Here are the typical dishes of Siena you absolutely must try and which wines to pair with them for a traditional Tuscan food and wine experience.

 

The typical dishes of Siena that you absolutely must try

 

In Siena, culinary traditions are intertwined with the city's thousand-year history, offering a truly unique gastronomic experience. In fact, the typical dishes of Siena are a precious testimony of its roots and culture, and each mouthful is a journey through time, a taste of tradition handed down from generation to generation.

 

Typical products of Siena:

 

Traditional appetizers

 

Siena's typical products are linked to the richness of its territory, the fertility of its soil and, above all, the care of its breeders who raise top-quality livestock and follow the entire food chain step by step, so as to bring only genuine products to the table, many of which enjoy protected designation of origin (PDO) or protected geographical indication (PGI) status. Cheeses, wines and cured meats are in fact true sensory masterpieces that capture the authentic soul of Siena, offering an unparalleled gastronomic symphony.

 

Pecorino of Pienza

The pecorino of Pienza, a hard cheese with a natural rind, enchants with its complex flavor, derived from the use of pasteurized milk from sheep raised in a semi-wild state. To fully appreciate its taste, a Brunello di Montalcino is the ideal accompaniment, thanks to its elegant structure and hints of ripe fruit.

 

Finocchiona

Finocchiona is a typical cured meat from the Siena area. With its delicately spiced pork and the enveloping aroma given by the presence of fennel seeds and red wine, it is a real treat for the senses, capable of whetting even the appetite of the famous Niccolò Machiavelli. Pairing it with a rich, full-bodied Tuscan red wine enhances its skilful blend of flavours.

 

 

Typical first courses from Siena

 

The typical first courses of Siena are fully in line with the Tuscan culinary tradition, which is mainly based on the artisanal preparation of fresh egg pasta, both long, such as pappardelle, and stuffed, such as ravioli and tortelli.

 

Pici with wild boar ragout

If you are visiting the city and wondering what to eat in Siena, pici al ragù di cinghiale (pici pasta with wild boar ragù) is a choice that will satisfy even the most demanding palates: the harmony between this extremely characteristic type of pasta and a strong, decisive sauce creates a perfect symphony of flavors.

 

Gnudi

Gnudi senesi are one of the most delicious and original dishes in traditional Sienese cuisine, a reinterpretation of the classic tortellini or stuffed gnocchi. The term “gnudi” (which in Italian means “naked”) refers to the fact that these morsels do not have the classic pasta shell on the outside, but consist only of a filling of spinach, ricotta, eggs, Parmesan cheese, flour, and spices, mixed together to form delicious balls.
Usually, gnudi are dressed with melted butter and sage or a simple tomato sauce. The result is a delicious, delicate and refined dish that enhances the authenticity of the ingredients used and reflects the essence of the Sienese culinary tradition.

 

 

Sienese main courses

 

But the typical cuisine of Siena best expresses its uniqueness and distinctive character in its main courses, and in meat in particular. Although meat is indeed renowned throughout Tuscany, it is in this city that tradition has developed the most intriguing recipes.

 

Cinta Senese ribs

Among the typical Sienese main courses, the Cinta Senese ribs stand out, a meat derived from a very ancient breed of pig originating right in Tuscany, unique in the world, to the point of having obtained the protected designation of origin. Wrapped in a thin veil of heady flavours, these ribs offer an unparalleled taste experience. The meat, tender and succulent, blends with notes of game and hints of aromatic herbs, delighting the most demanding palates.

 

Tripe Sienese style

Trippa alle senese is, as its name suggests, one of Siena's most popular dishes. The secret of its goodness is contained not only in the choice of quality ingredients with which to season the tripe (fresh tomatoes or tomato puree, onion, carrots, celery, garlic, parsley and a mix of herbs), but above all in the slow and patient cooking, which allows the flavours to be skilfully amalgamated, resulting in a rich and dense sauce.

 

Scottiglia

Scottiglia is a tasty meat stew that is one of the typical main courses of Siena and Tuscany in particular, given that its original recipe has its roots in the ancient peasant traditions of the area. The preparation of scottiglia involves the use of various farm-raised meats, such as lamb, rabbit, chicken, and beef, but also game meats, such as wild boar and hare, when available. The meats are slowly stewed together with tomatoes, onions, garlic, aromatic herbs, and red wine and often served with polenta or toasted Tuscan bread.

 

 

Typical sweets of Siena

 

A meal with typical products from Siena can only end on a sweet note with ricciarelli, cantucci and panforte. These typical Siena sweets are so good that they are exported all over Italy, helping to spread the culinary art of this enchanting city throughout the peninsula.

 

Ricciarelli

Ricciarelli, delicious soft biscuits made from ground almonds, sugar, egg whites, and lemon zest, enchant with their unmistakable aroma.

 

Cantucci

Cantucci have made history in Tuscan cuisine thanks to their intoxicating fragrance, enhanced by pairing them with the characteristic vinsanto or Florus, a Moscadello di Montalcino DOCG produced by Banfi. This pairing is a must-try if you are visiting the city of Siena or staying at theHotel il Borgo di Castello Banfi Wine Resort, a hotel less than an hour away from Siena.

 

Panforte

Panforte is a typical Christmas dessert, but it can be found in pastry shops in Siena and the surrounding area all year round. Made with almonds, walnuts, candied fruit, spices, and honey, it is a real treat for young and old alike and one of Siena's most beloved traditional dishes.