The Sienese cuisine is an expression of the excellent Tuscan cuisine with the use of natural flavors and fragrances details, such as garlic, herbs, wild fennel and tarragon. Not to mention the extra virgin olive oil, among the best in Italy. Before beginning the meals you can often taste the liver crostini, made with homemade bread freshly roasted and seasoned with liver pate rabbit or chicken flavored with butter, saffron and other spices; there are plenty of cold cuts and cheese, served as a starter with the Tuscan bread and a selection of gril-led vegetables. Typical dishes are Pici, thick spaghetti made by hand and served with different toppings such as sauce made with porcini mushrooms and black truffle; “ribollita” vegetable soup; the pappardelle with hare, a very rich and flavorful sauce enriched by the aroma of Chianti wine. There are also the roasts, the game is stewed or grilled, tripe of the Val d’Elsa and the boar of Monticiano, without forget the Cinta Senese and the famous Chianina meat. For dessert we recommend the “Cantucci”, typical biscuits, “Panpepato” and “Ricciardelli”. For wines, the area offers five DOCG: Vino Nobile di Montepulciano, the Classico, Chianti Colli Senesi, the Vernaccia di San Gimignano, Brunello di Montalcino, the first wine in Italy to have been awarded the DOCG.