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Pienza Pienza bears the name of the pope who entrusted its reconstruction to Rossellino: pope Pius II Piccolomini. The town stands on what was originally the site of Corsignano castle. In 1459 work began on the town square where the attempt was made to create the ideal town based on the utopian vision of humanistic-renaissance culture. Today, traces of Pienza's past remain almost completely intact and Rossellino's creations still covey the idea of that perfection and exceptionality for which they were conceived.

The Duomo of Pienza

The Duomo was built by the architect Rossellino (1459) and is now suffering from serious subsidence at its eastern end. There were cracks in the walls and floor of the nave, but the splendid classical proportions are remained inctact. It is flooded with ligth from the vast stained glass windows request by Pius II; he wanted a domus vitrea (litterally "a house of glass"), which would symbolize the spirit of intellectual enlightenment of the Humanist age.

Palazzo Piccolomini

The Palazzo Piccolomini The summer residence of Enea Silvio Piccolomini, Pope Pius II, Palazzo Piccolomini in Pienza is the first example of Renaissance architecture.
Built in 1459 by famed architect Bernardo Rossellino, student of Leon Battista Alberti, recent major renovation has restored its utmost splendour, both internally and externally.
The architectural complex is presented as the realisation of Pius II’s ambitious humanist project for the ideal city.
The Piccolomini family lived in the Palazzo until 1962 when, by testamentary dispositions, it was transferred to the Ente morale di Siena Società di Esecutori di Pie Disposizioni.

Pieve di Corsignano

Pope Pius II was baptized in this 11 th. century Romanesque parish church on the outskirts of Pienza. It has an unusual round tower and a doorway decorated with flower mytholgical motifs. A crib is sculptured on the architrave of the side doorway.


Just a few kilometres from Pienza, on a hill and rightly known as the balcony of the Valdorcia, lies Monticchiello, a small medieval village; which retains its gothic fascination.
The village is renowned not only for its beauty but also for the Teatro Povero di Monticchiello . Performances are conceived and interpreted by local people; inhabitants also compose the music and construct the scenery. From a "popular experiment" the theatrical experience of Monticchiello has become a significant example of Italian theatre.



Penza pecorino (or cacio) tells a fine story of encounters and cultural mixes. For some time now it has been acknowledged international fame. Finding the great earthenware boilers demonstrated to archaeologists that this cheese was also produced in prehistoric times. In the 1960’s the abandonment of many smallholdings and the arrival of dozens of Sardinian shepherds with their flocks led to a partial transformation of the produce. Today you can buy Pienza pecorino throughout Italy. What makes it unmistakeable – today as many centuries ago – is the presence on the pastureland of a unique and perfumed mixture of herbs that includes summer savory, wild thyme and wormwood.


La Denominazione di Origine Protetta (D.O.P.) Olio Extravergine di Oliva “TERRE DI SIENA”, di seguito definito Olio “Terre di Siena” è riservata all’Olio Extravergine di Oliva rispondente alle condizioni ed ai requisiti stabiliti nel presente disciplinare di produzione e alle vigenti normative.
Viene prodotto con olive provenienti da almeno due delle seguenti cultivar presenti, a livello aziendale, singolarmente per almeno il 10% e congiuntamente in misura non inferiore all'85%: Frantoio, Correggiolo, Leccino e Moraiolo.
Possono concorrere altre cultivar quali Pendolino, Maurino, Olivastra, Morchiaio, Pitursello, Americano, Arancino, Ciliegino, Filare, Gremignolo, Maremmano, Mignolo, Olivo Bufalo, in misura non superiore al 15%.


The "Brunello di Montalcino" The "Brunello di Montalcino" is obtained from Sangiovese grapes, a vine traditionally referred to as "Brunello" in Montalcino.
The disciplinary committee that governs wine production establishes that the maximum production of grapes per hectare must be less than 8 tons/ha (approximately 52 hl/ha of wine). The committee rules on the dates of sale onto the market of the wine produced, which takes place on January 1st of the fifth year after the harvesting. During this long period, the wine must remain for at least two years in wooden barrels and undergo a minimum of four months of refinement in bottle. The period of preservation in bottle is prolonged to as many as six months for reserve wines, which are sold onto the market a year later.