Tuscan cuisine is among the most renowned around the world: wine, oil, bread are among the most popular products. San Gimignano counts some of the best specialties of Tuscan and Italian cuisine in general.

The fertile fields in the surroundings of this small village give life to the prestigious Vernaccia, one of the most prized and appreciated Italian white wines throughout the world. Golden-yellow in colour, dry flavor with a bitter aftertaste, Vernaccia was the first to obtain the Controlled Designation of Origin (D.O.C.), acquiring the Controlled and Guaranteed Designation of Origin (D.O.C.G.) in 1993.

This delicious white wine goes very well with fish dishes and white meat main courses and is served at 11-12 degrees. The vine was introduced to San Gimignano in the 1200s by Vieri dè Bardi, and cultivation became increasingly consistent until exports began at the end of the century.

Also linked to the development of this wine are documents that speak of the introduction of a tax of 'three cents' for every amount of Vernaccia sold outside the municipality of San Gimignano, the birth of Provveditori and Pesatori di Vernaccia, ancestors of our modern sommeliers.

Even Dante in the Purgatory Canto tells of a glutton punished for 'abusing' Vernaccia.

The lands of San Gimignano offer the palate a delicious saffron, called crocus sativus in antiquity and the protagonist of many typical Tuscan dishes. Together with Vernaccia, it was the product that brought wealth to the city and it is said that many of the medieval towers were built thanks to the sale of this refined spice. Today, saffron from San Gimignano is used for risotto and some tasty sauces, but in the past it enriched many meat dishes and soups.