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Terre di Toscana

Trequanda

Twenty-two inhabitants for every square kilometre: a territory of woods, pastureland and cultivated ground and in the middle Trequanda, Petroio and Castelmuzio, three fortified villages which have maintained the charm of the Middle Ages.

HOW TO GET THERE
By train

From Siena and from Arezzo take the local line for Sinalunga. From Sinalunga  continue to Trequanda on a minibus.
By bus
Trequanda can be reached by a SITA coach which leaves from Florence or Montepulciano.
Sinalunga is connected to Trequanda by minibus.
By car
Take the A1 motorway and exit at Val di Chiana. Follow signs to the dual
carriageway to Siena as far as Sinalunga and then take the provincial road 38 for
Trequanda.
From Siena (44 km), take the E78 (Siena-Betolle) and exit at Asciano (13,3 km).

Feasts
The main feast is the Festa della Beata Bonizzella, daughter of the Ghibelline Ildebrando Cacciaconti and protectoress of Trequanda. This takes place during the third weekend in may.
In June there is the Corrida del Maiale in Petroio, where four couples, belonging to the four quarters of the town, compete in an original race, carrying a pig on their shoulders.
In Castelmuzio, in the month of September, the Festa della Pieve of Cennano is celebrated.
The last weekend in October is the Festa dell’olio novo di podere (feast of the newly pressed oil from the estate), where you have to try the “bruschetta” (toasted bread with oil, salt and garlic).

Medieval buildings in Petroio

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Trequanda has been
awarded the “Orange Flag”,
 the mark of quality for
tourism and environment
for inland areas.

 


Informations
Comune di Trequanda
Via dei Giardini, 1
t. 0577 662099
f. 0577 662029
www.comune.trequanda.si.it

 

Pro Loco Trequanda
t. 0577 662296
trequandaproloco@tiscali.it

 

 

Trequanda, the town of
olive oil and other
delicious products

The oil here is one of the
best in Italy, thanks to the
soil with tuff stone which
makes for excellent
olive trees.
Trequanda is one of the
Cittą dell’Olio (a group of
oil producing towns):
come here in November and taste the new oil.
The local cuisine is made
up of typical farmhouse
fare, which relies on the goodness of fresh produce,
and ranges from the
humble “acquacotta”
(a kind of simple soup) to
the Chianina (a special
local breed of cattle) which
here is bred freely on pastureland, from ewe’s
milk cheese to pici
(a kind of pasta).

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MUNICIPALITIES

 

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www.ceramicatoscana.it > the web site of Associazione Terre di Toscana | e-mail info@ceramicatoscana.it


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