8 November 2022 0

November 2022

Protected for 2300 years from the mud and boiling water of the sacred tanks, a never-before-seen votive deposit has re-emerged from the excavations of San Casciano dei Bagni, in Tuscany, with over 24 bronze statues, five of which almost a meter, all intact and in perfect condition. “A discovery that will rewrite history and on which more than 60 experts from all over the world are already at work”, the archaeologist Jacopo Tabolli, the young professor of the University for Foreigners of Siena, who has been leading the project with the concession of the Ministry of Culture. An “absolutely unique” treasure, he stresses, which is accompanied by an incredible amount of inscriptions in Etruscan and Latin. “Made in all probability by local artisans, the 24 newly found statues – explains Tabolli flanked by the director of the excavation Emanuele Mariotti – can be dated between the second century BC and the first after Christ”.


22 August 2019 0

In our area you can find tasty traditional dishes coming from the rural  culture based on the use of simple and genuine ingredients.

So, we would like to suggest some easy recipes and you will see that the result will be really good!


This summer dish is humble and noble using ‘poor’ but healthy ingredients.

Ingredients: stale Tuscan bread, tomatoes, lettuce, cucumbers, fresh onion, basil, extra virgin oil, vinegar, salt, pepper.

Preparation: soak the bread in cold water until softened, squeeze it well, reduce it to crumbs and put it in a bowl. Add the chopped vegetables, oil, salt, vinegar and pepper. Stir the panzanella and put it in the fridge until it is cold.


In Celle sul Rigo, every year, on the last Sunday of May, the traditional “pici festival” takes place in honor of this truly delicious dish.

These are large hand-made spaghetti made one by one and therefore irregularly shaped. In ancient times only water and flour were used to prepare them, but for a good result needed a lot of work and the skilled hands of ours grandmothers and great-grandmothers. However, with the addition of a bit of egg, the result is guaranteed for us too!

Ingredients: 2 eggs, white flour, 4 ladles of warm water, salt, corn flour
Preparation: Mix the eggs with warm salted water and white flour. Mix the dough. Knead the dough by adding flour until it is smooth and not sticky. Cover and leave to rest for half an hour.

Cut a piece of dough and roll it out to get lots of strips to stretch with your hands to form many irregular big spaghetti. Put them in a tray after having dipped them in corn flour to keep them from sticking together. Continue like this until the dough is finished.

Cook in plenty of salted water for a few minutes stirring sometimes. Drain and season with ragù, or with grated pecorino and pepper, or with “sugo all’aglione”.

There is no seasoning better than this for pici, but it can also be used for spaghetti and short pasta.
Ingredients: peeled tomatoes cut into small pieces, concentrated tomato puree, hot chili pepper, extra virgin olive oil, salt, a little pepper.

Preparation: Saute a lot of whole garlic cloves and the chili pepper in abundance. When the garlic is golden, add the tomato paste dissolved in a little water, the peeled tomatoes, salt and a little pepper. Allow the sauce to boil for a long time until it thickens and the oil appears on the surface.


This is also an ancient dish for which you can use lamb, wild boar, chicken or guinea fowl, based on personal tastes

Ingredients: chopped meat, tomato paste, rosemary, garlic, chilli, extra virgin olive oil, some bay leaves, little red wine.
Preparation: brown the meat in the oil together with rosemary, garlic bay leaf and chilli pepper. Season with pepper and when the meat is browned, pour in the wine. Allow to evaporate and then add the tomato paste dissolved in a little water. Close the pan with a lid and cook over low heat, stirring occasionally to complete cooking and to thicken and reduce the sauce.


The simplicity of the ingredients and the lack of eggs and animal fats make these biscuits a very light and digestible dessert. They are ideal to accompany wine and vinsanto.

Ingredients: 500g flour, 150g sugar, 1 glass of oil (half extra virgin olive oil and half sunflower seed), 1 glass of vinsanto, 1/2 sachet of yeast, 1 sachet of vanillin.

Preparation: mix all the ingredients and make a lot of finger biscuits with the dough. Pass the top of the cookies into the sugar and place them in a baking pan lined with parchment paper.

Bake at 160 degrees for about 30 minutes until the biscuits appear golden brown.



19 August 2019 0

It is a complex of 43 distinct springs in three groups.

  • The first arises immediately beneath the town, in a very limited space of about 200 meters which includes the Bagno Bossolo, the source of Saint Lucia (particularly suitable for some eye diseases), the three springs of Monte Santo- the Sassone , the Caldagna, the Pantanacci- and the Bagno Grande, the largest spring of San Casciano which produces 70800 liters of water per hour. To these are added two other springs which appeared in more recent times (1838 and 1861) following earthquakes.
  • The second group is about 800 meters from the village and includes the most used springs for therapeutic purposes. They are the Doccia della Testa, San Antonio 1 and 2, Santa. Maria 1 and 2, San Giovanni, San Giorgio 1 and 2, the Ficoncella (or Fegatella), the Bath of Apollo and the Grotto .
  • The third group includes springs that originate in the area south of the village between the Maccaiolo and Grossano streams: the Pool, the Bucaje, the Bagno and Loto and the Bagnolo or Bagno dei Fraticelli which was the most popular in ancient times.

All these springs (temperature between 39 ° and 43 °) produce a total water flow (in 24 h) of 5,400.00000 litres and place San Casciano in third place in Europe for the quantity of thermal spring water, after Aix-les- Bains (France 6.800.000 lt / 24h) and Karlsbad (Germany 5.900.000 lt / 24h).



8 August 2019 0

In our territory, the historical memory is renewed every year with various festival and competitions.

Palio di San Casciano on the Sunday closest to August 13th –

Giostra del Saracino in Sarteano on August 15th –

Palio dei Terzieri in Città della Pieve on the Sunday closest to August 15th –

 Il Bravio delle botti in Montepulciano on thelast August Sunday



5 August 2019 0

San Casciano dei Bagni is located in an area where man settled there from the beginning, as evidenced by remains dating back to around 50,000 years ago that can still be seen today in Belverde on Monte Cetona.

The Etruscans, from the then powerful city of Chiusi (Clusum), were the first to exploit the thermal waters of the area. Later the Romans also benefited from the beneficial effects, especially illustrious figures such as Triaria, wife of Emperor Vitellio.

During the Lombard domination San Casciano is part of the territory of the city of Chiusi, close to the borders with the possessions of Orvieto. The parish church of Santa Maria “de Balneo” (the current small church of the Baths) is indicated as one of the early Christian churches of the diocese of Chiusi (IV-V century). The first written records date back to 995, the year in which Ugo, Marquis of Tuscany, donated the “curtis de Balneo” to the Abbey of San Salvatore, on Monte Amiata. And in 1081 for the first time the name of “San Cassiano” appears in a lawsuit that the monks of the Abbey expose to the emperor Henry IV against the Aldobrandeschi family.

From 1150 to 1400, San Casciano is part of the possessions of the Viscounts of Campiglia di Orcia, and is involved in the war that broke out between Siena and Orvieto for the supremacy of the territory (1230-1235.

From 1386 the history of San Casciano dei Bagni is inextricably linked to that of Siena.After the submission to the Sienese Republic in the form of a formal capitulation, on June 15th, 1412, San Casciano and Siena stipulate a limited partnership (agreement) which provides for: the acceptance of a Sienese military garrison, obedience to a city judge, the offer of a prize of 12 gold florins for the feast of Santa Maria in August in exchange for protection from the city of Siena. In 1455 Jacopo Piccinino tried to attack the territory of San Casciano, but was repulsed by a strenuous defense, while in 1495 the captain of fortune Vitellozzo Vitelli, managed to storm the village by carrying out a brutal sacking.

Around 1550 the Venerable Arciconfraterniata of the S.S. Sacramento (still existing). San Casciano is always in defense of Siena even when, in 1555, the Spanish-Medici troops occupied the city, but was forced to capitulate when in 1559 also the last Sienese stronghold fell into the hands of the Florentines and thus became part of the Grand Duchy of Tuscany under Cosimo I of the doctors. In the new state it becomes a border station with the papal state – the current barracks of the carabineri represented the Customs -.The Grand Duke Ferdinando I in 1607 erected in the place where the source of the Ficoncella emerges, the arcade that will then become the symbol of our baths.

In 1859 San Casciano and the Grand Duchy of Tuscany became part of the Kingdom of Italy.


18 May 2019 0

Last weekend of May: Sagra dei Pici in Celle sul Rigo –

First half of June: Sagra del Ciaffagnone and truffle tagliolini in San Casciano –

First half of June: Gnocchi festival in Santa Maria –

End of June: Sagra del Bico in Piazze –

Late July: Wine Festival in Palazzone –

Last of August: Festival of the Cinta Senese and pig brado in San Casciano –

Early November: Chestnut Festival in Piancastagnaio –




8 May 2019 0

Nella nostra zona si possono trovare gustosi piatti tradizionali, provenienti dalla cultura contadina, basati sull’uso di ingredienti semplici e genuini.
Abbiamo pensato così di suggerirvi alcune ricette facili da eseguire e vedrete che il risultato sarà davvero OTTIMO!!

Questo piatto estivo, è umile e nobile allo stesso tempo, grazie ai suoi ingredienti poveri, ma davvero buoni per il benessere del nostro organismo.
pane toscano raffermo, pomodori, foglie d’insalata, cetrioli, cipolla fresca, basilico, olio e.v.o. aceto, sale, pepe.
Mettere il pane raffermo a bagno in acqua finchè non sarà ammorbidito, strizzarlo molto bene e ridurlo in briciole in una insalatiera. Aggiungere le verdure tagliate a pezzetti e condire con l’olio il sale l’aceto ed un pizzico di pepe. Mescolare a lungo, mettere la panzanella in frigorifero fino a che non sarà ben fredda e servire.


A Celle sul Rigo, ogni anno, l’ultima domenica di maggio, si tiene la tradizionale Sagra dei pici, in onore di questo primo piatto davvero delizioso.
Si tratta di grossi spaghetti tirati a mano uno per uno e quindi di forma irregolare. Anticamente venivano usati solo farina ed acqua per prepararli, ma per una buona riuscita serviva tanto lavoro e l’esperienza delle abili mani delle nostre nonne e bisnonne. Con l’aggiunta di un po’ di uovo però, il risultato è assicurato anche per noi!
2 uova, farina bianca, 4 ramaioli di acqua tiepida, sale, farina di granturco.
Impastare le uova con l’acqua tiepida salata e la farina bianca. Lavorare la pasta aggiungendo farina fino ad ottenere un impasto liscio e non appiccicoso. Coprire e lasciar riposare per mezz’ora.
Tagliare un pezzetto di pasta e stenderla alta per ricavarne delle striscioline da allungare con le mani fino a formare tanti “spaghettoni” irregolari. Passarli in un vassoio dopo averli immersi nella farina di granturco per non farli attaccare tra di loro. Proseguire così fino all’esaurimento dell’impasto.
Cuocere in abbondante acqua salata per pochi minuti, mescolando di tanto in tanto, scolare e condire con ragù, oppure pecorino grattugiato e pepe, o con sugo all’aglione.

Non c’è condimento migliore di questo per i “pici”, ma lo si può usare anche per spaghetti o pasta corta.
pomodori pelati a pezzetti, concentrato di pomodoro, aglio, olio e.v.o. sale, pepe, peperoncino piccante.

far rosolare molti spicchi di aglio interi e il peperoncino in abbondante olio. Quando l’aglio sarà dorato aggiungere il concentrato di pomodoro sciolto in poca acqua, i pomodori pelati, sale e poco pepe. Lasciare bollire a lungo, a fuoco basso, fino a quando non si addensa e l’olio affiora in superficie.

Anche questo è un piatto antico per il quale si può usare carne di agnello, cinghiale, pollo o faraona, in base ai gusti personali.
Ingredienti: carne a pezzetti, conserva di pomodoro, rosmarino, aglio, peperoncino, olio e.v.o. qualche foglia di alloro, poco vino rosso.
Preparazione: far rosolare la carne nell’olio insieme a rosmarino, aglio alloro e peperoncino. Salare pepare e quando la carne è rosolata bagnare con il vino. Lasciare evaporare e poi aggiungere la conserva di pomodoro sciolta in un po’ d’acqua. Chiudere il tegame con un coperchio e lasciar cuocere a fuoco basso mescolando di tanto in tanto fino a completare la cottura. Il sughetto dovrà essere molto ristretto.

La semplicità degli ingredienti e la mancanza di uova e grassi animali, fanno di questi biscotti un dolce molto leggero e digeribile. Sono ideali per accompagnare vino e vinsanto.
Ingredienti: 500g di farina, 150 g di zucchero, 1 bicchiere di olio (metà e.v.o. e metà semi di girasole), 1 bicchiere di vinsanto, 1/2 bustina di lievito, 1 bustina di vanillina.
Preparazione: mescolare tutti gli ingredienti e con l’impasto formare tanti biscotti cilindrici della lunghezza di un dito. Passare la parte superiore dei biscotti nello zucchero e disporli in una teglia foderata con carta forno.
Infornare a 160° per circa 30 minuti fino a che i biscotti non appariranno dorati.