Honey and pecorino cheese, the embrace of taste
In spring, the Val d’Orcia is filled with the fragrances of wildflowers and herbs blanketing the meadows, heralding the arrival of the warm seasons. These natural essences enrich the flavors of the local cuisine and give rise to two particularly beloved products—delicious on their own, but even better together: pecorino cheese and honey.
Sheep farming is an ancient practice in the Val d’Orcia, with archaeological finds tracing it back to the Neolithic era. However, it was in the 1960s, with the arrival of Sardinian shepherds and their flocks, that cheese production became a cornerstone of local culture and gastronomy. Today, the area produces a wide range of pecorino cheeses, some flavored with wild herbs from pastures between Pienza and Radicofani, others matured using traditional methods: wrapped in hay, aged under ash or in pits, or covered with tomato skins, fig leaves, or bay leaves. Particularly unique are the pecorini aged in wine must and barrels, absorbing a distinctive aftertaste that echoes the essence of the grapes.
A great opportunity to explore all the nuances of this cheese is the Fiera del Cacio in Pienza, when the streets of this “ideal city” fill with market stalls and tasting stations. The highlight of the festival, held for decades, is the folkloric Gioco del Cacio al Fuso, a traditional cheese-rolling game that captures the authentic spirit of life in the local villages.
To best enjoy pecorino, pair it with artisan preserves or local honey. The vast variety of flowers growing across the Val d’Orcia makes it a true treasure trove of flavors: different nectars produce many types of honey, from the sweeter wildflower (millefiori) to the more bitter heather honey, depending on whether you’re in Castiglione d’Orcia, Radicofani, or Montalcino.
Montalcino also hosts Italy’s oldest beekeeping fair, the Settimana del Miele (Honey Week). This event includes tastings, gourmet dinners, and educational experiences revealing all the uses of honey—from skincare to spirits.
The must-try flavors of the Val d’Orcia are many, all deeply rooted in the region’s gastronomic tradition. Among them, honey and pecorino hold a place of honor—and, along with savory cured meats and a good glass of wine, they are never missing from the local tables.
