From Radicofani you can venture up the mountain slopes to Piancastagnaio. Here, you will find one of the most important pictorial cycles of the Amiata area, created in 1468 by the Orvieto painter Nanni di Pietro, for the church of the Madonna delle Grazie.
In the same area, you can enjoy a great lunch. The Amiata is also a fantastic mountain for its original flavours, particularly its mushrooms, extra virgin olive oil and simple but tasty recipes. Above all, however, the best ingredient to be found in Amiata is the chestnut. As well as offering salvation from serious hunger pangs, it is also a key ingredient in many of the greatest recipes. A Amiata chestnut is supreme in both its simple form, and in complex recipes. Protected by the Igp brand, it can be enjoyed in many different ways. It is excellent both boiled and "caldarrosta", it is even better when dried and reduced to flour, ready to turn into fritters, castagnaccio and other divine cakes.