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10 Things to eat in Siena and where


Siena is a wonderful medieval town in the heart of Tuscany. Welcoming and full of history, it is the ideal place to spend days dedicated to good typical food in the many local taverns and trattorias. From the famous appetizers with crostini and salami, first courses made with fresh pasta and soups, up to the second courses of fine meat and desserts famous throughout Italy, you will feel your taste buds dance with ancient flavors dating back to the peasant tradition.

Poor dishes prepared with simple and genuine ingredients, some even revisited in a modern way, which you can enjoy in every corner of the city and, above all, suitable for all budgets. Here are the 10 things to eat in Siena and where.



Index

  1. Chicken liver croutons
  2. Pappardelle with hare
  3. Come on
  4. Ribollita
  5. Sienese bruschetta
  6. Arista of Cinta Senese
  7. Sliced ​​beef
  8. Panforte
  9. Ricciarelli
  10. Copate of Siena
  11. Where to eat in Siena: best restaurants, typical bars and street food
  12. User questions and comments

1 - Chicken liver croutons

A tasty appetizer also used as accompaniment to the aperitif. There are numerous variations throughout Tuscany even if the essential elements to prepare them are certainly the crispy unsalted bread, the basis for the second ingredient, and a delicious cream with a strong flavor.

A dish of peasant origin, a poor and simple dish made on "not having to throw anything away", with the scraps of the chicken that was consumed by less wealthy families, precisely. In addition, the leftover bread from the day before was added, while remaining in the philosophy of not having to waste anything. The croutons are then flavored with butter, saffron and other flavors.



  • Recommended to: lunch, dinner, snack
  • Average cost: € 6,00
  • Main ingredients: chicken livers, stale Tuscan bread, anchovies, capers, butter

2 - Pappardelle with hare

The word "pappardelle" comes from the verb pappare, that is, to eat. A pasta with 2 cm wide strips, enjoyed throughout Tuscany. Pappardelle with hare sauce are a typical specialty of Siena, a typically autumn and winter dish, whose preparation and cooking are quite long and not very simple.

The hare meat is also part of the so-called "black meat", which they contain a lot of calories and proteins, even if still defined as lean meat.

  • Recommended to: Lunch Dinner
  • Average cost: € 10,00
  • Main ingredients: egg pappardelle, tomato sauce, minced hare, red wine

3 - Pici

Pici (or pinci) are a first course of Sienese cuisine, large spaghetti made from soft wheat flour and not with durum wheat semolina. They can be prepared by hand with an irregular and coarse appearance, or by machine, with a diameter of 3-4 mm.

This is another dish belonging to the peasant tradition since it is made with a few simple ingredients, water and flour; in the past they were satisfied with a condiment based on oil and onion. Today, however, they are tasted with cacio e pepe, ragu di nana (duck), with sausage and mushroom sauce, sausage, potatoes and beans, but also with bread crumbs, garlic sauce with tomato, carrots, celery, onion and garlic.



  • Recommended to: Lunch Dinner
  • Average cost: € 8,00
  • Main ingredients: water, flour, salt

4 - Ribollita

A peasant soup famous throughout Tuscany, an icon of his kitchen. Its preparation takes three days: the first day a vegetable soup is cooked and eaten normally, the second day all that is left over from the dish is added, such as pieces of bread, toast and garlic for example, and then cooked again. with thin slices of onion. On the third day, everything is boiled once more.

Obviously, they exist several variations with local ingredients different from area to area. The most used ingredient is black cabbage, which can also be replaced by simple cabbage or savoy cabbage.

  • Recommended to: Lunch Dinner
  • Average cost: € 8,00
  • Main ingredients: savoy cabbage, chard, black cabbage, potatoes, stale bread

5 - Senese Bruschetta

A very simple but super delicious bruschetta prepared with Tuscan garlic bread, fresh tomato, basil, aromatic herbs and olive oil. A really tasty appetizer from to be enjoyed strictly hot.

Si toast slices of Tuscan bread, rub with garlic, salt and freshly ground black pepper; they are then passed over the heat source for about two minutes and then completely immersed in extra virgin olive oil.

  • Recommended to: lunch, dinner, snack
  • Average cost: € 6,00
  • Main ingredients: Tuscan bread, extra virgin olive oil, tomato, garlic

6 - Arista of Cinta Senese

A typical specialty of the Sienese hills and of the Tuscan gastronomy tradition. A pork dish served sliced ​​with sage, rosemary and garlic sautéed together. Cinta Senese has a more succulent taste than other pork, this is because the animals are raised in the wild or semi-wild on the Tuscan hills. For this reason, it was given the denomination of Cinta Senese DOP.

His name comes from the Latin "loin", a point or pointed weapon, probably relating to the bone of the cut of meat in question. The pig, on the other hand, takes its name from the white band on the back, also depicted in the Allegory of Good Government in the Palazzo Pubblico in Siena.



  • Recommended to: Lunch Dinner
  • Average cost: € 8,00
  • Main ingredients: Cinta Senese pork loin, rosemary, sage, oil, white wine

7 - Sliced ​​beef

A second dish served on a bed of rocket and with baked potatoes. According to tradition, it is served rare, but you can also request more crush. A very tender steak with a delicate flavor.

Only coarse salt, freshly ground black pepper and extra virgin olive oil are used in order to best enhance the taste of meat on the bone. The meat has to be wrapped in a layer of sizzling fat which makes it crunchy on the outside and tender on the inside.

  • Recommended to: Lunch Dinner
  • Average cost: € 14,00
  • Main ingredients: rib of beef on the bone, salt, coarse, ground pepper, rocket

8 - Panforte

Also called Panpepato, it is prepared with almond paste, nutmeg, marzipan and cedar. A'confectionery excellence famous all over the world. Once it was made with a sweet focaccia of wheat flour and honey, the melatello or honeyed bread, with grapes and figs. Later, given the sour taste of fermented fruit, it was enriched with spices, expensive ingredients that made this dish a dessert to be consumed only on solemn occasions and holidays.

It was prepared in the shops of the apothecaries, in the convents and in the old pharmacies where spices were found and where food could be best preserved. It began to produce in September until the end of the year, to be ready for Christmas. Its history dates back to medieval times, born as a gift brought by the servants and colonists to the nuns of the Abbey of Montecelso.

  • Recommended to: always
  • Average cost: € 4,00
  • Main ingredients: 00 flour, honey, almonds, candied fruit

9 - Ricciarelli

Delicious cakes similar to marzipan, unlike the mere addition of candied orange peel. The name apparently derives from its typically aricciata shape. THE more classic are white, but you can also find those covered with chocolate, not typically Sienese.

They began to produce in the distant Middle Ages, inside the farmhouses in the hills and in the houses of the historic districts of the city, on the occasion of the Christmas period. Today, however, ricciarelli do they enjoy throughout the year, even if, however, they must not be missing in the tables of the special Tuscan events. A dessert also enjoyed throughout the rest of Italy.

  • Recommended to: always
  • Average cost: € 4,00
  • Main ingredients: caster sugar. egg whites, sweet and bitter almonds, orange peel zest

10 - Copate of Siena

Typical Christmas dessert round in shape, with a dough similar to that of nougat, but with a thin thickness, enriched with chopped dried fruit enclosed between two sheets of wafers. The origin of the name is rather uncertain, but it could derive from the Latin "copatus", coupled, to indicate the dough enclosed between the two hosts; another theory states that it derives from the Arabic "qubbaita", that is, sweet almond. Initially, they were called "nebulae".

Their recipe seems to have been handed down thanks to a monk of the Abbey of Monte Oliveto Maggiore, who mixed sugar, honey, walnuts and almonds toasted and ground together over moderate heat. He made the mixture cool and spread it between two wafers; in 1700 cocoa was also added and, subsequently, also the egg yolks whipped until stiff.

  • Recommended to: always
  • Average cost: € 7,00 per kg approx
  • Main ingredients: sugar, egg white, almonds, honey, starch wafers

Where to eat in Siena: best restaurants, typical bars and street food

Siena is a wonderful city where find inimitable historical beauties. The area around the Duomo and Piazza del Campo is full of mostly tourist restaurants. Near the Porta San Marco towards the center itself, there are characteristic streets that lead to the University area, also scattered with several less touristy restaurants.

Throughout the historic center and surroundings you can find many taverns, trattorias and restaurants where to be able to taste the typical dishes of the tradition, with prices suitable for all budgets, including street food and small cozy cafes where you can enjoy a good aperitif in the company of a good sandwich or a delicious platter of Tuscan cold cuts.

1 - The Gardens of San Domenico

  • Description: traditional Tuscan cuisine, mainly meat and fish with an excellent selection of wine in a refined and elegant setting
  • specialty: cut of beef
  • Average price: from € 20,00 per person
  • Address: Viale Curtatone, 13 - Get directions / tel: 0577 288234

2 - Milkone's kiosko

  • Description: excellent Sienese street food on four wheels with typical specialties of the city, some revisited in a modern and street key
  • specialty: Sienese kebab
  • Average price: from € 8,00 per person
  • Address: Str. Massetana Romana - Get directions / tel: 393 9483162

3 - The Taverna of San Giuseppe

  • Description: starred restaurant where you can enjoy traditional Tuscan dishes prepared with creativity and innovation, such as fresh handmade pasta and first choice meat
  • specialty: green gnocchi with mint and tarragon
  • Average price: from € 50,00 per person
  • Address: Via Giovanni Duprè, 132 - Get directions / tel: 0577 42286

4 - Osteria La Piana

  • Description: since 1955 it has been preparing traditional quality dishes with always fresh raw materials, from meat to fish, up to typical sweets
  • specialty: pici with cheese and pepper
  • Average price: from € 20,00 per person
  • Address: Via Camollia, 122 - Get directions / tel: 0577 270737

5 - Bobbe and Davide's Vinaio

  • Description: a must of Sienese gastronomy with an excellent selection of cold cuts and sandwiches, with excellent typical proposals for the week, both meat and fish.
  • specialty: sandwich with PDO Tuscan ham
  • Average price: from € 12,00 per person
  • Address: Via Camollia, 167 - Get directions / tel: 0577 49615
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