Eating in Siena

It isn’t possible to talk about Siena’s food without talking about the territory in which it is produced. The hills that surround the city has given for centuries (and still give…) oil, wine, meat and groceries. Thanks to the rural ability, cultivated during the centuries, this ingredients has become part of authentic and genuine food not influenced by modernity. The boar (in particular the “cinta senese”) and the hare are the principal ingredient to flavour crostini (slices of grilled bread), pappardelle (home made pasta) and dishes of grilled meat. Always with the crostini (served as appetizer) you can taste various kind of boar ham and salami, pecorino (ripe cheese), honey and fegatelli (small pieces of pig’s liver). Among the soups the “ribollita” is the one that helps better to face the cold of the winter. Always present on the table the wines of Tuscany: Chianti, Brunello di Montalcino, Montepulciano and the Vernaccia di San Gimignano. People who loves dessert won’t be deceived: cantucci (biscuits with toasted almonds), ricciarelli (soft biscuits with icing sugar), panforte (cake with fruit nuts and spices) and cavallucci (biscuit with honey, walnut, candied fruits and spices) generally served with Vin Santo (dessert wine).