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The unique taste of Siena’s traditional dishes

Siena’s cooking: intense and genuine tastes

Among the many attractions that Siena offers to tourists, from a cultural, artistic and naturalistic point of view, the typical dishes are definitely one of the most interesting aspects of the local tradition. Siena’s cooking and, in general, Tuscany;s cooking is one of the most delicious and popular on a national level, thanks to the variety of its dishes with their strong and unmistakable taste. The origins of this culinary tradition are very old and are based on natural products: legumes, vegetables, meat, extra virgin olive oils and game are the ingredients that give life to Siena’s most appreciated typical dishes.

The top list of Siena’s dishes

Among the specialties of the local gastronomy,  the ribollita definitely stands out. It’s a soup made of vegetables that you actually cook the day before to make it even more tasty: it is prepared with beans, scallions, carrots, black cabbage and wild vegetables in season. Among the main courses deserving a place of honor, it’s impossible not to mention also the pici, big spaghetti made with water and wheat flour that are seasoned with cheese and pepper, or with garlic and tomato,  or with sausage or duck sauce. Even the pappardelle with wild boar or hare sauce are some of the most appreciated among the typical dishes. Speaking of second courses, the first dish that comes to ming is definitely the grilled meat, in particular the tender and tasty Chianina beef, raised on pasture. A separate chapter should be dedicated to the Cinta Senese, a particular breed of pigs of ancient origin that produces delicious meat and cured meats to be eaten as an appetizer or snack together with croutons, cheese and local honey. As for the typical desserts, you’ll be spoiled for choice with cantucci, panforte, cavallucci and ricciarelli, just to name the most popular ones. Also in this case, all the ingredients come from the local territory and are prepared to create sweets based primarily on dried fruit.

Typical dishes that go well together with the local wines

A local proverb says “A lunch without wine is like a day without sunshine” and, in fact, it would be a shame not to accompany the delicacies of the culinary tradition of the city and its province with the excellent local wines. Of course, the first one that comes to mind is the Chianti, the most famous Tuscan red wine, appreciated around the world. Created by Bettino Ricasoli in the nineteenth century, this wine is produced in the mountains near the city with Canaiolo, Sangiovese, Trebbiano and Malvasia grapes and is aged for at least two years in oak barrels. The Chianti accompanies perfectly all the recipes of the Tuscan cuisine based on meat and tasty local cheeses, especially if seasoned, just like the extraordinary Brunello di Montalcino, a precious wine that can be aged up to 50 years. There are many great white wines like Virgin White of the Valchiana, the white Vernaccia, produced in the San Gimignano area, and the Galestro. But with what should we accompany the exquisite typical sweets of Siena? First of all, the passito del Santo, from the territory of Sinalunga, perfect to combine with cakes prepared with almond paste, the Cavallucci and Ricciarelli. Also the Moscadello di Montalcino, a light and quite rare wine, is a good choice to accompany the traditional sweets.