Visit to Roccalbegna
Roccabegna is beautiful medieval village in southern Tuscany. This small village rests in the shadow of Rocca Aldobrandesca, a fortification built upon an enormous rock outcropping on the edge of the village. Simply park your car and enjoy a stroll through this quaint village.
Rocca Aldobrandesca rising over the village of Roccalbegna
As you stroll through the village, be attentive to the details. You’ll find garden walls with beautiful stone carvings.
Stone carvings in a garden wall, Roccalbegna
Detail of a lion’s face in a garden wall, Roccabalegna
Roccalbegna has a rich history. Originally a feudal estate of the Aldobrandeschi family, it later became a part of the Republic of Siena. Following the fall of the Republic of Siena, Roccalbegna was in the hands of the Medici family. Given the rich history of this village, under the patronage of some of Italy’s most noble families, the architecture of the town is superb, yet simple.
Garden facade, Roccalbegna
On the outskirts of Roccalbegna, don’t miss Caseificio Il Fiorino, Località Paiolaio. This is one of the finest cheese makers in the area. The salesroom is a real treat. Caseificio Il Fiorino specializes in artisanal pecorino (sheep’s milk) cheeses, offering a wide variety delectable specialties.
Herb infused pecorino cheese, Caseificio Il Fiorino, Roccalbegna
Speaking of pecorino cheese, one of the favorite Tuscan appetizers (by way of Sardegna) is pecorino arrosto. There are innumerable variations on this dish. You simply cut thin slices of a young pecorino cheese (you can use primo sale, if you can find it). Then, arrange the slices (in several layers, if you like) on top of very thin pear slices in small ceramic or stoneware single-serving baking dishes and roast in the oven until the cheese is melted, but not brown. Once the cheese is done, drizzle with a rich honey and serve immediately. Another variation involves roasting the cheese (without pear or other fruit), and drizzle or brush the cheese with tartufata (truffle spread) when it comes out of the oven. Be sure to use a good quality tartufata. Some low-end tartufate include mushrooms for additional body. Mushrooms and truffles have entirely different flavors and should not be combined! You can also used shaved truffle slices as a topping for the cheese, if you can find fresh truffles (for shaved truffles, always use fresh truffles, not the ones that are sold in cans or jars — they generally have no flavor). If you use shaved truffles, drizzle a fine olive oil on top of the truffles. Olive oil for this type of confection should be fresh — no more than one year from the harvest. Instead of truffles, you might lightly spread an olive tapanade on top of the roasted cheese. Again, be sure to serve immediately, accompanied by a rustic loaf of bread. Try one of these recipies or invent your own variation! Buon appetito.