Information to visit San Gimignano by motorbike, a medieval village rich in history, art, wine and much more just a few kilometers from Chianti.
In Tuscany, the region where asphalt, wine and medieval city walls such as Greve in Chianti, Volpaia, Radda in Chianti merge, San Gimignano is also absolutely worth a visit.
Content index
La strada
The paths that lead to San Gimignano, wherever you arrive, wind along gentle ridges, among delightful stone farmhouses, from which you can admire the beauty of the countryside Tuscany. If you start from Firenze, we recommend that you take some time to visit the villages medieval on Via Chiantigiana such as Greve in Chianti, Volpaia, Radda in Chianti, Castellina in Chianti, or Volterra, south-west of San Gimignano.
The historical center
San Gimignano originally had 72 towers (one for each wealthy family), today only 13 can be admired.Do not miss the Duomo (and its square) which has paintings on its walls such as the Martyrdom of St. Sebastian di Benozzo Gozzoli while in the central part the extraordinary Judgement di Taddeo di Bartolo. Along the right wall are the Stories from the New Testament, of the pupils of Simone Martini, and on the left Stories from the Old Testament by Bartolo di Fredi. The transept hides two other treasures: the Polychrome wooden crucifix of the 1200 and the Chapel of Santa Fina. Two i museums present in San Gimignano: the torture museum and the Civic Museum, housed in the Palazzo del Popolo, which announces its beauty already from the entrance courtyard, with the cistern of 1361 and the frescoes by Sodoma Do not miss the church of Sant'Agostino and the Rocca di Montestaffoli.
At the table
What to eat: Vernaccia and Saffron are the two typical products of San Gimignano, renowned all over the world. There Vernaccia, dry and harmonious white wine, it has always been produced in San Gimignano and was particularly appreciated by Dante, Boccaccio, Ludovico il Moro and Lorenzo il Magnifico. Among the typical local dishes, i classic Tuscan crostini with livers, platters of local cured meats and pecorino, first courses with wild boar, main courses of meat.
