Carmignano surprises even from a culinary point of view. Several trattorias allow you to rediscover the historic flavors of traditional cuisine and to taste the excellent wines produced in this territory, starting with the most prestigious, Carmignano DOCG. It has Sangiovese as a base vine, accompanied by Black Canaiolo, Cabernet Franc and Cabernet Sauvignon, with the presence of white grapes and other red grape varieties.
Alongside this, there are four important DOCs: Barco Reale di Carmignano, Rosato di Carmignano, Vin Santo di Carmignano and Vin Santo di Carmignano Occhio di Pernice.
Together with the excellent wine, Carmignano also seduces the palate with its desserts. It's home to famous figs, in particular the fico dottato. Best accompanied with a glass of Vin Santo DOC, it can be found in special pastry recipes. The Carmignano fig is found in particular in winter and on the occasion of the Christmas holidays, but it's also used in many unexpected savory recipes.
Speaking of desserts and combinations with Vin Santo, we must mention Amaretti. The recipe dates back to the late nineteenth century, and was created by the pastry chef Giovanni Bellini, owner of a sweets shop located in the center of the town.
The cultivation of olive trees in the area was introduced by the Etruscans, but abandoned after the fall of the Roman Empire. However, it was kept alive by the religious members of the convents and abbeys. The long tradition, made up of oil mills, farms and high-quality olive production, has led to the recognition of Tuscan extra virgin olive oil as IGP, with the geographical mention of "Montalbano".
Like other typical products, this too is celebrated along the Montalbano Wine and Oil Route.