When we talk about Pisan olive oil, we must mention the olive oil from Buti, historically beloved and famous for its excellent quality. The olive trees growing on the small terraces have characterized the landscape on the sea-facing slope of the Pisan Mountains since the Middle Ages, where the climate is favourable and the soil is particularly suitable.
On the Pisan hills, artisan cultivation dedicated to olive oil can be found everywhere: from Lari to Fauglia, Peccioli to terricciola. Markets, fairs, parties and sagre are held in the fall celebrating olive oil produced in local mills. The oil is eaten raw, directly on bread, which is known as bruschetta, fettunta or crogiantina depending on the area.
These markets and fairs also vaunt other products, like chestnuts and mushrooms. The culinary tradition includes tasty dishes like cabbage soup, a typical recipe from the area, fresh pasta, salsas, Pisan cow cold cuts and sweets like torta co’ bischeri, made with chocolate, rice and pine nuts.