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| ABOUT THE SHOP |
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La Buca di Montauto sells directly its own produce in the medieval centre of San Gimignano, in Via San Giovanni, 16. The shop is easily detectable thanks to two stuffed wild boars, that seems to guard over the shop.
This is a tempting address for the finest palates, especially for those who are fond of the typical Tuscan flavours. Their pork and wild boar Salumi (cured meats) are a real delicatessen, and they are produced thanks to a long-experienced and scrupulous work, whilst some clever personal touches have added inviting variations to the traditional Tuscan cooking tradition, without spoiling the ancient flavours.
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Thanks to their great passion, the owners of La Buca di Montauto have created genuine niche products that are a joy to explore and taste: finocchiona, pork ham, and capocollo; wild boar fillet, wild boar ham, wild boar salami with a wine aroma, wild boar salami with pistachios and pine kernels, and wild boar salami with mirth (recalling an ancient tradition). Their Salumi are produced with meat coming from the wild boar rearing activity of the Estate, less than 1km from San Gimignano, nearby the hamlet of Montauto.
La Buca di Montauto also produces Vernaccia di San Gimignano D.O.C.G. (to be noticed that Vernaccia was the first Italian wine that received the Controlled Origin Denomination in 1966), Chianti D.O.C.G., and Extra-Virgin Olive Oil.
Vernaccia di San Gimignano is an excellent wine to be served cool at a temperature of 11-12 degrees as an aperitif, with fish and shell fish.
Chianti D.O.C.G. is a red wine ideal with red meat, and Tuscan ripe cheeses. Chianti D.O.C.G. is a perfect foil for Wild Boar ham, salami and sausages!
In our lovely delicatessen shop, personally decorated by the owner Antonella Capezzuoli, besides the direct sail of our local produce you will find a carefully selected choice of Tuscan products, such as local Pecorino cheese, Grappa from Chianti and Vernaccia, Vin Santo, local Honey, Tuscan Pasta, Cantucci – typical Tuscan cookies -, wild boar cream and ragout and the “golden spice”, the pistils of the finest Saffron of San Gimignano. |
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