FOOD PRODUCTS
Buristo: This is a specialty of Florence and Siena and it's a mixture of parts of the pork's head with 'Lardelli', blood and herbs.
Finocchiona: A mixture of lean and fat pork meat enriched with fennel seeds. For being a soft salami it's also called 'Sbriciolona' that means that it crumbles as you eat it. This variety of cold pork meat dates back to Middle Ages: at that time, black pepper was rare, while fennel very common.
Marzolino del Chianti: This sheep cheese is typical of the Chianti region, has a spicy flavour and is matured for six months.

WINE
The 'Chianti Classico', a DOCG wine, is produced in what is the original and most ancient area of the Chianti, with an extension of 70.000 hectares, between the cities of Siena and Florence and its label, a black cock with the red comb, is the old symbol of the Chianti League and recalls an old legend:
during the period when Siena and Florence were there fighting to establish the boundaries of the rich Chianti region, they reached an agreement that two knights, one for each side, had to ride as far as they could, from the doors of each town, and their meeting point would be the line for the boundary. The starting alarm had to be given by the cock-crow in the morning. The Siennese choose a healthy crock, thinking it would be the first to give the sign, but the Florentine choose a small, black crock and didn't feed it for so long that it was the first to sing in that morning. So the Florentine knight began to ride with so much advantage that he almost arrived at Siena's doors, and settled the Florentine rule in the whole Chianti region. Other DOCG wines, 'Brunello di Montalcino', 'Vino Nobile di Montepulciano' and 'Vernaccia di San Gimignano', are produced in the Siennese area of the Chianti, mostly in the south.