestry Policies has in fact accepted the request for admission to the agri-food heritage and "I pici and the art of appiciare" which are have been admitted by Mipaaf decree to the National Inventory of the Italian Agri-food Heritage (Inpai). This sort of handmade spaghetti represents the 'trademark' of the gastronomy of the Sienese Valdichiana and Valdorcia. "Distant relatives of spaghetti, but much more full-bodied" defines them Giovanni Righi Parenti in the book 'Tuscan cuisine in 800 traditional recipes'.But now we are aiming for international recognition with the Sienese Valdichiana which asked to nominate the pici as an intangible cultural heritage of Unesco.