Cuisine in the Montalbano area includes traditionally rural dishes: spelt minestrone, pappa al pomodoro, kale farinata, fried frog (near the Fucecchio Marsh). Some of the more unique dishes include “Brigidini,” small wafers originally created by Bridgettine nuns. Larciano is famous for its cold cuts, though Monsummano also produces excellent Tuscan cold cuts, finocchiona, shoulder and prosciutto, as well as the long-standing tradition of chocolate. In the Carmignano area, you can find dried figs (a Slow Food product) and delicious biscuits. This whole area is especially famous a wine territory, with typical Chianti blends (Chianti Montalbano DOC, Bianco della Valdinievole DOC, Vin Santo della Valdinievole and Bianco Empolese DOC). Carmignano wines use different blends, however, and include Carmignano DOCG, il Vin Ruspo DOC, il Barco Reale DOC and il Vin Santo di Carmignano DOC. The olive oil produced here have earned the added geographic citation of “Montalbano” alongside the typical “Toscano” appellation.