What to eat and drink in Siena

Sienese cuisine is a reflection of the finest Tuscan cuisine, characterized by the use of natural flavors and distinctive aromas, such as garlic, aromatic herbs, wild fennel, and tarragon. Not to mention extra virgin olive oil, which ranks among the best in Italy. Before the main course, you can often enjoy liver crostini, made with freshly toasted homemade bread and topped with rabbit or chicken liver pâté flavored with butter, saffron, and other herbs; there’s no shortage of cured meats and cheeses, served as an appetizer with Tuscan bread and a selection of grilled vegetables. Among the first courses, typical delicacies include pici—thick, handmade spaghetti served with various sauces; ribollita, a vegetable and bean soup served over toasted bread; and pappardelle with hare, a rich and flavorful sauce enhanced by the aroma of Chianti. As for main courses, you’ll find mixed roasts, game—both stewed and grilled—Pecorino cheese from Pienza, mushrooms, and tripe from the Val d’Elsa, not to mention Cinta Senese cured meats and the famous Chianina beef. For dessert, we recommend cantucci, cavallucci, panforte, panpepato, and ricciardelli. As for wines, the region offers five DOCG designations: Vino Nobile di Montepulciano, Classico, Chianti Colli Senesi, Vernaccia di San Gimignano, and Brunello di Montalcino—the first wine in Italy to receive DOCG status.