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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.
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.

Vernaccia di San Gimignano is one of the finest white wines. It is produced in a small region of Tuscany on the hills around San Gimignano. It was the first Italian wine that received the prestigious D.O.C. denomination in 1966.
Vernaccia di San Gimignano, which is the name of both the vine and the wine, has been mentioned throughout the centuries in various official and scientific documents, and in literature.
In the thirteenth century Vernaccia di San Gimignano trade was already flourishing. The system of tallage ( “Ordinamenti della Gabella” - the first Official document of the town dating back to 1276) stated that a duty tax of "3 coins" was due for each “burden” of VERNACCIA sent outside San Gimignano's jurisdiction.
Dante Alighieri also mentioned Vernaccia in his Commedia: while wandering among the Gluttons of his Purgatory, he met Pope Martin IV who so many times in his life gave in to the temptation of Vernaccia: “Questi e, mostrò col dito, è Bonagiunta. Bonagiunta da Lucca: e quella faccia di Ià da lui più che l'altra trapunta ebbe la Santa Chiesa e le sue braccia: dal Torso fu, e purga per digiuno l'anguille di Bolsena e la Vernaccia” (Purg. XIV, 19-24).
In 1541 Sante Lancerio, a fine wine connoisseur who was the bottler of Pope Paul III, ordering 80 flasks of Vernaccia wine to the City of San Gimignano, complained that San Gimignano cultivated too much art and science and not enough VERNACCIA, a perfect drink for gentlemen. Sante wrote: "…..è una perfetta bevanda da Signori et è gran peccato che questo luogo non ne faccia assai..."
In 1468 at the Medici-Rucellai wedding banquet they cheered up with Vernaccia wine, a gift from the City of San Gimignano to the newlyweds. Lorenzo il Magnifico as well greatly appreciated it. Praised by so many estimators throughout the centuries, Vernaccia di San Gimignano is a fine white wine which is still well-known and appreciated worldwide.

The history of the cultivation of Saffron takes us back hundreds of years; many documents have been found that testify that to its intensive cultivation at San Gimignano during the Middle Ages. As a product worth a great deal of money it was very important to the merchants of those times and to the city's economy. In 1228 the Town Council of San Gimignano paid its debts, incurred during the siege of the "Castello della Nera", partly in money and partly in saffron. In 1276 the Council introduced taxation on imports and exports. The export duty produced such a great deal of money that in 1295 the Council decided that it was worth assigning two officials adept in the weighing of saffron to be permanently present at the gates of the City where the export duty was levied.
The extremely pure saffron of San Gimignano is produced naturally without the use of any chemical products in all phases of its cultivation, drying and conservation.
The saffron of San Gimignano is extremely pure. It is produced naturally and no chemical products are used in any phase of its cultivation, drying and conservation. The saffron stamens are packaged whole in order to guarantee their pure quality as well as to protect their strong pungent and slightly bitterish aroma.
Now, at San Gimignano, the countryside once again cultivates saffron, alongside its other high quality produce, thanks to the programme of reintroduction organised by the association "Il Croco". The reintroduction of this famous flower has also been made possible thanks to the help of the UNIVERSITY of Florence and the contribution of the Province of Tuscany through ARSIA. Only packages bearing the logo illustrated here contain the extremely pure saffron of San Gimignano. Repeated chemical and organic testing has demonstrated that the saffron of San Gimignano is of the very highest quality so much so that application has been made for I.G.P. identification (the CEE symbol indicating protected origin).

Mirth-flavoured Wild Boar Salami is a recent innovation inspired by an ancient tradition.
Folgore da San Gimignano (1270-1332) mentioned “mortiti” in his November Sonnet, which is part of a collection of 14 works wishing all the best for each month of the year.
Folgore da San Gimignano, whose real name was Giacomo di Michele or Jacopo di Michele, is an Italian poet who wrote verses about hunting scenes, tournaments and banquets of the rich bourgeoisie. Inspired by “mortito”, that traditionally combined mirth and pork, we have created this Mirth-flavoured Wild Boar Salami adding our personal and original touch.