Typical food of Siena

There are pairings that transcend taste and become culture. In Siena, the end of every respectable meal has a precise name: cantucci and Vin Santo. A crunchy cookie, fragrant with almonds, that is slowly dipped into a glass of Vin Santo from the Colli Senesi, amber and honeyed. A simple, almost ritual gesture, that has been repeated in Siena for centuries, never growing old.

Cavallucci are one of Siena's oldest sweets: spicy, scented with anise, and linked to ancient post stations. A Traditional Tuscan Agri-Food Product, they're the perfect gastronomic souvenir to take home from Siena.

Discover the gentle giant of Tuscany: the Chianina, a majestic symbol of tradition and beauty, that has populated the lands of Arezzo and Siena for centuries. The Chianina is an ancient cattle breed that has its roots in the history of the Tuscan lands, used since the times of the Etruscans and Romans as a driving force for fieldwork. Today, it is raised exclusively for the production of the highest quality meat.

There are stories of resilience that taste like a miracle. The Cinta Senese DOP is one of these: an ancient pig breed as old as Rome, which survived through the centuries, almost disappearing in the twentieth century and then brought back to life by the tenacity of breeders and Sienese institutions that refused to let it go. Today it is one of the most precious gastronomic symbols of Tuscany, and every slice of its cured meats tells a wonderful story.

Veal shank, aromatic herbs, and hours of slow cooking. Ossobuco Senese is one of Siena's must-try food and wine dishes. Discover the recipe.

There are sweets that are born by chance. And then there is the Panforte Margherita, which was born for a queen. It was 1879 when Siena wanted to pay tribute to the visit of Queen Margherita of Savoy with something special: a lighter, more delicate, more elegant version of the traditional panforte. Outside, instead of the dark and spiced coating of panpepato, a soft layer of powdered sugar as white as snow. Inside, the same ancient soul of a medieval sweet that the city has preserved for over eight hundred years. A royal tribute that has become an eternal symbol.

Just one forkful of pici has the power to tell the story of Siena. Pici are one of the most iconic dishes of southern Senese: a rustic fresh pasta made with flour, water, and a drizzle of oil, symbolizing Tuscan peasant cuisine. Their origins are ancient and difficult to define: some link them to Etruscan tradition, while others consider them a medieval dish born in the countryside as a simple and nutritious food.

In the depths of winter, there is a Tuscan dish that can warm your heart: ribollita. With its rich and enveloping flavor, ribollita is a soup that tells the story of the Tuscan countryside, where nothing was wasted, not even stale bread. This preparation, which originated as a poor dish and a symbol of peasant cuisine, continues to be a dish that nourishes and comforts.

Almonds, orange zest, and a legend from the East. Ricciarelli di Siena are one of Tuscany's must-try food and wine desserts. Find out why.

Grilled meat, Chianina beef, and local wines. Tagliata is one of Siena's must-try food and wine dishes. Find out why.