~ Typical products ~
In Tuscany there is a large quantity of typical products characterized by high quality, which are still linked to the old country traditions; thanks to these traditions, nowadays we have a lot of receipts and precious secrets at our disposal, which allow us to prepare food with the same attention and love they had before.
It's the pure nature of the area of Montaione which assures genuine products of high quality. 
In our grocer's shop you will find Extra Virgine olive oil produced by the local neighbouring farms with the oil presses, according to the old method of "cold squeezing"; furthermore, you will find aromatic oils and the typical Tuscan bread baked in wood ovens together with flat cake, pizza and every kind of products prepared in the oven; we want to meet the requirements of every client!
Furthermore, the clients of Villani and Valentini will have too much to choose from the large quantity of local cheeses, from the sheep's milk cheese of Montaione to the famous sheep's milk cheese of Pienza, from the maremma cheese to the one called "seggiano", from the sheep's milk cheese of Mugello, both ripe and fresh, to the one called "marzolino". All these kinds of cheese suit perfectly the different kinds of honey, like the one produced in Montaione called "melata di bosco" or that produced in San Gimignano ( acacia honey, millefiori, chestnut honey and other kinds), which you can find and taste in our shop.
One of our best products are the salami of "Cinta senese", a typical breed of Tuscany raised in Montaione, which are: cacciatorino, salami, ham, salamelle and bocconcini, that are prepared according to the old medieval processing and thanks to the patient work of those people who love and take care of our land. Furthermore, we have wild boar products, like salami, sausages and ham.
We have created some kinds of wine and liqueur of our own production, called "Villani e Valentini", which have had a great deal of success during years.
will create a deep relationship
between you and Montaione .
