Wine Docg

Vernaccia di San Gimignano

Dry white wine from Vernaccia grapes, made only in the town

Dry white wine, produced only within the town boundaries: Vernaccia di San Gimignano was the first Italian wine to receive DOC status, in 1966.

A dry, well-balanced white wine, at least eighty-five per cent Vernaccia grapes, minimum eleven and a half degrees: produced exclusively within the municipal boundaries of San Gimignano, a rarity for an Italian wine. The grape variety arrived here in the thirteenth century, brought, according to tradition, by Vieri de' Bardi.

In 1276 the town's tax registers were already taxing the export of Vernaccia, three soldi per load. Dante cites it in the Divine Comedy, among the gluttons of Purgatory, referring to Pope Martin IV's fondness for the wine; Boccaccio names it in the Decameron. In 1468 it appeared at the wedding banquet of the Medici and Rucellai families, and Lorenzo the Magnificent requested direct supplies from San Gimignano.

On 3 March 1966 Vernaccia di San Gimignano became the first Italian wine to receive Denominazione di Origine Controllata status; on 9 July 1993 it was elevated to DOCG, Denominazione di Origine Controllata e Garantita.

More typical dishes

First course

Carbonara pasta with guanciale, egg, pecorino romano and black pepper

Guanciale, egg yolk, pecorino romano and black pepper: Rome's signature pasta comes from a recipe fought over between trattorias and army rations.

Street food STG

Pizza Napoletana tomato, mozzarella and basil on hand-stretched dough, baked in a wood-fired oven

Hand-stretched dough, tomato, mozzarella and basil, baked in under a minute in a wood-fired oven: Neapolitan pizza is an art recognised by Unesco.

Main course PAT

Bistecca alla Fiorentina T-bone cut of Chianina beef, grilled rare over embers

A T-bone cut from Chianina beef, grilled rare over embers with no seasoning at all: Florence's signature dish.

🌿 Local produce PAT

Pesto alla Genovese basil, garlic, pine nuts, pecorino and oil pounded in a mortar

Basil, garlic, pine nuts, pecorino and oil, pounded in a marble mortar: the sauce that has had a written recipe since 1863, born in Genoa.

Street food PAT

Sfincione soft focaccia with tomato, onion, anchovies and caciocavallo

Tall, soft bread dough, tomato, onion, anchovies, oregano and caciocavallo: sfincione is Palermo's focaccia, cut into squares.

Street food PAT

Arancina fried rice ball stuffed with meat ragù

Saffron rice, ragù with peas and caciocavallo cheese inside a golden crust. Round and feminine in Palermo, pointed and called arancino in Catania: the quarrel is serious.