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Siena","xy47fkqa20vga4f0kemo2m7o","2026-05-29T10:46:45.697Z","2026-10-23T14:59:16.155Z","2026-10-23T14:59:16.959Z",{"id":1465,"documentId":1460,"name":1459,"slug":1466,"createdAt":1467,"updatedAt":1468,"publishedAt":1469,"locale":15,"show_prefooter":16,"url_alias":1470},2814,"palio","2026-05-29T10:46:45.550Z","2026-10-23T14:59:16.036Z","2026-10-23T14:59:16.724Z",[1471],{"id":1472,"documentId":1473,"url_path":1474,"generated":22,"contenttype":23,"createdAt":1475,"updatedAt":1476,"publishedAt":1477,"locale":15},325,"jskdgf1elb46by1weoz07fg7","\u002Fen\u002Fpalio","2026-10-21T13:37:27.102Z","2026-10-23T14:59:16.206Z","2026-10-23T14:59:16.203Z",{},{"@context":1480,"@id":1481,"@type":1482,"totalItems":1483,"member":1484,"view":2074,"search":2078},"\u002Fapi\u002Fcontexts\u002FPoi","\u002Fapi\u002Fpois","Collection",22,[1485,1565,1609,1660,1709,1754,1797,1842,1891,1936,1981,2026],{"@id":1486,"@type":1487,"name":1488,"poiType":1489,"address":47,"latitude":47,"longitude":47,"phone":47,"mobile":47,"email":47,"website":47,"stars":47,"poiTag":1525,"translations":1526,"socials":1545,"gallery":1546,"city":1552,"province":1553,"postalCode":1554,"country":1555,"poiPreview":1556,"position":1560,"layout":1561,"otherPoiType":1562,"logoPath":1563,"poiTagsByCategory":1564},"\u002Fapi\u002Fpois\u002F019e8e18-ac38-7ebb-81f5-3c3589ab063d","Poi","Cantucci",{"@id":1490,"@type":1491,"id":1492,"translations":1493,"poiCategory":1510},"\u002Fapi\u002Fpoi_types\u002F019e17c8-5bb9-70ca-a3f5-3e621124a628","PoiType","019e17c8-5bb9-70ca-a3f5-3e621124a628",[1494,1504],{"@type":1495,"@id":1496,"name":30,"backUrl":31,"language":1497,"slug":1502,"slugFormatted":1503},"PoiTypeTranslation","\u002Fapi\u002F.well-known\u002Fgenid\u002Feb3df6d9e6beeb0503b0",{"@type":1498,"@id":1499,"locale":35,"name":1500,"position":1501},"Language","\u002Fapi\u002Flanguages\u002F589430f6-7852-4483-9332-559ff8bf0f9b","Italiano",0,"prodotti-enogastronomici","\u002Fpunti-di-interesse\u002Fprodotti-enogastronomici",{"@type":1495,"@id":1505,"name":10,"backUrl":11,"language":1506,"slug":11,"slugFormatted":1509},"\u002Fapi\u002F.well-known\u002Fgenid\u002F8ba1503ec9317e75e7b6",{"@type":1498,"@id":1507,"locale":15,"name":1508,"position":72},"\u002Fapi\u002Flanguages\u002Fd6a7b38b-6c89-4588-93ad-3c42a26cdfa9","English","\u002Fen\u002Fpoints-of-interest\u002Fwine-and-gastronomy",{"@id":1511,"@type":1512,"translations":1513},"\u002Fapi\u002Fpoi_categories\u002F019d2a98-ec70-7162-b85a-1dce5ee6f45e","PoiCategory",[1514,1520],{"@type":1515,"@id":1516,"name":1517,"language":1518,"slug":1519,"slugFormatted":47},"PoiCategoryTranslation","\u002Fapi\u002F.well-known\u002Fgenid\u002Fee0a51c230d39a4100cc","Punti di interesse",{"@type":1498,"@id":1499,"locale":35,"name":1500,"position":1501},"punti-di-interesse",{"@type":1515,"@id":1521,"name":1522,"language":1523,"slug":1524,"slugFormatted":47},"\u002Fapi\u002F.well-known\u002Fgenid\u002F8b986a764173d0ca1609","Points of Interest",{"@type":1498,"@id":1507,"locale":15,"name":1508,"position":72},"points-of-interest",[],[1527,1537],{"@type":1528,"@id":1529,"description":1530,"abstract":1531,"timetable":47,"title":1532,"subtitle":47,"ctaText":1533,"extraInformations":47,"language":1534,"slug":1535,"slugFormatted":1536},"PoiTranslation","\u002Fapi\u002F.well-known\u002Fgenid\u002F89c204c700d0d23ef169","\u003Ch2>Le origini: dalle botteghe degli speziali alla tavola senese\u003C\u002Fh2>\r\n\r\n\u003Ch3>Mandorle, spezie e Rinascimento: un terreno ideale\u003C\u002Fh3>\r\n\r\n\u003Cp>I cantucci nascono nell'area di Prato, ma la loro storia a Siena è antica quanto le botteghe degli \u003Cstrong>speziali medievali\u003C\u002Fstrong> che animavano il centro storico della città. Questi artigiani del gusto lavoravano zucchero, spezie e mandorle con una maestria che preparò il terreno ideale per l'adozione dei \u003Cstrong>biscotti alle mandorle\u003C\u002Fstrong> nella cultura gastronomica locale già nel Rinascimento. Tra Ottocento e Novecento la ricetta moderna, con mandorle intere e doppia cottura, si diffuse in tutta la Toscana, diventando un dolce immancabile nelle pasticcerie del \u003Cstrong>centro storico di Siena\u003C\u002Fstrong>.\u003C\u002Fp>\r\n\r\n\u003Ch2>La ricetta: semplice, precisa, irripetibile\u003C\u002Fh2>\r\n\r\n\u003Ch3>Doppia cottura e mandorle intere: il segreto della croccantezza\u003C\u002Fh3>\r\n\r\n\u003Cp>I cantucci seguono la ricetta dei \u003Cstrong>Cantuccini Toscani IGP\u003C\u002Fstrong>: farina, zucchero, uova, miele e \u003Cstrong>mandorle dolci naturali intere\u003C\u002Fstrong>. L'impasto viene cotto due volte, prima in forma di filone, poi affettato e rimesso in forno, fino a ottenere quella croccantezza caratteristica che li rende perfetti da inzuppare. Non è un biscotto che si mangia distrattamente: è un biscotto che chiede tempo, un buon calice e conversazione. Alcune pasticcerie senesi arricchiscono la ricetta con varianti locali, \u003Cstrong>scorza d'arancia, vaniglia o miele delle Crete Senesi\u003C\u002Fstrong>, mantenendo però intatta la struttura tradizionale. Piccole variazioni che raccontano il carattere creativo del territorio. Anche in cucina.\u003C\u002Fp>\r\n\r\n\u003Ch2>Il rituale del Vin Santo: il Convivium toscano\u003C\u002Fh2>\r\n\r\n\u003Ch3>L'abbinamento più antico della tavola senese\u003C\u002Fh3>\r\n\r\n\u003Cp>Inzuppare un cantuccio nel \u003Cstrong>Vin Santo\u003C\u002Fstrong> non è solo un gesto goloso, è un atto di appartenenza. Un modo per dire: siamo a tavola, la nostra tavola, il tempo è il nostro tempo. Questo abbinamento rappresenta uno dei rituali più radicati nella \u003Cstrong>convivialità senese\u003C\u002Fstrong>, il segnale che il pasto volge al termine nel modo migliore possibile. Nelle trattorie, negli agriturismi della provincia, nelle case di campagna: ovunque, il copione è lo stesso. E funziona sempre.\u003C\u002Fp>\r\n\r\n\u003Ch2>I cantucci oggi: tradizione viva e souvenir autentico\u003C\u002Fh2>\r\n\r\n\u003Ch3>Accanto a ricciarelli, panforte e cavallucci\u003C\u002Fh3>\r\n\r\n\u003Cp>A Siena i cantucci siedono tutto l'anno nelle vetrine delle pasticcerie, accanto ai grandi dolci identitari della città, \u003Cstrong>ricciarelli, panforte e cavallucci\u003C\u002Fstrong>, formando insieme una selezione che racconta la storia gastronomica di Siena meglio di qualsiasi guida. Sono anche uno dei \u003Cstrong>souvenir gastronomici\u003C\u002Fstrong> più acquistati dai visitatori: croccanti, profumati, a lunga conservazione, capaci di portare a casa un pezzo autentico di Siena.\u003C\u002Fp>","\u003Cp>Esistono abbinamenti che trascendono il gusto e diventano cultura. A Siena, il finale di ogni pasto che si rispetti ha un nome preciso: \u003Cstrong>cantucci e Vin Santo\u003C\u002Fstrong>. Un biscotto croccante, profumato di mandorle, che si immerge lentamente in un calice di \u003Cstrong>Vin Santo dei Colli Senesi\u003C\u002Fstrong> ambrato e mielato. Un gesto semplice, quasi rituale, che a Siena si ripete da secoli, senza stancarsi mai.\u003C\u002Fp>","Cantucci e Vin Santo: il rituale dolce che chiude ogni tavola senese","\u003Cdiv>Entra in una pasticceria tradizionale del centro storico di Siena e lasciati tentare da un sacchetto di cantucci da abbinare a un calice di Vin Santo. Il modo più dolce per portare Siena con te.\u003C\u002Fdiv>",{"@type":1498,"@id":1499,"locale":35,"name":1500,"position":1501},"cantucci","\u002Fcantucci",{"@type":1528,"@id":1538,"description":1539,"abstract":1540,"timetable":47,"title":1541,"subtitle":47,"ctaText":1542,"extraInformations":47,"language":1543,"slug":1535,"slugFormatted":1544},"\u002Fapi\u002F.well-known\u002Fgenid\u002Fe7a866d78109adb336e3","\u003Ch2>The origins: from the shops of the apothecaries to the Sienese table\u003C\u002Fh2>\r\n\r\n\u003Ch3>Almonds, spices, and the Renaissance: an ideal ground\u003C\u002Fh3>\r\n\r\n\u003Cp>Cantucci originated in the Prato area, but their history in Siena is as old as the shops of the \u003Cstrong>medieval apothecaries\u003C\u002Fstrong> that animated the historic center of the city. These artisans of taste worked sugar, spices, and almonds with a mastery that prepared the ideal ground for the adoption of \u003Cstrong>almond cookies\u003C\u002Fstrong> in the local gastronomic culture as early as the Renaissance. Between the 19th and 20th centuries, the modern recipe, with whole almonds and double baking, spread throughout Tuscany, becoming an essential sweet in the pastry shops of the \u003Cstrong>historic center of Siena\u003C\u002Fstrong>.\u003C\u002Fp>\r\n\r\n\u003Ch2>The recipe: simple, precise, unrepeatable\u003C\u002Fh2>\r\n\r\n\u003Ch3>Double baking and whole almonds: the secret of crunchiness\u003C\u002Fh3>\r\n\r\n\u003Cp>Cantucci follow the recipe of \u003Cstrong>Cantuccini Toscani IGP\u003C\u002Fstrong>: flour, sugar, eggs, honey, and \u003Cstrong>whole natural sweet almonds\u003C\u002Fstrong>. The dough is baked twice, first in the shape of a loaf, then sliced and put back in the oven, until achieving that characteristic crunchiness that makes them perfect for dipping. It is not a cookie to be eaten absentmindedly: it is a cookie that asks for time, a good glass, and conversation. Some Sienese pastry shops enrich the recipe with local variations, \u003Cstrong>orange peel, vanilla, or honey from the Crete Senesi\u003C\u002Fstrong>, while still maintaining the traditional structure. Small variations that tell the creative character of the territory. Even in the kitchen.\u003C\u002Fp>\r\n\r\n\u003Ch2>The Vin Santo ritual: the Tuscan Convivium\u003C\u002Fh2>\r\n\r\n\u003Ch3>The oldest pairing of the Sienese table\u003C\u002Fh3>\r\n\r\n\u003Cp>Dipping a cantuccio in \u003Cstrong>Vin Santo\u003C\u002Fstrong> is not just a greedy gesture, it is an act of belonging. A way to say: we are at the table, our table, the time is our time. This pairing represents one of the most deeply rooted rituals in \u003Cstrong>Sienese conviviality\u003C\u002Fstrong>, the signal that the meal is coming to an end in the best possible way. In trattorias, in agriturismos in the province, in country houses: everywhere, the script is the same. And it always works.\u003C\u002Fp>\r\n\r\n\u003Ch2>Cantucci today: living tradition and authentic souvenir\u003C\u002Fh2>\r\n\r\n\u003Ch3>Alongside ricciarelli, panforte, and cavallucci\u003C\u002Fh3>\r\n\r\n\u003Cp>In Siena, cantucci sit all year round in the windows of pastry shops, alongside the great identity sweets of the city, \u003Cstrong>ricciarelli, panforte, and cavallucci\u003C\u002Fstrong>, together forming a selection that tells the gastronomic history of Siena better than any guide. They are also one of the most purchased \u003Cstrong>gastronomic souvenirs\u003C\u002Fstrong> by visitors: crunchy, fragrant, long-lasting, capable of bringing home an authentic piece of Siena.\u003C\u002Fp>","\u003Cp>There are pairings that transcend taste and become culture. In Siena, the end of every respectable meal has a precise name: \u003Cstrong>cantucci and Vin Santo\u003C\u002Fstrong>. A crunchy cookie, fragrant with almonds, that is slowly dipped into a glass of \u003Cstrong>Vin Santo from the Colli Senesi\u003C\u002Fstrong>, amber and honeyed. A simple, almost ritual gesture, that has been repeated in Siena for centuries, never growing old.\u003C\u002Fp>","Cantucci and Vin Santo: the sweet ritual that closes every Sienese table","\u003Cdiv>Enter a traditional pastry shop in the historic center of Siena and let yourself be tempted by a bag of cantucci to pair with a glass of Vin Santo. The sweetest way to take Siena with you.\u003C\u002Fdiv>",{"@type":1498,"@id":1507,"locale":15,"name":1508,"position":72},"\u002Fen\u002Fcantucci",[],[1547],{"@type":1548,"@id":1549,"translations":1550,"position":1501,"imagePath":1551},"Gallery","\u002Fapi\u002F.well-known\u002Fgenid\u002F56fac2a34506c772d8de",[],"https:\u002F\u002Fd3i8lfewrnejp4.cloudfront.net\u002Fml\u002Fgallery\u002Fcantucci-6a76131a95329531943394.jpg","Siena","SI","53100","Italia",{"@type":1557,"@id":1558,"hashParam":1559},"PoiPreview","\u002Fapi\u002F.well-known\u002Fgenid\u002F172ed7aad7e06e2239ec","8464ad41653ea90cb326e67aa8e43781bf0f2ba8fe105921ccd28e807fa14c6f",80,"CONVERSION",[],"https:\u002F\u002Fd3i8lfewrnejp4.cloudfront.net\u002Fml\u002Fpoi\u002F",[],{"@id":1566,"@type":1487,"name":1567,"poiType":1568,"address":47,"latitude":47,"longitude":47,"phone":47,"mobile":47,"email":47,"website":47,"stars":47,"poiTag":1580,"translations":1581,"socials":1597,"gallery":1598,"city":1552,"province":1553,"postalCode":1554,"country":1555,"poiPreview":1603,"position":1560,"layout":1606,"otherPoiType":1607,"logoPath":1563,"poiTagsByCategory":1608},"\u002Fapi\u002Fpois\u002F019e8e68-3ec5-7989-b6f6-4502747e91eb","Cavallucci",{"@id":1490,"@type":1491,"id":1492,"translations":1569,"poiCategory":1574},[1570,1572],{"@type":1495,"@id":1496,"name":30,"backUrl":31,"language":1571,"slug":1502,"slugFormatted":1503},{"@type":1498,"@id":1499,"locale":35,"name":1500,"position":1501},{"@type":1495,"@id":1505,"name":10,"backUrl":11,"language":1573,"slug":11,"slugFormatted":1509},{"@type":1498,"@id":1507,"locale":15,"name":1508,"position":72},{"@id":1511,"@type":1512,"translations":1575},[1576,1578],{"@type":1515,"@id":1516,"name":1517,"language":1577,"slug":1519,"slugFormatted":47},{"@type":1498,"@id":1499,"locale":35,"name":1500,"position":1501},{"@type":1515,"@id":1521,"name":1522,"language":1579,"slug":1524,"slugFormatted":47},{"@type":1498,"@id":1507,"locale":15,"name":1508,"position":72},[],[1582,1590],{"@type":1528,"@id":1583,"description":1584,"abstract":1585,"timetable":47,"title":1586,"subtitle":47,"ctaText":47,"extraInformations":47,"language":1587,"slug":1588,"slugFormatted":1589},"\u002Fapi\u002F.well-known\u002Fgenid\u002F3833728518c75a4f634f","\u003Ch2>Una storia che sa di strada e di spezie\u003C\u002Fh2>\r\n\r\n\u003Cp>C'è un dolce a Siena che sa di viaggio. Non di viaggi romantici e lenti, ma di quelli veri: polverosi, lunghi, fatti di strade sterrate e soste necessarie. I \u003Cstrong>cavallucci\u003C\u002Fstrong> nascono proprio così, lungo le \u003Cstrong>vie percorse da viaggiatori e corrieri\u003C\u002Fstrong> che attraversavano la Toscana, e portano ancora addosso quell'odore antico di \u003Cstrong>spezie\u003C\u002Fstrong>, \u003Cstrong>miele\u003C\u002Fstrong> e \u003Cstrong>anice\u003C\u002Fstrong>.\u003C\u002Fp>\r\n\r\n\u003Cp>Le prime testimonianze li descrivono come \u003Cstrong>biriquocoli\u003C\u002Fstrong>: biscotti speziati già apprezzati nel \u003Cstrong>Rinascimento\u003C\u002Fstrong>, poi evoluti nella forma che conosciamo oggi. Il nome racconta tutto: nelle \u003Cstrong>antiche stazioni di posta\u003C\u002Fstrong>, dove si cambiavano i cavalli, questi dolci venivano offerti ai viandanti perché erano \u003Cstrong>nutrienti\u003C\u002Fstrong>, \u003Cstrong>energetici\u003C\u002Fstrong> e si conservavano a lungo. Qualità preziose per chi aveva ancora molta strada da fare.\u003C\u002Fp>\r\n\r\n\u003Ch2>La ricetta, un patrimonio di sapori\u003C\u002Fh2>\r\n\r\n\u003Cp>L'impasto dei cavallucci è semplice e generoso: \u003Cstrong>farina\u003C\u002Fstrong>, \u003Cstrong>miele o zucchero\u003C\u002Fstrong>, \u003Cstrong>noci\u003C\u002Fstrong>, \u003Cstrong>canditi\u003C\u002Fstrong> e una costellazione di \u003Cstrong>spezie\u003C\u002Fstrong>, con l'\u003Cstrong>anice\u003C\u002Fstrong> a dominare con il suo profumo inconfondibile. La consistenza è \u003Cstrong>morbida all'interno\u003C\u002Fstrong> e \u003Cstrong>leggermente croccante all'esterno\u003C\u002Fstrong>, con una superficie chiara e irregolare che racconta la loro origine \u003Cstrong>rustica e artigianale\u003C\u002Fstrong>.\u003C\u002Fp>\r\n\r\n\u003Cp>La presenza di \u003Cstrong>frutta candita\u003C\u002Fstrong> e spezie orientali non è casuale: parla del legame con le \u003Cstrong>antiche spezierie senesi\u003C\u002Fstrong>, dove arrivavano aromi preziosi dall'Oriente che hanno segnato per secoli la \u003Cstrong>storia dolciaria della città\u003C\u002Fstrong>.\u003C\u002Fp>\r\n\r\n\u003Ch2>Il dolce del popolo\u003C\u002Fh2>\r\n\r\n\u003Cp>I cavallucci raccontano una Siena diversa da quella dei \u003Cstrong>ricciarelli\u003C\u002Fstrong>, più eleganti e legati alla \u003Cstrong>nobiltà\u003C\u002Fstrong>. Questa è la Siena dei \u003Cstrong>viaggiatori\u003C\u002Fstrong>, delle \u003Cstrong>campagne\u003C\u002Fstrong>, delle \u003Cstrong>osterie lungo le strade\u003C\u002Fstrong>: una Siena popolare, concreta, calda. Un dolce che non cerca di impressionare, ma di \u003Cstrong>nutrire\u003C\u002Fstrong> e \u003Cstrong>confortare\u003C\u002Fstrong>.\u003C\u002Fp>\r\n\r\n\u003Cp>Oggi i cavallucci sono riconosciuti come \u003Cstrong>Prodotto Agroalimentare Tradizionale Toscano (P.A.T.)\u003C\u002Fstrong> e rappresentano uno dei simboli della \u003Cstrong>tradizione natalizia senese\u003C\u002Fstrong>, anche se si trovano tutto l'anno nelle pasticcerie del centro storico.\u003C\u002Fp>\r\n\r\n\u003Ch2>Come gustarli\u003C\u002Fh2>\r\n\r\n\u003Cp>L'abbinamento perfetto? Un bicchiere di \u003Cstrong>Vin Santo\u003C\u002Fstrong>, che ne esalta gli aromi di \u003Cstrong>miele e spezie\u003C\u002Fstrong> in un finale dolce e avvolgente. Un rituale semplice, antico, che i senesi ripetono da secoli e che ogni visitatore dovrebbe provare almeno una volta.\u003C\u002Fp>\r\n\r\n\u003Ch2>Portane a casa un sacchetto\u003C\u002Fh2>\r\n\r\n\u003Cp>Per chi visita Siena, i cavallucci sono il \u003Cstrong>souvenir gastronomico\u003C\u002Fstrong> perfetto: leggeri, profumati, duraturi. Un dolce che non si dimentica, capace di riportare con un solo morso il profumo delle strade toscane e la memoria di una città e del suo popolo che sa ancora come si accoglie un viaggiatore.\u003C\u002Fp>\r\n\r\n\u003Cp>\u003Cstrong>Cercali nelle pasticcerie del centro storico\u003C\u002Fstrong>, scegli quelli artigianali e portane a casa un sacchetto. Sarà il regalo più autentico che potrai fare.\u003C\u002Fp>\r\n\r\n\u003Cp>Nelle \u003Cstrong>pasticcerie artigianali\u003C\u002Fstrong> del centro storico di Siena, tutto l'anno.\u003C\u002Fp>","\u003Cp> I cavallucci sono uno dei dolci più antichi di Siena: speziati, profumati di anice e legati alle antiche stazioni di posta. Prodotto Agroalimentare Tradizionale Toscano, sono il souvenir gastronomico perfetto da portare a casa da Siena.\u003C\u002Fp>","Cavallucci , il dolce dei viaggiatori senesi",{"@type":1498,"@id":1499,"locale":35,"name":1500,"position":1501},"cavallucci","\u002Fcavallucci",{"@type":1528,"@id":1591,"description":1592,"abstract":1593,"timetable":47,"title":1594,"subtitle":47,"ctaText":47,"extraInformations":47,"language":1595,"slug":1588,"slugFormatted":1596},"\u002Fapi\u002F.well-known\u002Fgenid\u002F6f8a2e68402f444a592b","\u003Ch2>A story that smells of road and spices\u003C\u002Fh2>\r\n\r\n\u003Cp>There is a sweet in Siena that smells of travel. Not of romantic and slow journeys, but of real ones: dusty, long, made of dirt roads and necessary stops. The \u003Cstrong>cavallucci\u003C\u002Fstrong> were born just like that, along the \u003Cstrong>roads traveled by travelers and couriers\u003C\u002Fstrong> crossing Tuscany, and still carry that ancient scent of \u003Cstrong>spices\u003C\u002Fstrong>, \u003Cstrong>honey\u003C\u002Fstrong>, and \u003Cstrong>anise\u003C\u002Fstrong>.\u003C\u002Fp>\r\n\r\n\u003Cp>The first testimonies describe them as \u003Cstrong>biriquocoli\u003C\u002Fstrong>: spiced cookies already appreciated in the \u003Cstrong>Renaissance\u003C\u002Fstrong>, later evolved into the shape we know today. The name tells it all: in the \u003Cstrong>ancient post stations\u003C\u002Fstrong>, where horses were changed, these sweets were offered to travelers because they were \u003Cstrong>nutritious\u003C\u002Fstrong>, \u003Cstrong>energetic\u003C\u002Fstrong>, and preserved well. Precious qualities for those who still had a long way to go.\u003C\u002Fp>\r\n\r\n\u003Ch2>The recipe, a heritage of flavors\u003C\u002Fh2>\r\n\r\n\u003Cp>The dough of the cavallucci is simple and generous: \u003Cstrong>flour\u003C\u002Fstrong>, \u003Cstrong>honey or sugar\u003C\u002Fstrong>, \u003Cstrong>nuts\u003C\u002Fstrong>, \u003Cstrong>candied fruit\u003C\u002Fstrong>, and a constellation of \u003Cstrong>spices\u003C\u002Fstrong>, with \u003Cstrong>anise\u003C\u002Fstrong> dominating with its unmistakable aroma. The texture is \u003Cstrong>soft on the inside\u003C\u002Fstrong> and \u003Cstrong>slightly crunchy on the outside\u003C\u002Fstrong>, with a clear and irregular surface that tells of their \u003Cstrong>rustic and artisanal\u003C\u002Fstrong> origin.\u003C\u002Fp>\r\n\r\n\u003Cp>The presence of \u003Cstrong>candied fruit\u003C\u002Fstrong> and oriental spices is not accidental: it speaks of the connection with the \u003Cstrong>ancient spice shops of Siena\u003C\u002Fstrong>, where precious aromas arrived from the East that have marked the \u003Cstrong>confectionery history of the city\u003C\u002Fstrong> for centuries.\u003C\u002Fp>\r\n\r\n\u003Ch2>The sweet of the people\u003C\u002Fh2>\r\n\r\n\u003Cp>The cavallucci tell a different Siena from that of the \u003Cstrong>ricciarelli\u003C\u002Fstrong>, more elegant and linked to the \u003Cstrong>nobility\u003C\u002Fstrong>. This is the Siena of the \u003Cstrong>travelers\u003C\u002Fstrong>, of the \u003Cstrong>countryside\u003C\u002Fstrong>, of the \u003Cstrong>taverns along the roads\u003C\u002Fstrong>: a popular, concrete, warm Siena. A sweet that does not seek to impress, but to \u003Cstrong>nourish\u003C\u002Fstrong> and \u003Cstrong>comfort\u003C\u002Fstrong>.\u003C\u002Fp>\r\n\r\n\u003Cp>Today, the cavallucci are recognized as a \u003Cstrong>Traditional Tuscan Agri-food Product (P.A.T.)\u003C\u002Fstrong> and represent one of the symbols of the \u003Cstrong>Sienese Christmas tradition\u003C\u002Fstrong>, even though they can be found all year round in the pastry shops of the historic center.\u003C\u002Fp>\r\n\r\n\u003Ch2>How to enjoy them\u003C\u002Fh2>\r\n\r\n\u003Cp>The perfect pairing? A glass of \u003Cstrong>Vin Santo\u003C\u002Fstrong>, which enhances the aromas of \u003Cstrong>honey and spices\u003C\u002Fstrong> in a sweet and enveloping finish. A simple, ancient ritual that the Sienese have repeated for centuries and that every visitor should try at least once.\u003C\u002Fp>\r\n\r\n\u003Ch2>Take home a bag\u003C\u002Fh2>\r\n\r\n\u003Cp>For those visiting Siena, the cavallucci are the perfect \u003Cstrong>gastronomic souvenir\u003C\u002Fstrong>: light, fragrant, long-lasting. A sweet that is unforgettable, capable of bringing back with a single bite the scent of the Tuscan roads and the memory of a city and its people who still know how to welcome a traveler.\u003C\u002Fp>\r\n\r\n\u003Cp>\u003Cstrong>Look for them in the pastry shops of the historic center\u003C\u002Fstrong>, choose the artisanal ones, and take home a bag. It will be the most authentic gift you can give.\u003C\u002Fp>\r\n\r\n\u003Cp>In the \u003Cstrong>artisanal pastry shops\u003C\u002Fstrong> of the historic center of Siena, all year round.\u003C\u002Fp>","\u003Cp>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.\u003C\u002Fp>","Cavallucci, The sweet of the sienese travelers",{"@type":1498,"@id":1507,"locale":15,"name":1508,"position":72},"\u002Fen\u002Fcavallucci",[],[1599],{"@type":1548,"@id":1600,"translations":1601,"position":1501,"imagePath":1602},"\u002Fapi\u002F.well-known\u002Fgenid\u002F38d3ec2fe779a6e71461",[],"https:\u002F\u002Fd3i8lfewrnejp4.cloudfront.net\u002Fml\u002Fgallery\u002Fcavallucci-6a8c13cce5136909627722.jpg",{"@type":1557,"@id":1604,"hashParam":1605},"\u002Fapi\u002F.well-known\u002Fgenid\u002F843231592bca24c5d050","3ea686be5957b91c73d59fa2a3db0158d15dc8984d01c7c8ef2c39e9d48df918","BASIC_1",[],[],{"@id":1610,"@type":1487,"name":1611,"poiType":1612,"address":47,"latitude":47,"longitude":47,"phone":47,"mobile":47,"email":47,"website":47,"stars":47,"poiTag":1624,"translations":1625,"socials":1641,"gallery":1642,"city":1552,"province":1553,"postalCode":1554,"country":1555,"poiPreview":1655,"position":1560,"layout":1606,"otherPoiType":1658,"logoPath":1563,"poiTagsByCategory":1659},"\u002Fapi\u002Fpois\u002F019e8cb0-cef1-734b-8022-94544d9bdcfb","Chianina",{"@id":1490,"@type":1491,"id":1492,"translations":1613,"poiCategory":1618},[1614,1616],{"@type":1495,"@id":1496,"name":30,"backUrl":31,"language":1615,"slug":1502,"slugFormatted":1503},{"@type":1498,"@id":1499,"locale":35,"name":1500,"position":1501},{"@type":1495,"@id":1505,"name":10,"backUrl":11,"language":1617,"slug":11,"slugFormatted":1509},{"@type":1498,"@id":1507,"locale":15,"name":1508,"position":72},{"@id":1511,"@type":1512,"translations":1619},[1620,1622],{"@type":1515,"@id":1516,"name":1517,"language":1621,"slug":1519,"slugFormatted":47},{"@type":1498,"@id":1499,"locale":35,"name":1500,"position":1501},{"@type":1515,"@id":1521,"name":1522,"language":1623,"slug":1524,"slugFormatted":47},{"@type":1498,"@id":1507,"locale":15,"name":1508,"position":72},[],[1626,1634],{"@type":1528,"@id":1627,"description":1628,"abstract":1629,"timetable":47,"title":1630,"subtitle":47,"ctaText":47,"extraInformations":47,"language":1631,"slug":1632,"slugFormatted":1633},"\u002Fapi\u002F.well-known\u002Fgenid\u002F7d70be4c3c94718b7209","\u003Ch2>Il gigante bianco sinonimo di qualità\u003C\u002Fh2>\r\n\r\n\u003Cp>Questa razza si distingue per le sue dimensioni straordinarie. La Chianina è la razza bovina che raggiunge le maggiori dimensioni tra tutte, con maschi che possono superare i 190 cm di altezza al garrese e pesare fino a 1.700 kg. Le femmine sono più piccole ma comunque imponenti, arrivando a superare i 155 cm al garrese e 1.100 kg di peso.\u003C\u002Fp>\r\n\r\n\u003Ch2>Un legame con la storia\u003C\u002Fh2>\r\n\r\n\u003Cp>La Chianina deve il suo nome alla \u003Cstrong>Val di Chiana\u003C\u002Fstrong>, una terra ricca di\u003Cstrong> tradizioni \u003C\u002Fstrong>agricole. Nel cuore di Siena, durante il corteo storico che precede la corsa del \u003Cstrong>Palio\u003C\u002Fstrong>, quattro esemplari di questa razza trainano il \u003Cstrong>Carroccio\u003C\u002Fstrong>, portando il \u003Cstrong>Palio\u003C\u002Fstrong>, il drappo di stoffa dipinto che sarà dato in premio alla \u003Cstrong>contrada\u003C\u002Fstrong> vincitrice.\u003Cbr \u002F>\r\nIl loro candido mantello bianco porcellana spicca sul tufo della piazza e rende i buoi un simbolo di forza e bellezza.\u003C\u002Fp>\r\n\r\n\u003Ch2>Caratteristiche fisiche e allevamento\u003C\u002Fh2>\r\n\r\n\u003Cp>La Chianina si distingue facilmente per il suo mantello bianco. Invece i \u003Cstrong>vitelli\u003C\u002Fstrong>, fino a sei mesi, hanno un colore “fromentino”, un giallo dorato. Le \u003Cstrong>corna\u003C\u002Fstrong> sono corte, robuste e hanno la punta nera. Le mucose, ovvero le membrane interne come quelle della bocca e del naso, sono di colore scuro, quasi nere. La testa della\u003Cstrong> Chianina\u003C\u002Fstrong> è leggera ed elegante, con una forma più allungata nelle femmine rispetto ai maschi. La giogaia è molto piccola e quasi assente, soprattutto nelle femmine, e la gibbosità è presente solo nei tori. L'\u003Cstrong>allevamento\u003C\u002Fstrong> di questa razza avviene prevalentemente allo stato brado, con le vacche che pascolano liberamente durante il periodo estivo. In inverno, invece, vengono alimentate con il fieno raccolto nei mesi più caldi. Questo metodo di allevamento tradizionale contribuisce a mantenere la qualità della carne, che è un vero e proprio \u003Cstrong>vanto gastronomico\u003C\u002Fstrong>.\u003C\u002Fp>\r\n\r\n\u003Ch2>La carne Chianina: una prelibatezza toscana\u003C\u002Fh2>\r\n\r\n\u003Cp>La\u003Cstrong> carne\u003C\u002Fstrong> di Chianina è celebre per la sua morbidezza e sapore deciso. È soprattutto conosciuta per la preparazione della \u003Cstrong>bistecca alla fiorentina\u003C\u002Fstrong>, piatto simbolo della cucina toscana.\u003Cbr \u002F>\r\n \u003C\u002Fp>\r\n\r\n\u003Ch2>Un patrimonio gastronomico da tutelare\u003C\u002Fh2>\r\n\r\n\u003Cp>La \u003Cstrong>Chianina\u003C\u002Fstrong> è tra le razze bovine tutelate dal \u003Cstrong>Consorzio del Vitellone Bianco dell'Appennino Centrale IGP\u003C\u002Fstrong>. Oggi, questa razza gode di un’immagine nobile e consolidata, riconosciuta a livello internazionale, grazie alla sua carne pregiata e alla sua importanza nella tradizione gastronomica toscana.\u003C\u002Fp>","\u003Cp>Scopri il candido gigante gentile della \u003Cstrong>Toscana\u003C\u002Fstrong>: la \u003Cstrong>Chianina\u003C\u002Fstrong>, un maestoso simbolo di\u003Cstrong> tradizione\u003C\u002Fstrong> e bellezza, che da secoli popola le terre di \u003Cstrong>Arezzo\u003C\u002Fstrong> e \u003Cstrong>Siena\u003C\u002Fstrong>. La Chianina è una razza bovina antica che affonda le sue radici nella storia delle \u003Cstrong>terre toscane\u003C\u002Fstrong>, utilizzata fin dai tempi degli \u003Cstrong>etruschi\u003C\u002Fstrong> e \u003Cstrong>romani\u003C\u002Fstrong> come forza motrice per i lavori nei campi. Oggi, è allevata esclusivamente per la produzione di carne di altissima qualità.\u003C\u002Fp>","Chianina: la razza bovina simbolo della Toscana",{"@type":1498,"@id":1499,"locale":35,"name":1500,"position":1501},"chianina","\u002Fchianina",{"@type":1528,"@id":1635,"description":1636,"abstract":1637,"timetable":47,"title":1638,"subtitle":47,"ctaText":47,"extraInformations":47,"language":1639,"slug":1632,"slugFormatted":1640},"\u002Fapi\u002F.well-known\u002Fgenid\u002Fb5d703f5d88eb9d5e61c","\u003Ch2>The white giant synonymous with quality\u003C\u002Fh2>\r\n\r\n\u003Cp>This breed stands out for its extraordinary size. The Chianina is the largest cattle breed of all, with males that can exceed 190 cm in height at the withers and weigh up to 1,700 kg. Females are smaller but still impressive, reaching over 155 cm at the withers and weighing 1,100 kg.\u003C\u002Fp>\r\n\r\n\u003Ch2>A connection to history\u003C\u002Fh2>\r\n\r\n\u003Cp>The Chianina owes its name to the Val di Chiana, a land rich in agricultural traditions. In the heart of Siena, during the historical parade that precedes the Palio race, four specimens of this breed pull the Carroccio, carrying the Palio, the painted cloth banner that will be awarded to the winning contrada. Their porcelain white coat stands out against the tuff of the square, making the oxen a symbol of strength and beauty.\u003Cbr \u002F>\r\n\u003Cbr \u002F>\r\nPhysical characteristics and breeding\u003C\u002Fp>\r\n\r\n\u003Cp>The Chianina is easily distinguished by its white coat. Instead, the \u003Cstrong>calves\u003C\u002Fstrong>, up to six months old, have a “wheaten” color, a golden yellow. The \u003Cstrong>horns\u003C\u002Fstrong> are short, sturdy, and have black tips. The mucous membranes, that is, the internal membranes like those of the mouth and nose, are dark-colored, almost black. The head of the \u003Cstrong>Chianina\u003C\u002Fstrong> is light and elegant, with a more elongated shape in females compared to males. The dewlap is very small and almost absent, especially in females, and the hump is present only in bulls. The \u003Cstrong>breeding\u003C\u002Fstrong> of this breed mainly occurs in the wild, with cows grazing freely during the summer months. In winter, however, they are fed with hay collected in the warmer months. This traditional breeding method helps maintain the quality of the meat, which is a true \u003Cstrong>gastronomic pride\u003C\u002Fstrong>.\u003C\u002Fp>\r\n\r\n\u003Ch2>Chianina meat: a Tuscan delicacy\u003C\u002Fh2>\r\n\r\n\u003Cp>Chianina meat is famous for its tenderness and strong flavor. It is especially known for the preparation of the Florentine steak, a symbol dish of Tuscan cuisine.\u003C\u002Fp>\r\n\r\n\u003Ch2>A gastronomic heritage to protect\u003C\u002Fh2>\r\n\r\n\u003Cp>The \u003Cstrong>Chianina\u003C\u002Fstrong> is among the cattle breeds protected by the \u003Cstrong>Consortium of the White Veal of the Central Apennines IGP\u003C\u002Fstrong>. Today, this breed enjoys a noble and established image, recognized internationally, thanks to its prized meat and its importance in Tuscan gastronomic tradition.\u003C\u002Fp>","\u003Cp>Discover the gentle giant of \u003Cstrong>Tuscany\u003C\u002Fstrong>: the \u003Cstrong>Chianina\u003C\u002Fstrong>, a majestic symbol of \u003Cstrong>tradition\u003C\u002Fstrong> and beauty, that has populated the lands of \u003Cstrong>Arezzo\u003C\u002Fstrong> and \u003Cstrong>Siena\u003C\u002Fstrong> for centuries. The Chianina is an ancient cattle breed that has its roots in the history of the \u003Cstrong>Tuscan lands\u003C\u002Fstrong>, used since the times of the \u003Cstrong>Etruscans\u003C\u002Fstrong> and \u003Cstrong>Romans\u003C\u002Fstrong> as a driving force for fieldwork. Today, it is raised exclusively for the production of the highest quality meat.\u003C\u002Fp>","Chianina: the cattle breed symbol of Tuscany",{"@type":1498,"@id":1507,"locale":15,"name":1508,"position":72},"\u002Fen\u002Fchianina",[],[1643,1647,1651],{"@type":1548,"@id":1644,"translations":1645,"position":1501,"imagePath":1646},"\u002Fapi\u002F.well-known\u002Fgenid\u002Fb2c37024d29e423e3083",[],"https:\u002F\u002Fd3i8lfewrnejp4.cloudfront.net\u002Fml\u002Fgallery\u002Fbistecca-chianina-2869-6abe8a79c47e6093725599.jpg",{"@type":1548,"@id":1648,"translations":1649,"position":1501,"imagePath":1650},"\u002Fapi\u002F.well-known\u002Fgenid\u002F784f1fe434b09897f2d6",[],"https:\u002F\u002Fd3i8lfewrnejp4.cloudfront.net\u002Fml\u002Fgallery\u002Fbistecca-chianina-2863-6abe8a79ef04f461809396.jpg",{"@type":1548,"@id":1652,"translations":1653,"position":1501,"imagePath":1654},"\u002Fapi\u002F.well-known\u002Fgenid\u002Fe5395d8c49aa042e5795",[],"https:\u002F\u002Fd3i8lfewrnejp4.cloudfront.net\u002Fml\u002Fgallery\u002Fbistecca-chianina-2867-6abe8a79de665228835108.jpg",{"@type":1557,"@id":1656,"hashParam":1657},"\u002Fapi\u002F.well-known\u002Fgenid\u002Fbbfdd3691c72a0a4d9a4","98573f8b3954951b8ad0271698a4d51d1e62e450843a81cc8095f8c1bf162f8e",[],[],{"@id":1661,"@type":1487,"name":1662,"poiType":1663,"address":47,"latitude":47,"longitude":47,"phone":47,"mobile":47,"email":47,"website":47,"stars":47,"poiTag":1675,"translations":1676,"socials":1694,"gallery":1695,"city":1552,"province":1553,"postalCode":1554,"country":1555,"poiPreview":1704,"position":1560,"layout":1606,"otherPoiType":1707,"logoPath":1563,"poiTagsByCategory":1708},"\u002Fapi\u002Fpois\u002F019e8cc0-c440-7d79-9a7c-3c9427feee6e","Cinta Senese",{"@id":1490,"@type":1491,"id":1492,"translations":1664,"poiCategory":1669},[1665,1667],{"@type":1495,"@id":1496,"name":30,"backUrl":31,"language":1666,"slug":1502,"slugFormatted":1503},{"@type":1498,"@id":1499,"locale":35,"name":1500,"position":1501},{"@type":1495,"@id":1505,"name":10,"backUrl":11,"language":1668,"slug":11,"slugFormatted":1509},{"@type":1498,"@id":1507,"locale":15,"name":1508,"position":72},{"@id":1511,"@type":1512,"translations":1670},[1671,1673],{"@type":1515,"@id":1516,"name":1517,"language":1672,"slug":1519,"slugFormatted":47},{"@type":1498,"@id":1499,"locale":35,"name":1500,"position":1501},{"@type":1515,"@id":1521,"name":1522,"language":1674,"slug":1524,"slugFormatted":47},{"@type":1498,"@id":1507,"locale":15,"name":1508,"position":72},[],[1677,1686],{"@type":1528,"@id":1678,"description":1679,"abstract":1680,"timetable":47,"title":1681,"subtitle":47,"ctaText":1682,"extraInformations":47,"language":1683,"slug":1684,"slugFormatted":1685},"\u002Fapi\u002F.well-known\u002Fgenid\u002F687fbe0fdcf246e45c27","\u003Ch2>Dalle origini romane agli affreschi di Lorenzetti\u003C\u002Fh2>\r\n\r\n\u003Ch3>Un maiale dipinto nella storia dell'arte\u003C\u002Fh3>\r\n\r\n\u003Cp>La \u003Cstrong>Cinta Senese\u003C\u002Fstrong> prende il nome dalla caratteristica fascia bianca che attraversa il mantello scuro come una cintura naturale. Le sue origini risalgono probabilmente all'epoca romana, ma la prima attestazione certa arriva nel \u003Cstrong>1338\u003C\u002Fstrong>, quando \u003Cstrong>Ambrogio Lorenzetti\u003C\u002Fstrong> la ritrasse nell'Allegoria del Buon Governo come simbolo di benessere, parte integrante del paesaggio rurale senese. Un animale immortalato in un affresco medievale: segno che già allora era qualcosa di speciale. La razza è originaria della \u003Cstrong>Montagnola Senese\u003C\u002Fstrong>, territorio boscoso delimitato dalle vallate del fiume Merse e del fiume Elsa, a nord di Siena, un paesaggio che ha plasmato l'animale quanto l'animale ha plasmato la cucina locale.\u003C\u002Fp>\r\n\r\n\u003Ch2>Quasi estinta, poi rinata: una storia straordinaria\u003C\u002Fh2>\r\n\r\n\u003Ch3>Il rilancio e la DOP del 2012\u003C\u002Fh3>\r\n\r\n\u003Cp>Nel Novecento, con l'industrializzazione degli allevamenti, la \u003Cstrong>Cinta Senese\u003C\u002Fstrong> si avvicinò pericolosamente all'estinzione. Furono enti pubblici e allevatori senesi a invertire la rotta con un recupero lento e appassionato. Nel \u003Cstrong>2012\u003C\u002Fstrong> è arrivato il riconoscimento ufficiale: la \u003Cstrong>Denominazione di Origine Protetta\u003C\u002Fstrong>.\u003C\u002Fp>\r\n\r\n\u003Ch2>L'allevamento: boschi, libertà e spazi senza paragoni\u003C\u002Fh2>\r\n\r\n\u003Ch3>Quattro volte più spazio del biologico\u003C\u002Fh3>\r\n\r\n\u003Cp>Gli animali vivono allo stato brado o semibrado nei boschi della \u003Cstrong>Macchia mediterranea senese\u003C\u002Fstrong>, tra castagni, lecci, cerri e corbezzoli, dove trovano nutrimento naturale e abbondante. Ma il vero segreto è nello spazio vitale riservato a ciascun animale: il disciplinare prevede non più di \u003Cstrong>1.500 chilogrammi di carne viva per ettaro\u003C\u002Fstrong>, circa dieci unità: uno spazio quattro volte superiore a quanto previsto dal biologico. Nessun animale può essere macellato prima del compimento di \u003Cstrong>un anno di età\u003C\u002Fstrong>. Ecco gli ingredienti invisibili che incidono direttamente sulla qualità. E sul sapore.\u003C\u002Fp>\r\n\r\n\u003Ch2>I salumi: intensità e carattere in ogni taglio\u003C\u002Fh2>\r\n\r\n\u003Ch3>Dal prosciutto al lardo: eccellenza pura\u003C\u002Fh3>\r\n\r\n\u003Cp>Con la carne della \u003Cstrong>Cinta Senese DOP\u003C\u002Fstrong> si producono salumi eccezionali, dal sapore inconfondibile rispetto agli altri toscani: \u003Cstrong>prosciutto, salami, salsicce, lardo pregiato e capocollo\u003C\u002Fstrong>. Il prosciutto merita un discorso a parte: carne rosso vivo tendente al cupo, grasso sottocutaneo bianchissimo con leggere venature rosate, gusto intenso e più deciso rispetto a un normale prosciutto toscano. Una complessità aromatica che nasce dalla vita all'aperto, dal movimento, dall'alimentazione naturale. Non è semplicemente un salume. È il ritratto di un territorio.\u003C\u002Fp>","\u003Cp>Ci sono storie di resilienza che hanno il sapore del miracolo. La \u003Cstrong>Cinta Senese DOP\u003C\u002Fstrong> è una di queste: una razza suina antica quanto Roma, sopravvissuta ai secoli, quasi scomparsa nel Novecento e poi riportata in vita dalla tenacia di allevatori e istituzioni senesi che si rifiutavano di lasciarla andare. Oggi è uno dei simboli gastronomici più preziosi della Toscana, e ogni fetta dei suoi salumi racconta una storia meravigliosa.\u003C\u002Fp>","Cinta Senese DOP: la razza ritrovata che ha cambiato il gusto della Toscana","\u003Cdiv>Assaggia i salumi di Cinta Senese DOP che puoi trovare nelle botteghe autentiche nel centro di Siena: un assaggio che racconta secoli di storia, boschi toscani e una rinascita straordinaria. Una volta provata, non tornerai indietro. →\u003C\u002Fdiv>",{"@type":1498,"@id":1499,"locale":35,"name":1500,"position":1501},"cinta-senese","\u002Fcinta-senese",{"@type":1528,"@id":1687,"description":1688,"abstract":1689,"timetable":47,"title":1690,"subtitle":47,"ctaText":1691,"extraInformations":47,"language":1692,"slug":1684,"slugFormatted":1693},"\u002Fapi\u002F.well-known\u002Fgenid\u002F443629b0d9ff67f27a4e","\u003Ch2>From Roman origins to Lorenzetti's frescoes\u003C\u002Fh2>\r\n\r\n\u003Ch3>A pig painted in the history of art\u003C\u002Fh3>\r\n\r\n\u003Cp>The \u003Cstrong>Cinta Senese\u003C\u002Fstrong> takes its name from the characteristic white band that crosses its dark coat like a natural belt. Its origins probably date back to Roman times, but the first certain mention comes in \u003Cstrong>1338\u003C\u002Fstrong>, when \u003Cstrong>Ambrogio Lorenzetti\u003C\u002Fstrong> portrayed it in the Allegory of Good Government as a symbol of well-being, an integral part of the Sienese rural landscape. An animal immortalized in a medieval fresco: a sign that even then it was something special. The breed is native to the \u003Cstrong>Montagnola Senese\u003C\u002Fstrong>, a wooded area bordered by the valleys of the Merse River and the Elsa River, north of Siena, a landscape that has shaped the animal as much as the animal has shaped the local cuisine.\u003C\u002Fp>\r\n\r\n\u003Ch2>Almost extinct, then reborn: an extraordinary story\u003C\u002Fh2>\r\n\r\n\u003Ch3>The revival and the DOP of 2012\u003C\u002Fh3>\r\n\r\n\u003Cp>In the twentieth century, with the industrialization of farming, the \u003Cstrong>Cinta Senese\u003C\u002Fstrong> came dangerously close to extinction. It was public entities and Sienese breeders who reversed the trend with a slow and passionate recovery. In \u003Cstrong>2012\u003C\u002Fstrong>, official recognition arrived: the \u003Cstrong>Protected Designation of Origin\u003C\u002Fstrong>.\u003C\u002Fp>\r\n\r\n\u003Ch2>Farming: woods, freedom, and unmatched spaces\u003C\u002Fh2>\r\n\r\n\u003Ch3>Four times more space than organic\u003C\u002Fh3>\r\n\r\n\u003Cp>The animals live in the wild or semi-wild in the woods of the \u003Cstrong>Sienese Mediterranean scrub\u003C\u002Fstrong>, among chestnuts, oaks, turkey oaks, and strawberry trees, where they find natural and abundant nourishment. But the real secret lies in the living space reserved for each animal: the regulations stipulate no more than \u003Cstrong>1,500 kilograms of live weight per hectare\u003C\u002Fstrong>, about ten units: a space four times greater than that required for organic farming. No animal can be slaughtered before reaching \u003Cstrong>one year of age\u003C\u002Fstrong>. Here are the invisible ingredients that directly affect quality. And flavor.\u003C\u002Fp>\r\n\r\n\u003Ch2>The cured meats: intensity and character in every cut\u003C\u002Fh2>\r\n\r\n\u003Ch3>From ham to lardo: pure excellence\u003C\u002Fh3>\r\n\r\n\u003Cp>With the meat of the \u003Cstrong>Cinta Senese DOP\u003C\u002Fstrong>, exceptional cured meats are produced, with a distinctive flavor compared to other Tuscan products: \u003Cstrong>ham, salami, sausages, fine lardo, and capocollo\u003C\u002Fstrong>. The ham deserves a separate discussion: bright red meat tending towards dark, very white subcutaneous fat with slight pink marbling, intense and more pronounced flavor compared to a normal Tuscan ham. An aromatic complexity that arises from outdoor life, movement, and natural feeding. It is not simply a cured meat. It is the portrait of a territory.\u003C\u002Fp>","\u003Cp>There are stories of resilience that taste like a miracle. The \u003Cstrong>Cinta Senese DOP\u003C\u002Fstrong> 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.\u003C\u002Fp>","Cinta Senese DOP: the rediscovered breed that changed the taste of Tuscany","\u003Cdiv>Taste the cured meats of Cinta Senese DOP that you can find in authentic shops in the center of Siena: a tasting that tells centuries of history, Tuscan woods, and an extraordinary rebirth. Once tried, you won't go back. →\u003C\u002Fdiv>",{"@type":1498,"@id":1507,"locale":15,"name":1508,"position":72},"\u002Fen\u002Fcinta-senese",[],[1696,1700],{"@type":1548,"@id":1697,"translations":1698,"position":1501,"imagePath":1699},"\u002Fapi\u002F.well-known\u002Fgenid\u002F777a2a5a23600eebed9b",[],"https:\u002F\u002Fd3i8lfewrnejp4.cloudfront.net\u002Fml\u002Fgallery\u002Fpici-di-cinta-senese-2834-6ac8ade10d9d7586529125.jpg",{"@type":1548,"@id":1701,"translations":1702,"position":1501,"imagePath":1703},"\u002Fapi\u002F.well-known\u002Fgenid\u002Ffeda538d7c5c455b2ca6",[],"https:\u002F\u002Fd3i8lfewrnejp4.cloudfront.net\u002Fml\u002Fgallery\u002Fpici-di-cinta-senese-2841-6ac8ade129cfe226042292.jpg",{"@type":1557,"@id":1705,"hashParam":1706},"\u002Fapi\u002F.well-known\u002Fgenid\u002F0c10954c1edf14e1b290","7aa431229db7f94c508698a5cbc9a3f67d0620c5b3d1d205473546e1db92fd9d",[],[],{"@id":1710,"@type":1487,"name":1711,"poiType":1712,"address":47,"latitude":47,"longitude":47,"phone":47,"mobile":47,"email":47,"website":47,"stars":47,"poiTag":1724,"translations":1725,"socials":1743,"gallery":1744,"city":1552,"province":1553,"postalCode":1554,"country":1555,"poiPreview":1749,"position":1560,"layout":1561,"otherPoiType":1752,"logoPath":1563,"poiTagsByCategory":1753},"\u002Fapi\u002Fpois\u002F019ead16-9d63-742d-8a1a-576ee6203eb0","Ossobuco alla Senese",{"@id":1490,"@type":1491,"id":1492,"translations":1713,"poiCategory":1718},[1714,1716],{"@type":1495,"@id":1496,"name":30,"backUrl":31,"language":1715,"slug":1502,"slugFormatted":1503},{"@type":1498,"@id":1499,"locale":35,"name":1500,"position":1501},{"@type":1495,"@id":1505,"name":10,"backUrl":11,"language":1717,"slug":11,"slugFormatted":1509},{"@type":1498,"@id":1507,"locale":15,"name":1508,"position":72},{"@id":1511,"@type":1512,"translations":1719},[1720,1722],{"@type":1515,"@id":1516,"name":1517,"language":1721,"slug":1519,"slugFormatted":47},{"@type":1498,"@id":1499,"locale":35,"name":1500,"position":1501},{"@type":1515,"@id":1521,"name":1522,"language":1723,"slug":1524,"slugFormatted":47},{"@type":1498,"@id":1507,"locale":15,"name":1508,"position":72},[],[1726,1735],{"@type":1528,"@id":1727,"description":1728,"abstract":1729,"timetable":47,"title":1730,"subtitle":47,"ctaText":1731,"extraInformations":47,"language":1732,"slug":1733,"slugFormatted":1734},"\u002Fapi\u002F.well-known\u002Fgenid\u002F6395511669322ed11b09","\u003Ch2>Un piatto che arriva da lontano e trova casa a Siena\u003C\u002Fh2>\r\n\r\n\u003Cp>L'\u003Cstrong>Ossobuco alla Senese\u003C\u002Fstrong> ha origini milanesi, ma a \u003Cstrong>Siena\u003C\u002Fstrong> ha trovato qualcosa che altrove non aveva: le mani dei cuochi senesi, che lo hanno trasformato aggiungendo \u003Cstrong>scorza di limone\u003C\u002Fstrong>, \u003Cstrong>timo\u003C\u002Fstrong> e \u003Cstrong>salvia\u003C\u002Fstrong>. Tre ingredienti che cambiano tutto, che portano il profumo delle erbe aromatiche dentro una ricetta già ricca di carattere. Il risultato è qualcosa di diverso dall'originale: più aromatico, più profondo, più senese. Un piatto che racconta come questa città abbia sempre saputo prendere quello che veniva da fuori e farlo diventare suo.\u003C\u002Fp>\r\n\r\n\u003Ch2>Cos'è e come si riconosce\u003C\u002Fh2>\r\n\r\n\u003Cp>Arriva in tavola e si capisce subito. Fette alte due o tre centimetri, con al centro quell'osso rotondo che custodisce il \u003Cstrong>midollo\u003C\u002Fstrong>: è la tibia del vitello, brasata con verdure ed erbe aromatiche per ore a fuoco basso, finché la carne non si stacca da sola e il profumo riempie tutta la cucina. Uno di quei piatti che si sentono prima di vederli, che arrivano fumanti e chiedono di essere mangiati lentamente, con il tempo che meritano.\u003C\u002Fp>\r\n\r\n\u003Ch2>La ricetta\u003C\u002Fh2>\r\n\r\n\u003Ch3>Gli ingredienti per 4 persone\u003C\u002Fh3>\r\n\r\n\u003Cp>Per preparare l'\u003Cstrong>Ossobuco alla Senese\u003C\u002Fstrong> servono: 4 ossibuchi, 2 \u003Cstrong>cipolle di Tropea\u003C\u002Fstrong>, 2 coste di sedano, 2 carote, mezzo litro di \u003Cstrong>vino bianco\u003C\u002Fstrong>, concentrato di pomodoro, sale, farina e \u003Cstrong>olio extravergine di oliva\u003C\u002Fstrong>. Ingredienti semplici, quasi ovvi. Ma è la pazienza che fa la differenza.\u003C\u002Fp>\r\n\r\n\u003Ch3>La preparazione\u003C\u002Fh3>\r\n\r\n\u003Cp>Si prendono i 4 ossibuchi, si spuntano lateralmente e si infarinano da entrambe le parti. Nel frattempo si prepara un trito con le verdure, che va in una teglia grande con \u003Cstrong>olio di oliva\u003C\u002Fstrong>. Quando il trito inizia a dorare, si aggiungono gli ossibuchi e si sala. Si cuoce a fuoco lento, girando di tanto in tanto. Durante la cottura si versa il \u003Cstrong>vino bianco\u003C\u002Fstrong> e, una volta ritirato, si aggiungono due cucchiai di concentrato di pomodoro e mezzo litro di acqua. Si continua a cuocere per almeno 60 minuti, girando gli ossibuchi di volta in volta. Il fuoco basso fa il suo lavoro, lentamente, senza fretta. E quando è pronto, si sa.\u003C\u002Fp>","\u003Cp>Stinco di vitello, erbe aromatiche e ore di cottura lenta. L'\u003Cstrong>Ossobuco alla Senese\u003C\u002Fstrong> è uno dei piatti \u003Cstrong>enogastronomici\u003C\u002Fstrong> \u003Cstrong>da non perdere\u003C\u002Fstrong> a \u003Cstrong>Siena\u003C\u002Fstrong>. Scopri la ricetta.\u003C\u002Fp>","Ossobuco alla Senese: quando la cucina di recupero diventa eccellenza","\u003Cdiv>Vuoi assaporare la tradizione autentica di \u003Cstrong>Siena\u003C\u002Fstrong>? Cerca l'\u003Cstrong>Ossobuco alla Senese\u003C\u002Fstrong> e lascia che la cucina senese faccia il resto.\u003C\u002Fdiv>",{"@type":1498,"@id":1499,"locale":35,"name":1500,"position":1501},"ossobuco-alla-senese","\u002Fossobuco-alla-senese",{"@type":1528,"@id":1736,"description":1737,"abstract":1738,"timetable":47,"title":1739,"subtitle":47,"ctaText":1740,"extraInformations":47,"language":1741,"slug":1733,"slugFormatted":1742},"\u002Fapi\u002F.well-known\u002Fgenid\u002F7faf41c3f133cdac7088","\u003Ch2>A dish that comes from afar and finds a home in Siena\u003C\u002Fh2>\r\n\r\n\u003Cp>The \u003Cstrong>Ossobuco alla Senese\u003C\u002Fstrong> has Milanese origins, but in \u003Cstrong>Siena\u003C\u002Fstrong> it found something that it didn't have elsewhere: the hands of Sienese cooks, who transformed it by adding \u003Cstrong>lemon zest\u003C\u002Fstrong>, \u003Cstrong>thyme\u003C\u002Fstrong>, and \u003Cstrong>sage\u003C\u002Fstrong>. Three ingredients that change everything, bringing the scent of aromatic herbs into a recipe already rich in character. The result is something different from the original: more aromatic, deeper, more Sienese. A dish that tells how this city has always known how to take what comes from outside and make it its own.\u003C\u002Fp>\r\n\r\n\u003Ch2>What it is and how to recognize it\u003C\u002Fh2>\r\n\r\n\u003Cp>It arrives at the table and is immediately recognizable. Thick slices two or three centimeters high, with that round bone in the center that holds the \u003Cstrong>marrow\u003C\u002Fstrong>: it is the tibia of the veal, braised with vegetables and aromatic herbs for hours over low heat, until the meat falls off on its own and the aroma fills the whole kitchen. One of those dishes that you can smell before you see them, that arrive steaming and ask to be eaten slowly, with the time they deserve.\u003C\u002Fp>\r\n\r\n\u003Ch2>The recipe\u003C\u002Fh2>\r\n\r\n\u003Ch3>Ingredients for 4 people\u003C\u002Fh3>\r\n\r\n\u003Cp>To prepare the \u003Cstrong>Ossobuco alla Senese\u003C\u002Fstrong> you need: 4 ossobuchi, 2 \u003Cstrong>Tropea onions\u003C\u002Fstrong>, 2 stalks of celery, 2 carrots, half a liter of \u003Cstrong>white wine\u003C\u002Fstrong>, tomato paste, salt, flour, and \u003Cstrong>extra virgin olive oil\u003C\u002Fstrong>. Simple, almost obvious ingredients. But it is patience that makes the difference.\u003C\u002Fp>\r\n\r\n\u003Ch3>The preparation\u003C\u002Fh3>\r\n\r\n\u003Cp>Take the 4 ossobuchi, trim the sides, and dust them with flour on both sides. Meanwhile, prepare a chopped mixture with the vegetables, which goes into a large baking dish with \u003Cstrong>olive oil\u003C\u002Fstrong>. When the mixture starts to brown, add the ossobuchi and season with salt. Cook over low heat, turning occasionally. During cooking, pour in the \u003Cstrong>white wine\u003C\u002Fstrong> and, once reduced, add two tablespoons of tomato paste and half a liter of water. Continue to cook for at least 60 minutes, turning the ossobuchi from time to time. The low heat does its job, slowly, without haste. And when it's ready, you know it.\u003C\u002Fp>","\u003Cp>Veal shank, aromatic herbs, and hours of slow cooking. \u003Cstrong>Ossobuco Senese\u003C\u002Fstrong> is one of \u003Cstrong>Siena's \u003C\u002Fstrong>must-try\u003Cstrong> food and wine dishes\u003C\u002Fstrong>. Discover the recipe.\u003C\u002Fp>","Ossobuco alla Senese: when recovery cuisine becomes excellence","\u003Cdiv>Do you want to taste the authentic tradition of \u003Cstrong>Siena\u003C\u002Fstrong>? Look for the \u003Cstrong>Ossobuco alla Senese\u003C\u002Fstrong> and let Sienese cuisine do the rest.\u003C\u002Fdiv>",{"@type":1498,"@id":1507,"locale":15,"name":1508,"position":72},"\u002Fen\u002Fossobuco-alla-senese",[],[1745],{"@type":1548,"@id":1746,"translations":1747,"position":1501,"imagePath":1748},"\u002Fapi\u002F.well-known\u002Fgenid\u002F86bbb4934f7e97175e1c",[],"https:\u002F\u002Fd3i8lfewrnejp4.cloudfront.net\u002Fml\u002Fgallery\u002Fossobuco-ristorante-bagoga-6a8c1b7fc1a0c568182090.jpg",{"@type":1557,"@id":1750,"hashParam":1751},"\u002Fapi\u002F.well-known\u002Fgenid\u002Fd019c44aca66addd2ea4","ee2d971331df77b826e02d37bfb443d4ac0c857610adc695431cc42e3b7b0cb6",[],[],{"@id":1755,"@type":1487,"name":1756,"poiType":1757,"address":47,"latitude":47,"longitude":47,"phone":47,"mobile":47,"email":47,"website":47,"stars":47,"poiTag":1769,"translations":1770,"socials":1786,"gallery":1787,"city":1552,"province":1553,"postalCode":1554,"country":1555,"poiPreview":1792,"position":1560,"layout":1561,"otherPoiType":1795,"logoPath":1563,"poiTagsByCategory":1796},"\u002Fapi\u002Fpois\u002F019fa2fd-a2a2-7fbc-9292-ba587233510d","Pan co' Santi",{"@id":1490,"@type":1491,"id":1492,"translations":1758,"poiCategory":1763},[1759,1761],{"@type":1495,"@id":1496,"name":30,"backUrl":31,"language":1760,"slug":1502,"slugFormatted":1503},{"@type":1498,"@id":1499,"locale":35,"name":1500,"position":1501},{"@type":1495,"@id":1505,"name":10,"backUrl":11,"language":1762,"slug":11,"slugFormatted":1509},{"@type":1498,"@id":1507,"locale":15,"name":1508,"position":72},{"@id":1511,"@type":1512,"translations":1764},[1765,1767],{"@type":1515,"@id":1516,"name":1517,"language":1766,"slug":1519,"slugFormatted":47},{"@type":1498,"@id":1499,"locale":35,"name":1500,"position":1501},{"@type":1515,"@id":1521,"name":1522,"language":1768,"slug":1524,"slugFormatted":47},{"@type":1498,"@id":1507,"locale":15,"name":1508,"position":72},[],[1771,1779],{"@type":1528,"@id":1772,"description":1773,"abstract":47,"timetable":47,"title":1774,"subtitle":47,"ctaText":1775,"extraInformations":47,"language":1776,"slug":1777,"slugFormatted":1778},"\u002Fapi\u002F.well-known\u002Fgenid\u002F6c0fcef4fc5dc7b43f20","\u003Ch2>Un dolce che attraversa i secoli\u003C\u002Fh2>\r\n\r\n\u003Cp>Il \u003Cstrong>Pan co’ Santi\u003C\u002Fstrong>, noto anche come Pane dei Santi, è uno dei dolci più antichi e rappresentativi della tradizione senese. Preparato in occasione di \u003Cstrong>Ognissanti\u003C\u002Fstrong> e della Commemorazione dei Defunti, il dolce affonda le radici nel Medioevo, quando le campagne senesi sfornavano pani arricchiti con frutta secca e spezie da gustare magari con un bicchiere di vino. Con il tempo, il pane si trasforma in un dessert da fine pasto, simbolo di cultura e convivialità.\u003C\u002Fp>\r\n\r\n\u003Ch3>Ingredienti e preparazione\u003C\u002Fh3>\r\n\r\n\u003Cp>Oggi il \u003Cstrong>Pan co’ Santi\u003C\u002Fstrong> si realizza con farina di grano tenero, lievito madre o pasta acida, acqua, olio EVO, zucchero, uvetta sultanina, noci e pepe nero. Alcune varianti aggiungono scorza d’arancia, miele, anice o vinsanto. La forma è rotonda e leggermente schiacciata, con crosta croccante e interno morbido. Il sapore dolce ma equilibrato, unito alle spezie, rende ogni fetta un piccolo viaggio nei profumi e nei gusti della tradizione senese.\u003C\u002Fp>\r\n\r\n\u003Ch2>Un dolce per tutti i sensi\u003C\u002Fh2>\r\n\r\n\u003Cp>Il Pan co’ Santi non è solo un dolce, ma un’esperienza \u003Cstrong>gastronomica\u003C\u002Fstrong> che racconta storia, territorio e artigianalità. Ogni morso è un incontro con la cultura culinaria di Siena, con ingredienti locali e ricette tramandate di generazione in generazione. È perfetto da gustare in famiglia, tra amici o come piccolo souvenir da portare via dai mercati e dalle trattorie storiche della città.\u003C\u002Fp>\r\n\r\n\u003Ch3>Tradizione e convivialità\u003C\u002Fh3>\r\n\r\n\u003Cp>Il dolce accompagna i momenti più intimi del periodo autunnale, evocando la festa di Tutti i Santi e le atmosfere raccolte delle campagne senesi. Prepararlo e assaporarlo significa entrare in contatto con un rito antico, fatto di cura, ingredienti genuini e storia culinaria.\u003C\u002Fp>","Pan co’ Santi: Il dolce dell’autunno senese","\u003Cdiv>Scopri il \u003Cstrong>Pan co’ Santi\u003C\u002Fstrong> a Siena e lasciati avvolgere dai sapori autunnali della tradizione. Un’esperienza \u003Cstrong>gastronomica\u003C\u002Fstrong> che celebra storia, spezie e dolcezza in ogni morso.\u003C\u002Fdiv>",{"@type":1498,"@id":1499,"locale":35,"name":1500,"position":1501},"pan-co-santi","\u002Fpan-co-santi",{"@type":1528,"@id":1780,"description":1781,"abstract":47,"timetable":47,"title":1782,"subtitle":47,"ctaText":1783,"extraInformations":47,"language":1784,"slug":1777,"slugFormatted":1785},"\u002Fapi\u002F.well-known\u002Fgenid\u002Ff7f2287d39b85b0dfc71","\u003Ch2>A sweet that spans the centuries\u003C\u002Fh2>\r\n\r\n\u003Cp>The \u003Cstrong>Pan co’ Santi\u003C\u002Fstrong>, also known as the Bread of Saints, is one of the oldest and most representative sweets of the Sienese tradition. Prepared on the occasion of \u003Cstrong>All Saints\u003C\u002Fstrong> and the Commemoration of the Dead, this sweet has its roots in the Middle Ages, when the Sienese countryside baked breads enriched with dried fruit and spices to enjoy perhaps with a glass of wine. Over time, the bread transforms into a dessert for the end of the meal, a symbol of culture and conviviality.\u003C\u002Fp>\r\n\r\n\u003Ch3>Ingredients and preparation\u003C\u002Fh3>\r\n\r\n\u003Cp>Today, \u003Cstrong>Pan co’ Santi\u003C\u002Fstrong> is made with soft wheat flour, sourdough or leaven, water, EVO oil, sugar, sultana raisins, walnuts, and black pepper. Some variations add orange zest, honey, anise, or vinsanto. The shape is round and slightly flattened, with a crunchy crust and a soft interior. The sweet yet balanced flavor, combined with the spices, makes every slice a small journey into the aromas and tastes of the Sienese tradition.\u003C\u002Fp>\r\n\r\n\u003Ch2>A sweet for all the senses\u003C\u002Fh2>\r\n\r\n\u003Cp>The Pan co’ Santi is not just a sweet, but a \u003Cstrong>gastronomic\u003C\u002Fstrong> experience that tells the story, territory, and craftsmanship. Every bite is a meeting with the culinary culture of Siena, with local ingredients and recipes passed down from generation to generation. It is perfect to enjoy with family, among friends, or as a small souvenir to take away from the markets and historic trattorias of the city.\u003C\u002Fp>\r\n\r\n\u003Ch3>Tradition and conviviality\u003C\u002Fh3>\r\n\r\n\u003Cp>This sweet accompanies the most intimate moments of the autumn season, evoking the feast of All Saints and the cozy atmospheres of the Sienese countryside. Preparing and savoring it means coming into contact with an ancient ritual, made of care, genuine ingredients, and culinary history.\u003C\u002Fp>","Pan co’ Santi: The sweet of autumn in Siena","\u003Cdiv>Discover the \u003Cstrong>Pan co’ Santi\u003C\u002Fstrong> in Siena and let yourself be enveloped by the autumnal flavors of tradition. A \u003Cstrong>gastronomic\u003C\u002Fstrong> experience that celebrates history, spices, and sweetness in every bite.\u003C\u002Fdiv>",{"@type":1498,"@id":1507,"locale":15,"name":1508,"position":72},"\u002Fen\u002Fpan-co-santi",[],[1788],{"@type":1548,"@id":1789,"translations":1790,"position":1501,"imagePath":1791},"\u002Fapi\u002F.well-known\u002Fgenid\u002F88740d3dce5ef0e1ee04",[],"https:\u002F\u002Fd3i8lfewrnejp4.cloudfront.net\u002Fml\u002Fgallery\u002Fpan-coi-santi-6a76061cb8695136343277.jpg",{"@type":1557,"@id":1793,"hashParam":1794},"\u002Fapi\u002F.well-known\u002Fgenid\u002Fa159b111378e6cf4b70a","dfa1b576c804789cc7477ef45dadb5c72e946a9b625bb2c743df6902ddee00e1",[],[],{"@id":1798,"@type":1487,"name":1799,"poiType":1800,"address":47,"latitude":47,"longitude":47,"phone":47,"mobile":47,"email":47,"website":47,"stars":47,"poiTag":1812,"translations":1813,"socials":1831,"gallery":1832,"city":1552,"province":1553,"postalCode":1554,"country":1555,"poiPreview":1837,"position":1560,"layout":1606,"otherPoiType":1840,"logoPath":1563,"poiTagsByCategory":1841},"\u002Fapi\u002Fpois\u002F019e8e1a-98b1-7ece-91ab-31e658bb18ae","Panforte Margherita",{"@id":1490,"@type":1491,"id":1492,"translations":1801,"poiCategory":1806},[1802,1804],{"@type":1495,"@id":1496,"name":30,"backUrl":31,"language":1803,"slug":1502,"slugFormatted":1503},{"@type":1498,"@id":1499,"locale":35,"name":1500,"position":1501},{"@type":1495,"@id":1505,"name":10,"backUrl":11,"language":1805,"slug":11,"slugFormatted":1509},{"@type":1498,"@id":1507,"locale":15,"name":1508,"position":72},{"@id":1511,"@type":1512,"translations":1807},[1808,1810],{"@type":1515,"@id":1516,"name":1517,"language":1809,"slug":1519,"slugFormatted":47},{"@type":1498,"@id":1499,"locale":35,"name":1500,"position":1501},{"@type":1515,"@id":1521,"name":1522,"language":1811,"slug":1524,"slugFormatted":47},{"@type":1498,"@id":1507,"locale":15,"name":1508,"position":72},[],[1814,1823],{"@type":1528,"@id":1815,"description":1816,"abstract":1817,"timetable":47,"title":1818,"subtitle":47,"ctaText":1819,"extraInformations":47,"language":1820,"slug":1821,"slugFormatted":1822},"\u002Fapi\u002F.well-known\u002Fgenid\u002Ffa802f6ef31a7f55a424","\u003Ch2>Le origini medievali: un dolce prezioso come una spezia\u003C\u002Fh2>\r\n\r\n\u003Ch3>Il Panforte e i monaci di Santa Maria della Scala\u003C\u002Fh3>\r\n\r\n\u003Cp>La storia del panforte inizia molto prima della regina Margherita. Le prime testimonianze risalgono al \u003Cstrong>1205\u003C\u002Fstrong>, quando questo dolce veniva consegnato come tributo ai monaci dell'\u003Cstrong>Ospedale di Santa Maria della Scala\u003C\u002Fstrong>: un dono prezioso, ricco di spezie orientali, pepe, cannella, coriandolo, considerate medicinali per il loro straordinario valore energetico. In un'epoca in cui le spezie valevano quanto l'oro, il panforte era un lusso commestibile, un concentrato di sapori lontani portati dalle rotte commerciali fino al cuore della Toscana. Siena, città di mercanti e banchieri, sapeva riconoscere il valore delle cose rare. E le trasformava in arte.\u003C\u002Fp>\r\n\r\n\u003Ch2>La ricetta: ingredienti eterni, equilibrio perfetto\u003C\u002Fh2>\r\n\r\n\u003Ch3>Mandorle, canditi e miele: la semplicità che non invecchia\u003C\u002Fh3>\r\n\r\n\u003Cp>Il \u003Cstrong>Panforte Margherita\u003C\u002Fstrong> mantiene gli ingredienti storici che lo hanno reso grande: \u003Cstrong>mandorle tostate, cedro e arancia canditi, miele\u003C\u002Fstrong> e una piccola quantità di farina, uniti in un impasto morbido e compatto che sprigiona profumi agrumati e note dolci di straordinaria armonia. Rispetto al panpepato, la speziatura si fa più discreta: meno carattere selvaggio, più equilibrio raffinato tra frutta candita e miele. Il risultato è un dolce che conquista chi assaggia il panforte per la prima volta, senza mai deludere chi lo conosce da sempre. Ogni forma è tutelata dalla denominazione \u003Cstrong>Panforte di Siena IGP\u003C\u002Fstrong>, che garantisce ingredienti, metodo di lavorazione e produzione esclusivamente nel territorio senese. Una protezione che è anche una promessa: quello che assaggi qui non lo troverai uguale da nessun'altra parte.\u003C\u002Fp>\r\n\r\n\u003Ch2>Come si gusta: abbinamenti e rituali senesi\u003C\u002Fh2>\r\n\r\n\u003Ch3>Vin Santo, Moscadello e la lentezza toscana\u003C\u002Fh3>\r\n\r\n\u003Cp>Il \u003Cstrong>Panforte Margherita\u003C\u002Fstrong> non è un dolce da consumare in fretta. Si gusta lentamente, in piccole fette, accompagnato da un calice di \u003Cstrong>Vin Santo\u003C\u002Fstrong>, di \u003Cstrong>Moscadello di Montalcino\u003C\u002Fstrong> o di un \u003Cstrong>passito\u003C\u002Fstrong> \u003Cstrong>delle\u003C\u002Fstrong> \u003Cstrong>colline senesi\u003C\u002Fstrong>. La dolcezza del miele incontra quella del vino, i profumi agrumati dei canditi si aprono sorso dopo sorso. È uno di quegli abbinamenti che sembrano inevitabili, come se fossero stati pensati insieme da sempre. Lo trovi in tutte le \u003Cstrong>pasticcerie storiche del centro di Siena\u003C\u002Fstrong>, spesso accanto a ricciarelli, cantuccini e cavallucci, in confezioni che profumano già di regalo prima ancora di essere aperte. Non a caso è uno dei \u003Cstrong>souvenir gastronomici\u003C\u002Fstrong> più amati dai visitatori: compatto, duraturo, capace di portare lontano un pezzo autentico di Siena.\u003C\u002Fp>","\u003Cp>Ci sono dolci che nascono per caso. E poi c'è il \u003Cstrong>Panforte Margherita\u003C\u002Fstrong>, che nacque per una regina. Era il 1879 quando Siena volle rendere omaggio alla visita di \u003Cstrong>Regina Margherita di Savoia\u003C\u002Fstrong> con qualcosa di speciale: una versione più chiara, più delicata, più elegante del panforte tradizionale. Fuori, al posto della copertura scura e speziata del panpepato, un soffice strato di \u003Cstrong>zucchero a velo\u003C\u002Fstrong> bianco come la neve. Dentro, la stessa anima antica di un dolce medievale che la città custodisce da oltre ottocento anni. Un omaggio regale diventato simbolo eterno.\u003C\u002Fp>","Panforte Margherita: il dolce di Siena che racconta otto secoli di storia","\u003Cdiv>Lasciati avvolgere dal profumo medievale del Panforte Margherita, uno dei dolci più antichi del mondo: un sapore che vale il viaggio, da gustare sul posto o da portare a casa come il souvenir più autentico di Siena.\u003C\u002Fdiv>",{"@type":1498,"@id":1499,"locale":35,"name":1500,"position":1501},"panforte-margherita","\u002Fpanforte-margherita",{"@type":1528,"@id":1824,"description":1825,"abstract":1826,"timetable":47,"title":1827,"subtitle":47,"ctaText":1828,"extraInformations":47,"language":1829,"slug":1821,"slugFormatted":1830},"\u002Fapi\u002F.well-known\u002Fgenid\u002F89c23fa3384143044f7a","\u003Ch2>The medieval origins: a sweet as precious as a spice\u003C\u002Fh2>\r\n\r\n\u003Ch3>The Panforte and the monks of Santa Maria della Scala\u003C\u002Fh3>\r\n\r\n\u003Cp>The history of panforte begins long before Queen Margherita. The first testimonies date back to \u003Cstrong>1205\u003C\u002Fstrong>, when this sweet was delivered as a tribute to the monks of the \u003Cstrong>Hospital of Santa Maria della Scala\u003C\u002Fstrong>: a precious gift, rich in oriental spices, pepper, cinnamon, coriander, considered medicinal for their extraordinary energetic value. In an era when spices were worth as much as gold, panforte was an edible luxury, a concentrate of distant flavors brought by trade routes to the heart of Tuscany. Siena, a city of merchants and bankers, knew how to recognize the value of rare things. And transformed them into art.\u003C\u002Fp>\r\n\r\n\u003Ch2>The recipe: eternal ingredients, perfect balance\u003C\u002Fh2>\r\n\r\n\u003Ch3>Almonds, candied fruits, and honey: simplicity that never ages\u003C\u002Fh3>\r\n\r\n\u003Cp>The \u003Cstrong>Panforte Margherita\u003C\u002Fstrong> retains the historical ingredients that made it great: \u003Cstrong>toasted almonds, candied cedar and orange, honey\u003C\u002Fstrong>, and a small amount of flour, combined in a soft and compact dough that releases citrusy aromas and sweet notes of extraordinary harmony. Compared to panpepato, the spiciness becomes more discreet: less wild character, more refined balance between candied fruit and honey. The result is a sweet that captivates those who taste panforte for the first time, without ever disappointing those who have known it forever. Every shape is protected by the \u003Cstrong>Panforte di Siena IGP\u003C\u002Fstrong> designation, which guarantees ingredients, processing methods, and production exclusively in the Siena area. A protection that is also a promise: what you taste here you won't find the same anywhere else.\u003C\u002Fp>\r\n\r\n\u003Ch2>How to enjoy it: pairings and Sienese rituals\u003C\u002Fh2>\r\n\r\n\u003Ch3>Vin Santo, Moscadello, and the Tuscan slowness\u003C\u002Fh3>\r\n\r\n\u003Cp>The \u003Cstrong>Panforte Margherita\u003C\u002Fstrong> is not a sweet to be consumed quickly. It is enjoyed slowly, in small slices, accompanied by a glass of \u003Cstrong>Vin Santo\u003C\u002Fstrong>, \u003Cstrong>Moscadello di Montalcino\u003C\u002Fstrong>, or a \u003Cstrong>passito\u003C\u002Fstrong> \u003Cstrong>from\u003C\u002Fstrong> \u003Cstrong>the Sienese hills\u003C\u002Fstrong>. The sweetness of honey meets that of wine, the citrusy aromas of the candied fruits unfold sip by sip. It is one of those pairings that seem inevitable, as if they have always been thought of together. You can find it in all the \u003Cstrong>historic pastry shops in the center of Siena\u003C\u002Fstrong>, often alongside ricciarelli, cantuccini, and cavallucci, in packages that already smell like a gift before being opened. Not surprisingly, it is one of the most loved \u003Cstrong>gastronomic souvenirs\u003C\u002Fstrong> by visitors: compact, long-lasting, capable of bringing a piece of authentic Siena far away.\u003C\u002Fp>","\u003Cp>There are sweets that are born by chance. And then there is the \u003Cstrong>Panforte Margherita\u003C\u002Fstrong>, which was born for a queen. It was 1879 when Siena wanted to pay tribute to the visit of \u003Cstrong>Queen Margherita of Savoy\u003C\u002Fstrong> 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 \u003Cstrong>powdered sugar\u003C\u002Fstrong> 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.\u003C\u002Fp>","Panforte Margherita: the sweet of Siena that tells eight centuries of history","\u003Cdiv>Let yourself be enveloped by the medieval aroma of the Panforte Margherita, one of the oldest sweets in the world: a flavor worth the journey, to be enjoyed on the spot or taken home as the most authentic souvenir of Siena.\u003C\u002Fdiv>",{"@type":1498,"@id":1507,"locale":15,"name":1508,"position":72},"\u002Fen\u002Fpanforte-margherita",[],[1833],{"@type":1548,"@id":1834,"translations":1835,"position":1501,"imagePath":1836},"\u002Fapi\u002F.well-known\u002Fgenid\u002F892a93559637fb28b786",[],"https:\u002F\u002Fd3i8lfewrnejp4.cloudfront.net\u002Fml\u002Fgallery\u002Fpanforte-antica-drogheria-manganelli-1-6a76138ba5954521063951.jpg",{"@type":1557,"@id":1838,"hashParam":1839},"\u002Fapi\u002F.well-known\u002Fgenid\u002F8018f3ef25a48b5ccda4","ab9bcf1700b67e259431fba47d1522eca34c5a44265cc63a994226e9005e0138",[],[],{"@id":1843,"@type":1487,"name":1844,"poiType":1845,"address":47,"latitude":47,"longitude":47,"phone":47,"mobile":47,"email":47,"website":47,"stars":47,"poiTag":1857,"translations":1858,"socials":1876,"gallery":1877,"city":1552,"province":1553,"postalCode":1554,"country":1555,"poiPreview":1886,"position":1560,"layout":1561,"otherPoiType":1889,"logoPath":1563,"poiTagsByCategory":1890},"\u002Fapi\u002Fpois\u002F019e8ca6-a4ec-7a99-bb1c-e78de442a44c","Pici",{"@id":1490,"@type":1491,"id":1492,"translations":1846,"poiCategory":1851},[1847,1849],{"@type":1495,"@id":1496,"name":30,"backUrl":31,"language":1848,"slug":1502,"slugFormatted":1503},{"@type":1498,"@id":1499,"locale":35,"name":1500,"position":1501},{"@type":1495,"@id":1505,"name":10,"backUrl":11,"language":1850,"slug":11,"slugFormatted":1509},{"@type":1498,"@id":1507,"locale":15,"name":1508,"position":72},{"@id":1511,"@type":1512,"translations":1852},[1853,1855],{"@type":1515,"@id":1516,"name":1517,"language":1854,"slug":1519,"slugFormatted":47},{"@type":1498,"@id":1499,"locale":35,"name":1500,"position":1501},{"@type":1515,"@id":1521,"name":1522,"language":1856,"slug":1524,"slugFormatted":47},{"@type":1498,"@id":1507,"locale":15,"name":1508,"position":72},[],[1859,1868],{"@type":1528,"@id":1860,"description":1861,"abstract":1862,"timetable":47,"title":1863,"subtitle":47,"ctaText":1864,"extraInformations":47,"language":1865,"slug":1866,"slugFormatted":1867},"\u002Fapi\u002F.well-known\u002Fgenid\u002Fcaa6816e1d175fa9c6d6","\u003Ch2>L’arte della preparazione e la forma unica\u003C\u002Fh2>\r\n\r\n\u003Cp>La caratteristica forma spessa e irregolare dei pici deriva dal gesto dell’ “appiciare”, ossia arrotolare l’impasto a mano fino a ottenere lunghi cordoni. Un gesto che è rimasto immutato nei secoli, trasmettendo la tradizione in ogni movimento.\u003C\u002Fp>\r\n\r\n\u003Cp>Diffusi soprattutto nella \u003Cstrong>Val d’Orcia\u003C\u002Fstrong>, nella \u003Cstrong>Val di Chiana\u003C\u002Fstrong> e nei \u003Cstrong>borghi\u003C\u002Fstrong> intorno a Siena, i pici rappresentano la \u003Cstrong>cucina rurale\u003C\u002Fstrong> che ha conservato una forte identità, un legame autentico con la terra e con i ritmi del passato.\u003C\u002Fp>\r\n\r\n\u003Ch2>Un piatto artigianale e iconico\u003C\u002Fh2>\r\n\r\n\u003Cp>La \u003Cstrong>lavorazione artigianale\u003C\u002Fstrong> è ancora oggi un tratto distintivo dei pici: molti produttori utilizzano la \u003Cstrong>trafilatura al bronzo\u003C\u002Fstrong>, che conferisce loro la tipica ruvidità capace di trattenere i condimenti.\u003C\u002Fp>\r\n\r\n\u003Cp>I condimenti tradizionali includono il \u003Cstrong>sugo all’aglione\u003C\u002Fstrong>, le briciole di \u003Cstrong>pane toscano\u003C\u002Fstrong>, il \u003Cstrong>ragù di nana\u003C\u002Fstrong> (anatra), il \u003Cstrong>cacio e pepe\u003C\u002Fstrong> e i \u003Cstrong>funghi porcini\u003C\u002Fstrong>, tutti legati alla gastronomia locale e alla \u003Cstrong>cucina senese\u003C\u002Fstrong>.\u003C\u002Fp>\r\n\r\n\u003Ch2>Ricetta e varianti locali\u003C\u002Fh2>\r\n\r\n\u003Cp>Ogni famiglia e ogni trattoria ha la propria versione della preparazione della pasta fresca: più spessi, più sottili, più lunghi o più corti. L’assenza di uniformità è considerata un segno di \u003Cstrong>autenticità\u003C\u002Fstrong>, un aspetto che rende ogni piatto unico e ricco di storia.\u003C\u002Fp>\r\n\r\n\u003Ch2>Da piatto povero a piatto delle feste\u003C\u002Fh2>\r\n\r\n\u003Cp>I pici nascono come un piatto povero dei contadini, ma oggi sono protagonisti delle sagre locali e persino dei menù delle feste, come il cenone di Capodanno. È possibile trovarli sia fatti a mano che prodotti dai pastifici locali del centro storico e delle province di Siena e Grosseto. Un'esperienza autentica\u003C\u002Fp>\r\n\r\n\u003Cp>Molti \u003Cstrong>agriturismi\u003C\u002Fstrong> e \u003Cstrong>scuole di cucina\u003C\u002Fstrong> propongono \u003Cstrong>corsi \u003C\u002Fstrong>per imparare a prepararli, offrendo ai visitatori un’esperienza autentica legata alla \u003Cstrong>tradizione gastronomica toscana\u003C\u002Fstrong>. La loro popolarità è cresciuta al punto da essere considerati un \u003Cstrong>patrimonio culinario\u003C\u002Fstrong> da tutelare, tanto che vengono spesso citati tra i piatti che meriterebbero un riconoscimento \u003Cstrong>UNESCO\u003C\u002Fstrong>.\u003C\u002Fp>","\u003Cp>Una sola forchettata di \u003Cstrong>pici\u003C\u002Fstrong> ha il potere di raccontare la storia di \u003Cstrong>Siena\u003C\u002Fstrong>. I pici sono uno dei piatti più iconici del sud del \u003Cstrong>Senese\u003C\u002Fstrong>: una \u003Cstrong>pasta fresca\u003C\u002Fstrong> rustica preparata con farina, acqua e un filo d’olio, simbolo della \u003Cstrong>cucina contadina toscana\u003C\u002Fstrong>. Le loro origini sono antiche e difficili da definire: alcuni li collegano alla tradizione \u003Cstrong>etrusca\u003C\u002Fstrong>, altri li considerano un \u003Cstrong>piatto medievale\u003C\u002Fstrong> nato nelle campagne come alimento semplice e nutriente.\u003C\u002Fp>","Pici: la pasta che racconta la tradizione Toscana","\u003Cdiv>Assaggia i pici e scopri uno dei piatti più iconici della cucina toscana, simbolo di semplicità, tradizione e sapore autentico.\u003C\u002Fdiv>",{"@type":1498,"@id":1499,"locale":35,"name":1500,"position":1501},"pici","\u002Fpici",{"@type":1528,"@id":1869,"description":1870,"abstract":1871,"timetable":47,"title":1872,"subtitle":47,"ctaText":1873,"extraInformations":47,"language":1874,"slug":1866,"slugFormatted":1875},"\u002Fapi\u002F.well-known\u002Fgenid\u002Fefbb70d284b53acf6a22","\u003Ch2>The art of preparation and the unique shape\u003C\u002Fh2>\r\n\r\n\u003Cp>The characteristic thick and irregular shape of pici comes from the gesture of “appiciare,” that is, rolling the dough by hand until long strands are formed. A gesture that has remained unchanged over the centuries, passing down the tradition in every movement.\u003C\u002Fp>\r\n\r\n\u003Cp>Widespread especially in the \u003Cstrong>Val d’Orcia\u003C\u002Fstrong>, \u003Cstrong>Val di Chiana\u003C\u002Fstrong>, and the \u003Cstrong>villages\u003C\u002Fstrong> around Siena, pici represent the \u003Cstrong>rural cuisine\u003C\u002Fstrong> that has preserved a strong identity, an authentic connection to the land and the rhythms of the past.\u003C\u002Fp>\r\n\r\n\u003Ch2>An artisanal and iconic dish\u003C\u002Fh2>\r\n\r\n\u003Cp>The \u003Cstrong>artisanal processing\u003C\u002Fstrong> is still a distinctive feature of pici today: many producers use \u003Cstrong>bronze drawing\u003C\u002Fstrong>, which gives them the typical roughness capable of holding sauces.\u003C\u002Fp>\r\n\r\n\u003Cp>Traditional sauces include \u003Cstrong>sugo all’aglione\u003C\u002Fstrong>, crumbs of \u003Cstrong>Tuscan bread\u003C\u002Fstrong>, \u003Cstrong>duck ragù\u003C\u002Fstrong>, \u003Cstrong>cacio e pepe\u003C\u002Fstrong>, and \u003Cstrong>porcini mushrooms\u003C\u002Fstrong>, all linked to local gastronomy and \u003Cstrong>Sienese cuisine\u003C\u002Fstrong>.\u003C\u002Fp>\r\n\r\n\u003Ch2>Recipe and local variations\u003C\u002Fh2>\r\n\r\n\u003Cp>Every family and every trattoria has its own version of the fresh pasta preparation: thicker, thinner, longer, or shorter. The absence of uniformity is considered a sign of \u003Cstrong>authenticity\u003C\u002Fstrong>, an aspect that makes each dish unique and rich in history.\u003C\u002Fp>\r\n\r\n\u003Ch2>From peasant dish to festive dish\u003C\u002Fh2>\r\n\r\n\u003Cp>Pici originated as a poor dish of farmers, but today they are the stars of local festivals and even of festive menus, such as the New Year's Eve dinner. They can be found both handmade and produced by local pasta factories in the historic center and the provinces of Siena and Grosseto. An authentic experience\u003C\u002Fp>\r\n\r\n\u003Cp>Many \u003Cstrong>agriturismi\u003C\u002Fstrong> and \u003Cstrong>cooking schools\u003C\u002Fstrong> offer \u003Cstrong>courses\u003C\u002Fstrong> to learn how to prepare them, providing visitors with an authentic experience related to \u003Cstrong>Tuscan gastronomic tradition\u003C\u002Fstrong>. Their popularity has grown to the point of being considered a \u003Cstrong>culinary heritage\u003C\u002Fstrong> to be protected, so much so that they are often mentioned among the dishes that deserve \u003Cstrong>UNESCO\u003C\u002Fstrong> recognition.\u003C\u002Fp>","\u003Cp>Just one forkful of \u003Cstrong>pici\u003C\u002Fstrong> has the power to tell the story of \u003Cstrong>Siena\u003C\u002Fstrong>. Pici are one of the most iconic dishes of southern \u003Cstrong>Senese\u003C\u002Fstrong>: a rustic \u003Cstrong>fresh pasta\u003C\u002Fstrong> made with flour, water, and a drizzle of oil, symbolizing \u003Cstrong>Tuscan peasant cuisine\u003C\u002Fstrong>. Their origins are ancient and difficult to define: some link them to \u003Cstrong>Etruscan\u003C\u002Fstrong> tradition, while others consider them a \u003Cstrong>medieval dish\u003C\u002Fstrong> born in the countryside as a simple and nutritious food.\u003C\u002Fp>","Pici: the pasta that tells the Tuscan tradition","\u003Cdiv>Taste the pici and discover one of the most iconic dishes of Tuscan cuisine, a symbol of simplicity, tradition, and authentic flavor.\u003C\u002Fdiv>",{"@type":1498,"@id":1507,"locale":15,"name":1508,"position":72},"\u002Fen\u002Fpici",[],[1878,1882],{"@type":1548,"@id":1879,"translations":1880,"position":1501,"imagePath":1881},"\u002Fapi\u002F.well-known\u002Fgenid\u002F7ff55691caba6336fd95",[],"https:\u002F\u002Fd3i8lfewrnejp4.cloudfront.net\u002Fml\u002Fgallery\u002Fpici-all-aglione-ristorante-bagoga-4-6a7611f183cf2900257754.jpg",{"@type":1548,"@id":1883,"translations":1884,"position":1501,"imagePath":1885},"\u002Fapi\u002F.well-known\u002Fgenid\u002Fd40eff0c56d58fa598a9",[],"https:\u002F\u002Fd3i8lfewrnejp4.cloudfront.net\u002Fml\u002Fgallery\u002Fpici-impiattamento-ristorante-bagoga-3-6a7611f164abc970574272.jpg",{"@type":1557,"@id":1887,"hashParam":1888},"\u002Fapi\u002F.well-known\u002Fgenid\u002Fc44850ebbbf43bcba576","e31577e01f883b655d88caf20b00d02d6c128d2e772833f56ca5ad8d417cea3a",[],[],{"@id":1892,"@type":1487,"name":1893,"poiType":1894,"address":47,"latitude":47,"longitude":47,"phone":47,"mobile":47,"email":47,"website":47,"stars":47,"poiTag":1906,"translations":1907,"socials":1925,"gallery":1926,"city":1552,"province":1553,"postalCode":1554,"country":1555,"poiPreview":1931,"position":1560,"layout":1561,"otherPoiType":1934,"logoPath":1563,"poiTagsByCategory":1935},"\u002Fapi\u002Fpois\u002F019e8caa-655d-7b0b-8ef8-bf68b42e558b","Ribollita",{"@id":1490,"@type":1491,"id":1492,"translations":1895,"poiCategory":1900},[1896,1898],{"@type":1495,"@id":1496,"name":30,"backUrl":31,"language":1897,"slug":1502,"slugFormatted":1503},{"@type":1498,"@id":1499,"locale":35,"name":1500,"position":1501},{"@type":1495,"@id":1505,"name":10,"backUrl":11,"language":1899,"slug":11,"slugFormatted":1509},{"@type":1498,"@id":1507,"locale":15,"name":1508,"position":72},{"@id":1511,"@type":1512,"translations":1901},[1902,1904],{"@type":1515,"@id":1516,"name":1517,"language":1903,"slug":1519,"slugFormatted":47},{"@type":1498,"@id":1499,"locale":35,"name":1500,"position":1501},{"@type":1515,"@id":1521,"name":1522,"language":1905,"slug":1524,"slugFormatted":47},{"@type":1498,"@id":1507,"locale":15,"name":1508,"position":72},[],[1908,1917],{"@type":1528,"@id":1909,"description":1910,"abstract":1911,"timetable":47,"title":1912,"subtitle":47,"ctaText":1913,"extraInformations":47,"language":1914,"slug":1915,"slugFormatted":1916},"\u002Fapi\u002F.well-known\u002Fgenid\u002Fea01d5f390c5a3990e6c","\u003Ch2>Una ricetta che racconta la storia\u003C\u002Fh2>\r\n\r\n\u003Cp>La ribollita prende il nome dal fatto che veniva cucinata in abbondanza, per poi essere "ribollita" nei giorni successivi, quando la zuppa si arricchiva dei sapori del giorno prima. I suoi ingredienti principali sono i \u003Cstrong>fagioli cannellini\u003C\u002Fstrong> e il \u003Cstrong>cavolo nero\u003C\u002Fstrong>, che deve essere stato "preso dalla ghiacciata", ossia aver subito una gelata che rende le foglie più morbide e dolci.\u003C\u002Fp>\r\n\r\n\u003Cp>Le origini di questa preparazione sono antiche, e le prime tracce di essa risalgono al 1910, quando fu documentata nel libro L'arte Cucinaria in Italia di \u003Cstrong>Alberto Cougnet\u003C\u002Fstrong>. Ogni zona della \u003Cstrong>Toscana\u003C\u002Fstrong> ha la sua versione, ma la ribollita rimane un piatto che unisce\u003Cstrong> tradizione\u003C\u002Fstrong> e \u003Cstrong>autenticità\u003C\u002Fstrong>, capace di raccontare la storia delle \u003Cstrong>campagne toscane\u003C\u002Fstrong>.\u003C\u002Fp>\r\n\r\n\u003Ch2>Ingredienti e preparazione\u003C\u002Fh2>\r\n\r\n\u003Cp>Per preparare la ribollita, è essenziale partire dai fagioli cannellini, che vanno messi in ammollo per almeno 8 ore prima di essere cotti in abbondante acqua fredda. Una volta cotti, i fagioli vanno scolati, ma non gettate via l'acqua di cottura: vi servirà per frullare parte dei fagioli e aggiungerla alla zuppa nei passaggi successivi.\u003C\u002Fp>\r\n\r\n\u003Cp>Nel frattempo, in una pentola capiente, soffriggete un battuto di \u003Cstrong>cipolla\u003C\u002Fstrong> nell’\u003Cstrong>olio extravergine d’oliva\u003C\u002Fstrong> con un po' di acqua. Quando la cipolla sarà appassita, aggiungete le verdure: \u003Cstrong>carote\u003C\u002Fstrong>, \u003Cstrong>sedano\u003C\u002Fstrong>, \u003Cstrong>bietola\u003C\u002Fstrong>, \u003Cstrong>cavolo verza\u003C\u002Fstrong> e \u003Cstrong>cavolo nero \u003C\u002Fstrong>tagliati a pezzetti. Mescolate bene, facendo insaporire tutto.\u003C\u002Fp>\r\n\r\n\u003Cp>A questo punto, unite i fagioli cotti e metà dei fagioli frullati con un po’ di loro acqua di cottura. Aggiungete anche la \u003Cstrong>passata di pomodoro\u003C\u002Fstrong> e coprite con l'acqua di cottura restante, facendo cuocere il tutto a fuoco lento per almeno 2 ore.\u003C\u002Fp>\r\n\r\n\u003Cp>Quando la zuppa è pronta, tostate delle fette di \u003Cstrong>pane toscano\u003C\u002Fstrong>. La tradizione vuole che si usi pane raffermo, che sia stato lasciato riposare per qualche giorno. Disponete il pane abbrustolito in una zuppiera e versateci sopra la zuppa calda, alternando strati di pane e di zuppa.\u003C\u002Fp>\r\n\r\n\u003Ch2>La ribollita: una zuppa che racconta la cucina toscana\u003C\u002Fh2>\r\n\r\n\u003Cp>Una volta che la ribollita si è raffreddata, è il momento di lasciarla riposare in frigorifero. Il giorno dopo, cuocetela nuovamente e servitela con un filo di olio extravergine d’oliva a crudo. Questo piatto è il simbolo della cucina toscana che non solo riscalda, ma racconta la memoria della terra, della tradizione e della convivialità.\u003C\u002Fp>","\u003Cp>Nel pieno dell'inverno esiste un piatto toscano in grado di riscaldarti il cuore: \u003Cstrong>la ribollita. \u003C\u002Fstrong>Con il suo sapore ricco e avvolgente, la ribollita è una \u003Cstrong>zuppa\u003C\u002Fstrong> che racconta la storia delle \u003Cstrong>campagne toscane\u003C\u002Fstrong>, dove nulla veniva sprecato, nemmeno il pane raffermo. Questa preparazione, che nasce come piatto povero e simbolo della cucina contadina, continua a essere un piatto che nutre e conforta.\u003C\u002Fp>","Ribollita: la tradizione toscana che scalda il cuore","\u003Cdiv>Assapora la ribollita e immergiti nella tradizione gastronomica toscana, un piatto che racconta il sapore dell’inverno e la bellezza della cucina rustica.\u003C\u002Fdiv>",{"@type":1498,"@id":1499,"locale":35,"name":1500,"position":1501},"ribollita","\u002Fribollita",{"@type":1528,"@id":1918,"description":1919,"abstract":1920,"timetable":47,"title":1921,"subtitle":47,"ctaText":1922,"extraInformations":47,"language":1923,"slug":1915,"slugFormatted":1924},"\u002Fapi\u002F.well-known\u002Fgenid\u002F076a890e36edcd97b77f","\u003Ch2>A recipe that tells a story\u003C\u002Fh2>\r\n\r\n\u003Cp>Ribollita gets its name from the fact that it was cooked in abundance, to then be "reboiled" in the following days, when the soup was enriched with the flavors of the previous day. Its main ingredients are \u003Cstrong>cannellini beans\u003C\u002Fstrong> and \u003Cstrong>black cabbage\u003C\u002Fstrong>, which must have been "picked after the frost," meaning it has undergone a frost that makes the leaves softer and sweeter.\u003C\u002Fp>\r\n\r\n\u003Cp>The origins of this preparation are ancient, and the first traces of it date back to 1910, when it was documented in the book L'arte Cucinaria in Italia by \u003Cstrong>Alberto Cougnet\u003C\u002Fstrong>. Each area of \u003Cstrong>Tuscany\u003C\u002Fstrong> has its version, but ribollita remains a dish that unites \u003Cstrong>tradition\u003C\u002Fstrong> and \u003Cstrong>authenticity\u003C\u002Fstrong>, capable of telling the story of the \u003Cstrong>Tuscan countryside\u003C\u002Fstrong>.\u003C\u002Fp>\r\n\r\n\u003Ch2>Ingredients and preparation\u003C\u002Fh2>\r\n\r\n\u003Cp>To prepare ribollita, it is essential to start with the cannellini beans, which should be soaked for at least 8 hours before being cooked in plenty of cold water. Once cooked, the beans should be drained, but do not throw away the cooking water: you will need it to blend some of the beans and add it to the soup in the following steps.\u003C\u002Fp>\r\n\r\n\u003Cp>Meanwhile, in a large pot, sauté a mixture of \u003Cstrong>onion\u003C\u002Fstrong> in \u003Cstrong>extra virgin olive oil\u003C\u002Fstrong> with a bit of water. When the onion is wilted, add the vegetables: \u003Cstrong>carrots\u003C\u002Fstrong>, \u003Cstrong>celery\u003C\u002Fstrong>, \u003Cstrong>chard\u003C\u002Fstrong>, \u003Cstrong>savoy cabbage\u003C\u002Fstrong>, and \u003Cstrong>black cabbage\u003C\u002Fstrong> cut into pieces. Stir well, allowing everything to flavor.\u003C\u002Fp>\r\n\r\n\u003Cp>At this point, add the cooked beans and half of the blended beans with some of their cooking water. Also add the \u003Cstrong>tomato puree\u003C\u002Fstrong> and cover with the remaining cooking water, letting everything simmer for at least 2 hours.\u003C\u002Fp>\r\n\r\n\u003Cp>When the soup is ready, toast slices of \u003Cstrong>Tuscan bread\u003C\u002Fstrong>. Tradition dictates that stale bread, which has been left to rest for a few days, is used. Place the toasted bread in a soup bowl and pour the hot soup over it, alternating layers of bread and soup.\u003C\u002Fp>\r\n\r\n\u003Ch2>Ribollita: a soup that tells the Tuscan cuisine\u003C\u002Fh2>\r\n\r\n\u003Cp>Once ribollita has cooled, it is time to let it rest in the refrigerator. The next day, cook it again and serve it with a drizzle of raw extra virgin olive oil. This dish is the symbol of Tuscan cuisine that not only warms but tells the memory of the land, tradition, and conviviality.\u003C\u002Fp>","\u003Cp>In the depths of winter, there is a Tuscan dish that can warm your heart: \u003Cstrong>ribollita.\u003C\u002Fstrong> With its rich and enveloping flavor, ribollita is a \u003Cstrong>soup\u003C\u002Fstrong> that tells the story of the \u003Cstrong>Tuscan countryside\u003C\u002Fstrong>, 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.\u003C\u002Fp>","Ribollita: the Tuscan tradition that warms the heart","\u003Cdiv>Savor ribollita and immerse yourself in the Tuscan gastronomic tradition, a dish that tells the flavor of winter and the beauty of rustic cuisine.\u003C\u002Fdiv>",{"@type":1498,"@id":1507,"locale":15,"name":1508,"position":72},"\u002Fen\u002Fribollita",[],[1927],{"@type":1548,"@id":1928,"translations":1929,"position":1501,"imagePath":1930},"\u002Fapi\u002F.well-known\u002Fgenid\u002F46883d08c2d266ae8559",[],"https:\u002F\u002Fd3i8lfewrnejp4.cloudfront.net\u002Fml\u002Fgallery\u002Fribollita-6ac4aecec90e7863251615.jpg",{"@type":1557,"@id":1932,"hashParam":1933},"\u002Fapi\u002F.well-known\u002Fgenid\u002Fe3650230a11dfe902cad","99d0a4e75e47e61540e7dfa8c862e6117cf77df82d53b803f639aff62fffa37b",[],[],{"@id":1937,"@type":1487,"name":1938,"poiType":1939,"address":47,"latitude":47,"longitude":47,"phone":47,"mobile":47,"email":47,"website":47,"stars":47,"poiTag":1951,"translations":1952,"socials":1970,"gallery":1971,"city":1552,"province":1553,"postalCode":1554,"country":1555,"poiPreview":1976,"position":1560,"layout":1561,"otherPoiType":1979,"logoPath":1563,"poiTagsByCategory":1980},"\u002Fapi\u002Fpois\u002F019e8cd2-959c-7aae-98e9-6da7ec321042","Ricciarelli",{"@id":1490,"@type":1491,"id":1492,"translations":1940,"poiCategory":1945},[1941,1943],{"@type":1495,"@id":1496,"name":30,"backUrl":31,"language":1942,"slug":1502,"slugFormatted":1503},{"@type":1498,"@id":1499,"locale":35,"name":1500,"position":1501},{"@type":1495,"@id":1505,"name":10,"backUrl":11,"language":1944,"slug":11,"slugFormatted":1509},{"@type":1498,"@id":1507,"locale":15,"name":1508,"position":72},{"@id":1511,"@type":1512,"translations":1946},[1947,1949],{"@type":1515,"@id":1516,"name":1517,"language":1948,"slug":1519,"slugFormatted":47},{"@type":1498,"@id":1499,"locale":35,"name":1500,"position":1501},{"@type":1515,"@id":1521,"name":1522,"language":1950,"slug":1524,"slugFormatted":47},{"@type":1498,"@id":1507,"locale":15,"name":1508,"position":72},[],[1953,1962],{"@type":1528,"@id":1954,"description":1955,"abstract":1956,"timetable":47,"title":1957,"subtitle":47,"ctaText":1958,"extraInformations":47,"language":1959,"slug":1960,"slugFormatted":1961},"\u002Fapi\u002F.well-known\u002Fgenid\u002Fb6bc01649d5f52b5a96f","\u003Ch2>La tradizione si tramanda nelle botteghe del centro storico\u003C\u002Fh2>\r\n\r\n\u003Cp>Camminando tra le botteghe storiche del centro di \u003Cstrong>Siena\u003C\u002Fstrong>, ad un certo punto l'aria cambia. Arriva un profumo di mandorle e arancia, dolce e antico, che rallenta i passi prima ancora che la mente lo registri. È lì, in bella vista dietro la vetrina, accanto a \u003Cstrong>panforte\u003C\u002Fstrong> e \u003Cstrong>cavallucci\u003C\u002Fstrong>: ovale, leggermente schiacciato, con la superficie bianca e screpolata come se stesse trattenendo qualcosa dentro. Il \u003Cstrong>Ricciarello\u003C\u002Fstrong> non si annuncia. Si fa sentire.\u003C\u002Fp>\r\n\r\n\u003Ch2>Una leggenda con la forma di una babuccia\u003C\u002Fh2>\r\n\r\n\u003Ch3>Ricciardetto, le crociate e l'Oriente\u003C\u002Fh3>\r\n\r\n\u003Cp>C'è chi dice che sia stato \u003Cstrong>Ricciardetto della Gherardesca\u003C\u002Fstrong> a portarli in \u003Cstrong>Toscana\u003C\u002Fstrong>, al ritorno dalle crociate, con quella forma arricciata che ricorda le babucce dei sultani arabi. Una leggenda, forse. Ma una leggenda che si adatta perfettamente a un dolce che profuma ancora di spezie e rotte lontane. Le radici dei \u003Cstrong>Ricciarelli\u003C\u002Fstrong> affondano nei marzapanetti medievali del XV secolo, quando \u003Cstrong>Siena\u003C\u002Fstrong> era un crocevia di commerci e le carovane portavano in città mandorle, zucchero e aromi preziosi dall’oriente. Ingredienti costosi, riservati alle famiglie nobili e ai banchetti importanti. Furono gli \u003Cstrong>speziali senesi\u003C\u002Fstrong> a trasformarli in qualcosa che la città non avrebbe più dimenticato.\u003C\u002Fp>\r\n\r\n\u003Ch2>Quello che succede quando si assaggia i ricciarelli\u003C\u002Fh2>\r\n\r\n\u003Ch3>La ricetta che non ha bisogno di spiegazioni\u003C\u002Fh3>\r\n\r\n\u003Cp>La pasta di mandorle a grana grossa, la \u003Cstrong>scorza d'arancia candita\u003C\u002Fstrong>, la \u003Cstrong>vaniglia\u003C\u002Fstrong>: tre elementi che si trovano, si lavorano e si aspettano. La forma ovale e schiacciata viene fuori dalle mani di chi conosce questo dolce da sempre, con la superficie bianca e screpolata che si riconosce a colpo d'occhio in qualsiasi pasticceria senese. Si porta alla bocca e il profumo arriva prima del sapore. Poi arriva il sapore: morbido, avvolgente, con quella nota di arancia che rimane e non chiede permesso. Si capisce perché in passato erano considerati un dolce di lusso. Si capisce perché lo sono ancora.\u003C\u002Fp>\r\n\r\n\u003Ch2>Il riconoscimento ufficiale IGP - Ricciarelli di Siena\u003C\u002Fh2>\r\n\r\n\u003Cp>Nel 2010 arriva la certificazione \u003Cstrong>IGP, Ricciarelli di Siena\u003C\u002Fstrong>, che tutela ingredienti, metodo di lavorazione e area di produzione. Un sigillo che mette nero su bianco quello che i senesi sanno da sempre: questi dolci non si fanno altrove. Non nel senso vero del termine. La forma è la stessa, gli ingredienti pure, ma qualcosa nel risultato cambia. Forse è l'aria. Forse è la storia che ci finisce dentro senza che nessuno lo decida.\u003C\u002Fp>\r\n\r\n\u003Ch2>Quando trovarli e perché portarli a casa\u003C\u002Fh2>\r\n\r\n\u003Cp>Tradizionalmente legati al \u003Cstrong>Natale\u003C\u002Fstrong>, quando le vetrine del centro si riempiono di scatole e profumi, i \u003Cstrong>Ricciarelli di Siena\u003C\u002Fstrong> si trovano oggi tutto l'anno in ogni bottega storica della città. Sono il souvenir che non delude mai: si apre la scatola a casa, arriva quel profumo di mandorle e arancia, e \u003Cstrong>Siena\u003C\u002Fstrong> torna in un secondo. Esatta, precisa, riconoscibile.\u003C\u002Fp>","\u003Cp>Mandorle, scorza d'arancia e una leggenda che viene dall'Oriente. I \u003Cstrong>Ricciarelli di Siena\u003C\u002Fstrong> sono uno dei dolci \u003Cstrong>enogastronomici\u003C\u002Fstrong> \u003Cstrong>da non perdere\u003C\u002Fstrong> in \u003Cstrong>Toscana\u003C\u002Fstrong>. Scopri perché.\u003C\u002Fp>","Ricciarelli di Siena: il dolce che arriva dall'Oriente e non è mai ripartito","\u003Cdiv>Vuoi portarti a casa un pezzo di \u003Cstrong>Siena\u003C\u002Fstrong>? Entra in una bottega storica del centro, prendi una scatola di \u003Cstrong>Ricciarelli\u003C\u002Fstrong> e lascia che quel profumo di mandorle e Oriente faccia il resto.\u003C\u002Fdiv>",{"@type":1498,"@id":1499,"locale":35,"name":1500,"position":1501},"ricciarelli","\u002Fricciarelli",{"@type":1528,"@id":1963,"description":1964,"abstract":1965,"timetable":47,"title":1966,"subtitle":47,"ctaText":1967,"extraInformations":47,"language":1968,"slug":1960,"slugFormatted":1969},"\u002Fapi\u002F.well-known\u002Fgenid\u002Fffc370cdb262eed3b997","\u003Ch2>The tradition is passed down in the shops of the historic center\u003C\u002Fh2>\r\n\r\n\u003Cp>Walking through the historic shops in the center of \u003Cstrong>Siena\u003C\u002Fstrong>, at a certain point the air changes. A sweet and ancient scent of almonds and orange arrives, slowing down your steps before your mind even registers it. It’s there, in plain sight behind the window, next to \u003Cstrong>panforte\u003C\u002Fstrong> and \u003Cstrong>cavallucci\u003C\u002Fstrong>: oval, slightly flattened, with a white and cracked surface as if it were holding something inside. The \u003Cstrong>Ricciarello\u003C\u002Fstrong> does not announce itself. It makes its presence felt.\u003C\u002Fp>\r\n\r\n\u003Ch2>A legend in the shape of a slipper\u003C\u002Fh2>\r\n\r\n\u003Ch3>Ricciardetto, the Crusades, and the East\u003C\u002Fh3>\r\n\r\n\u003Cp>Some say it was \u003Cstrong>Ricciardetto della Gherardesca\u003C\u002Fstrong> who brought them to \u003Cstrong>Tuscany\u003C\u002Fstrong>, upon returning from the Crusades, with that curled shape reminiscent of the slippers of Arab sultans. A legend, perhaps. But a legend that perfectly fits a sweet that still smells of spices and distant routes. The roots of \u003Cstrong>Ricciarelli\u003C\u002Fstrong> sink into the medieval marzipan of the 15th century, when \u003Cstrong>Siena\u003C\u002Fstrong> was a crossroads of trade and caravans brought almonds, sugar, and precious aromas from the East to the city. Expensive ingredients, reserved for noble families and important banquets. It was the \u003Cstrong>Sienese apothecaries\u003C\u002Fstrong> who transformed them into something the city would never forget.\u003C\u002Fp>\r\n\r\n\u003Ch2>What happens when you taste ricciarelli\u003C\u002Fh2>\r\n\r\n\u003Ch3>The recipe that needs no explanation\u003C\u002Fh3>\r\n\r\n\u003Cp>The coarse almond paste, the \u003Cstrong>candied orange peel\u003C\u002Fstrong>, the \u003Cstrong>vanilla\u003C\u002Fstrong>: three elements that are found, worked, and awaited. The oval and flattened shape emerges from the hands of those who have always known this sweet, with the white and cracked surface that can be recognized at a glance in any Sienese pastry shop. It is brought to the mouth and the scent arrives before the taste. Then the taste arrives: soft, enveloping, with that note of orange that lingers and does not ask for permission. You understand why in the past they were considered a luxury sweet. You understand why they still are.\u003C\u002Fp>\r\n\r\n\u003Ch2>The official IGP recognition - Ricciarelli di Siena\u003C\u002Fh2>\r\n\r\n\u003Cp>In 2010, the certification \u003Cstrong>IGP, Ricciarelli di Siena\u003C\u002Fstrong> was granted, which protects ingredients, processing methods, and production area. A seal that puts in black and white what the Sienese have always known: these sweets are not made elsewhere. Not in the true sense of the term. The shape is the same, the ingredients too, but something in the result changes. Perhaps it’s the air. Perhaps it’s the history that ends up inside without anyone deciding it.\u003C\u002Fp>\r\n\r\n\u003Ch2>When to find them and why to take them home\u003C\u002Fh2>\r\n\r\n\u003Cp>Traditionally linked to \u003Cstrong>Christmas\u003C\u002Fstrong>, when the shop windows in the center fill with boxes and scents, \u003Cstrong>Ricciarelli di Siena\u003C\u002Fstrong> can now be found year-round in every historic shop in the city. They are the souvenir that never disappoints: you open the box at home, that scent of almonds and orange arrives, and \u003Cstrong>Siena\u003C\u002Fstrong> comes back in an instant. Exact, precise, recognizable.\u003C\u002Fp>","\u003Cp>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.\u003C\u002Fp>","Ricciarelli di Siena: the sweet that comes from the East and never left","\u003Cdiv>Do you want to take a piece of \u003Cstrong>Siena\u003C\u002Fstrong> home with you? Enter a historic shop in the center, grab a box of \u003Cstrong>Ricciarelli\u003C\u002Fstrong>, and let that scent of almonds and the East do the rest.\u003C\u002Fdiv>",{"@type":1498,"@id":1507,"locale":15,"name":1508,"position":72},"\u002Fen\u002Fricciarelli",[],[1972],{"@type":1548,"@id":1973,"translations":1974,"position":1501,"imagePath":1975},"\u002Fapi\u002F.well-known\u002Fgenid\u002Fcc4885cf7a46ea43fb7b",[],"https:\u002F\u002Fd3i8lfewrnejp4.cloudfront.net\u002Fml\u002Fgallery\u002Fricciarelli-foto-nell-antica-drogheria-manganelli-4-6a7612b6de024779975542.jpg",{"@type":1557,"@id":1977,"hashParam":1978},"\u002Fapi\u002F.well-known\u002Fgenid\u002Fd2f94a56d42b9639e860","94bded938525f2b692bede3d2a024e22ccad52d708850b85daa571111647659d",[],[],{"@id":1982,"@type":1487,"name":1983,"poiType":1984,"address":47,"latitude":47,"longitude":47,"phone":47,"mobile":47,"email":47,"website":47,"stars":47,"poiTag":1996,"translations":1997,"socials":2015,"gallery":2016,"city":1552,"province":1553,"postalCode":1554,"country":1555,"poiPreview":2021,"position":1560,"layout":1561,"otherPoiType":2024,"logoPath":1563,"poiTagsByCategory":2025},"\u002Fapi\u002Fpois\u002F019e8cc9-31ba-7b28-bec8-d41835327112","Tagliata",{"@id":1490,"@type":1491,"id":1492,"translations":1985,"poiCategory":1990},[1986,1988],{"@type":1495,"@id":1496,"name":30,"backUrl":31,"language":1987,"slug":1502,"slugFormatted":1503},{"@type":1498,"@id":1499,"locale":35,"name":1500,"position":1501},{"@type":1495,"@id":1505,"name":10,"backUrl":11,"language":1989,"slug":11,"slugFormatted":1509},{"@type":1498,"@id":1507,"locale":15,"name":1508,"position":72},{"@id":1511,"@type":1512,"translations":1991},[1992,1994],{"@type":1515,"@id":1516,"name":1517,"language":1993,"slug":1519,"slugFormatted":47},{"@type":1498,"@id":1499,"locale":35,"name":1500,"position":1501},{"@type":1515,"@id":1521,"name":1522,"language":1995,"slug":1524,"slugFormatted":47},{"@type":1498,"@id":1507,"locale":15,"name":1508,"position":72},[],[1998,2007],{"@type":1528,"@id":1999,"description":2000,"abstract":2001,"timetable":47,"title":2002,"subtitle":47,"ctaText":2003,"extraInformations":47,"language":2004,"slug":2005,"slugFormatted":2006},"\u002Fapi\u002F.well-known\u002Fgenid\u002F56a59a2a03b75a38ec81","\u003Ch2>Una brace, una razza, una storia antica\u003C\u002Fh2>\r\n\r\n\u003Cp>Nelle osterie e negli agriturismi della campagna senese, c'è un momento della serata in cui l'aria cambia. Arriva un profumo di brace, di carne che sfrigola sulla piastra rovente, e si capisce subito cosa sta per arrivare in tavola. La \u003Cstrong>Tagliata\u003C\u002Fstrong> nel senese non è solo un piatto: è il risultato di secoli di tradizione agricola, incarnata nella \u003Cstrong>Chianina\u003C\u002Fstrong>, razza bovina antichissima allevata da secoli nella \u003Cstrong>Val di Chiana\u003C\u002Fstrong> e considerata uno dei simboli del territorio. Una razza che conosce queste terre da sempre, e che nel piatto lo dimostra.\u003C\u002Fp>\r\n\r\n\u003Ch2>La Chianina: la razza che fa la differenza\u003C\u002Fh2>\r\n\r\n\u003Ch3>Fibra lunga, tenerezza naturale, sapore inconfondibile\u003C\u002Fh3>\r\n\r\n\u003Cp>La \u003Cstrong>Chianina\u003C\u002Fstrong> non è solo una razza bovina. È un carattere. La fibra lunga, la tenerezza naturale e il sapore delicato la rendono perfetta per la tagliata, dove la carne deve rimanere rosata e succosa, quasi viva nel piatto. La vicinanza con le aree di allevamento, come \u003Cstrong>Sinalunga\u003C\u002Fstrong> e la \u003Cstrong>Val di Chiana senese\u003C\u002Fstrong>, rende questo piatto particolarmente autentico: molte aziende agricole della zona allevano ancora la razza secondo metodi tradizionali.\u003C\u002Fp>\r\n\r\n\u003Ch3>La cottura: semplicità che richiede precisione\u003C\u002Fh3>\r\n\r\n\u003Cp>La brace deve essere rovente, il tempo di cottura calibrato al secondo. La \u003Cstrong>Tagliata\u003C\u002Fstrong> viene servita già affettata, con condimenti semplici che non vogliono coprire nulla: \u003Cstrong>olio extravergine delle colline senesi\u003C\u002Fstrong>, sale grosso, rosmarino, rucola e scaglie di \u003Cstrong>pecorino delle Crete Senesi\u003C\u002Fstrong>. Ingredienti che valorizzano la materia prima senza sovrastarla.\u003C\u002Fp>\r\n\r\n\u003Ch2>Varianti e abbinamenti della Tagliata a tavola\u003C\u002Fh2>\r\n\r\n\u003Ch3>Tartufo, funghi porcini e vini del territorio\u003C\u002Fh3>\r\n\r\n\u003Cp>Nei ristoranti del centro storico di \u003Cstrong>Siena\u003C\u002Fstrong> e negli agriturismi della campagna circostante, la \u003Cstrong>Tagliata\u003C\u002Fstrong> si trasforma. C'è quella con il \u003Cstrong>tartufo delle Crete Senesi\u003C\u002Fstrong>, che aggiunge un profumo che si sente già da lontano. Quella con i \u003Cstrong>funghi porcini del Monte Amiata\u003C\u002Fstrong>, che porta in tavola il bosco. E quella con la riduzione di \u003Cstrong>Chianti\u003C\u002Fstrong>, che chiude il cerchio tra la carne e il vino di questa terra. Poi c'è la \u003Cstrong>Tagliata di Cinta Senese\u003C\u002Fstrong>, preparata con il suino nero autoctono: più saporita, più aromatica, un'altra eccellenza \u003Cstrong>enogastronomica\u003C\u002Fstrong> del territorio senese.\u003C\u002Fp>\r\n\r\n\u003Ch3>Il vino giusto per chiudere il cerchio\u003C\u002Fh3>\r\n\r\n\u003Cp>La \u003Cstrong>Tagliata\u003C\u002Fstrong> è il piatto ideale per incontrare i grandi vini rossi del territorio. Un \u003Cstrong>Chianti Classico\u003C\u002Fstrong> che accompagna senza coprire. Un \u003Cstrong>Brunello di Montalcino\u003C\u002Fstrong> che si prende la scena insieme alla carne. Un \u003Cstrong>Nobile di Montepulciano\u003C\u002Fstrong> che chiude la serata come si chiude un buon libro. Abbinamenti che non nascono per caso: nascono da un territorio che ha imparato a mettere tutto insieme, dalla vigna alla tavola.\u003C\u002Fp>","\u003Cp>Brace, Chianina e vini del territorio. La \u003Cstrong>Tagliata\u003C\u002Fstrong> è uno dei piatti \u003Cstrong>enogastronomici\u003C\u002Fstrong> \u003Cstrong>da non perdere\u003C\u002Fstrong> nella tradizione di \u003Cstrong>Siena\u003C\u002Fstrong>. Scopri perché.\u003C\u002Fp>","Tagliata di Chianina: quando la carne racconta il territorio senese","\u003Cdiv>Vuoi scoprire davvero i sapori autentici di \u003Cstrong>Siena\u003C\u002Fstrong>? Siediti in un agriturismo della campagna senese, ordina la \u003Cstrong>Tagliata di Chianina\u003C\u002Fstrong> e lascia che sia la brace a raccontare il resto.\u003C\u002Fdiv>",{"@type":1498,"@id":1499,"locale":35,"name":1500,"position":1501},"tagliata","\u002Ftagliata",{"@type":1528,"@id":2008,"description":2009,"abstract":2010,"timetable":47,"title":2011,"subtitle":47,"ctaText":2012,"extraInformations":47,"language":2013,"slug":2005,"slugFormatted":2014},"\u002Fapi\u002F.well-known\u002Fgenid\u002F3f3566ccc064fac4d90b","\u003Ch2>A grill, a breed, an ancient story\u003C\u002Fh2>\r\n\r\n\u003Cp>In the taverns and farmhouses of the Sienese countryside, there is a moment in the evening when the air changes. A scent of grilling meat, sizzling on the hot plate, fills the air, and you immediately understand what is about to arrive at the table. The \u003Cstrong>Tagliata\u003C\u002Fstrong> in Siena is not just a dish: it is the result of centuries of agricultural tradition, embodied in the \u003Cstrong>Chianina\u003C\u002Fstrong>, an ancient breed of cattle raised for centuries in the \u003Cstrong>Val di Chiana\u003C\u002Fstrong> and considered one of the symbols of the territory. A breed that has always known these lands, and that proves it on the plate.\u003C\u002Fp>\r\n\r\n\u003Ch2>The Chianina: the breed that makes the difference\u003C\u002Fh2>\r\n\r\n\u003Ch3>Long fiber, natural tenderness, unmistakable flavor\u003C\u002Fh3>\r\n\r\n\u003Cp>The \u003Cstrong>Chianina\u003C\u002Fstrong> is not just a breed of cattle. It is a character. The long fiber, natural tenderness, and delicate flavor make it perfect for the tagliata, where the meat must remain pink and juicy, almost alive on the plate. The proximity to breeding areas, such as \u003Cstrong>Sinalunga\u003C\u002Fstrong> and the \u003Cstrong>Sienese Val di Chiana\u003C\u002Fstrong>, makes this dish particularly authentic: many farms in the area still raise the breed using traditional methods.\u003C\u002Fp>\r\n\r\n\u003Ch3>Cooking: simplicity that requires precision\u003C\u002Fh3>\r\n\r\n\u003Cp>The grill must be scorching, and the cooking time calibrated to the second. The \u003Cstrong>Tagliata\u003C\u002Fstrong> is served already sliced, with simple seasonings that do not want to cover anything: \u003Cstrong>extra virgin olive oil from the Sienese hills\u003C\u002Fstrong>, coarse salt, rosemary, arugula, and shavings of \u003Cstrong>pecorino from the Crete Senesi\u003C\u002Fstrong>. Ingredients that enhance the raw material without overshadowing it.\u003C\u002Fp>\r\n\r\n\u003Ch2>Variations and pairings of Tagliata at the table\u003C\u002Fh2>\r\n\r\n\u003Ch3>Truffle, porcini mushrooms, and local wines\u003C\u002Fh3>\r\n\r\n\u003Cp>In the restaurants of the historic center of \u003Cstrong>Siena\u003C\u002Fstrong> and in the farmhouses of the surrounding countryside, the \u003Cstrong>Tagliata\u003C\u002Fstrong> transforms. There is one with \u003Cstrong>truffle from the Crete Senesi\u003C\u002Fstrong>, which adds a fragrance that can be sensed from afar. One with \u003Cstrong>porcini mushrooms from Monte Amiata\u003C\u002Fstrong>, bringing the forest to the table. And one with a \u003Cstrong>Chianti reduction\u003C\u002Fstrong>, which closes the circle between the meat and the wine of this land. Then there is the \u003Cstrong>Tagliata di Cinta Senese\u003C\u002Fstrong>, prepared with the native black pig: more flavorful, more aromatic, another \u003Cstrong>gastronomic\u003C\u002Fstrong> excellence of the Sienese territory.\u003C\u002Fp>\r\n\r\n\u003Ch3>The right wine to close the circle\u003C\u002Fh3>\r\n\r\n\u003Cp>The \u003Cstrong>Tagliata\u003C\u002Fstrong> is the ideal dish to meet the great red wines of the territory. A \u003Cstrong>Chianti Classico\u003C\u002Fstrong> that accompanies without overshadowing. A \u003Cstrong>Brunello di Montalcino\u003C\u002Fstrong> that takes center stage alongside the meat. A \u003Cstrong>Nobile di Montepulciano\u003C\u002Fstrong> that closes the evening like finishing a good book. Pairings that do not happen by chance: they arise from a territory that has learned to put everything together, from the vineyard to the table.\u003C\u002Fp>","\u003Cp>Grilled meat, Chianina beef, and local wines. Tagliata is one of Siena's must-try food and wine dishes. Find out why.\u003C\u002Fp>","Chianina Steak: when meat tells the story of the Sienese territory","\u003Cdiv>Do you really want to discover the authentic flavors of \u003Cstrong>Siena\u003C\u002Fstrong>? Sit down in a farmhouse in the Sienese countryside, order the \u003Cstrong>Chianina Steak\u003C\u002Fstrong>, and let the grill tell the rest.\u003C\u002Fdiv>",{"@type":1498,"@id":1507,"locale":15,"name":1508,"position":72},"\u002Fen\u002Ftagliata",[],[2017],{"@type":1548,"@id":2018,"translations":2019,"position":1501,"imagePath":2020},"\u002Fapi\u002F.well-known\u002Fgenid\u002F2595d179f6359debfd1a",[],"https:\u002F\u002Fd3i8lfewrnejp4.cloudfront.net\u002Fml\u002Fgallery\u002Ftagliata-ai-porcini-6ac4af74d8558938083919.jpg",{"@type":1557,"@id":2022,"hashParam":2023},"\u002Fapi\u002F.well-known\u002Fgenid\u002F1e08025a439bb7cdef3f","903d22cfcba9521df019a126209ccbd8709543b7a9db8ca8faa2a7793ea6aa8f",[],[],{"@id":2027,"@type":1487,"name":2028,"poiType":2029,"address":47,"latitude":47,"longitude":47,"phone":47,"mobile":47,"email":47,"website":47,"stars":47,"poiTag":2041,"translations":2042,"socials":2059,"gallery":2060,"city":1552,"province":1553,"postalCode":1554,"country":1555,"poiPreview":2069,"position":1560,"layout":1606,"otherPoiType":2072,"logoPath":1563,"poiTagsByCategory":2073},"\u002Fapi\u002Fpois\u002F019e8cc6-cec6-7371-ad86-5adf8cb770e5","Trippa alla senese",{"@id":1490,"@type":1491,"id":1492,"translations":2030,"poiCategory":2035},[2031,2033],{"@type":1495,"@id":1496,"name":30,"backUrl":31,"language":2032,"slug":1502,"slugFormatted":1503},{"@type":1498,"@id":1499,"locale":35,"name":1500,"position":1501},{"@type":1495,"@id":1505,"name":10,"backUrl":11,"language":2034,"slug":11,"slugFormatted":1509},{"@type":1498,"@id":1507,"locale":15,"name":1508,"position":72},{"@id":1511,"@type":1512,"translations":2036},[2037,2039],{"@type":1515,"@id":1516,"name":1517,"language":2038,"slug":1519,"slugFormatted":47},{"@type":1498,"@id":1499,"locale":35,"name":1500,"position":1501},{"@type":1515,"@id":1521,"name":1522,"language":2040,"slug":1524,"slugFormatted":47},{"@type":1498,"@id":1507,"locale":15,"name":1508,"position":72},[],[2043,2052],{"@type":1528,"@id":2044,"description":2045,"abstract":2046,"timetable":47,"title":2047,"subtitle":47,"ctaText":2048,"extraInformations":47,"language":2049,"slug":2050,"slugFormatted":2051},"\u002Fapi\u002F.well-known\u002Fgenid\u002F5a8790979f65ec72427f","\u003Ch2>La storia di un piatto che racconta il territorio\u003C\u002Fh2>\r\n\r\n\u003Cp>Un piatto che racconta la vita delle \u003Cstrong>campagne senesi\u003C\u002Fstrong>, dove ingredienti semplici e genuini venivano trasformati in piatti ricchi di gusto e tradizione. \u003Cstrong>La trippa alla senese\u003C\u002Fstrong> è tradizionalmente preparata tutto l’anno nelle \u003Cstrong>osterie\u003C\u002Fstrong>. Nelle \u003Cstrong>cucine di contrada\u003C\u002Fstrong>, invece, soprattutto durante le festività o nei giorni precedenti al \u003Cstrong>Palio di Siena\u003C\u002Fstrong>, quando la città si prepara a vivere uno dei suoi eventi più attesi.\u003C\u002Fp>\r\n\r\n\u003Ch2>Un piatto che ogni famiglia interpreta a modo suo\u003C\u002Fh2>\r\n\r\n\u003Cp>Ogni famiglia ha la sua versione della \u003Cstrong>trippa alla senese\u003C\u002Fstrong>, ma la presenza della \u003Cstrong>salsiccia\u003C\u002Fstrong> è considerata un segno distintivo. Rispetto alla \u003Cstrong>trippa fiorentina\u003C\u002Fstrong>, che è più semplice e senza carne aggiunta, la \u003Cstrong>versione senese\u003C\u002Fstrong> si distingue per il suo sapore ricco e deciso, che nasce dalla combinazione di ingredienti freschi e cotti lentamente.\u003C\u002Fp>\r\n\r\n\u003Ch2>Il piatto delle osterie e dei giorni di mercato\u003C\u002Fh2>\r\n\r\n\u003Cp>In passato, la trippa veniva preparata durante i giorni di mercato, quando le parti meno pregiate del bovino erano più accessibili. Oggi, le osterie storiche di \u003Cstrong>Siena \u003C\u002Fstrong>continuano a proporre la trippa alla senese come piatto del giorno, mantenendo viva una tradizione secolare. È un piatto che permette di assaporare una Siena autentica, lontana dai percorsi turistici più battuti.\u003C\u002Fp>\r\n\r\n\u003Ch2>Un piatto che si accompagna alla tradizione\u003C\u002Fh2>\r\n\r\n\u003Cp>La \u003Cstrong>trippa alla senese \u003C\u002Fstrong>è perfetta da gustare con \u003Cstrong>pane toscano \u003C\u002Fstrong>sciapo e un buon \u003Cstrong>vino rosso locale\u003C\u002Fstrong>, come un \u003Cstrong>Chianti dei Colli Senesi\u003C\u002Fstrong>. Questo piatto è un ponte tra la cultura contadina e quella cittadina, un piatto che parla di convivialità, \u003Cstrong>tradizione\u003C\u002Fstrong> e appartenenza alle \u003Cstrong>contrade senesi\u003C\u002Fstrong>.\u003C\u002Fp>","\u003Cp>Immagina di sederti in una storica \u003Cstrong>osteria \u003C\u002Fstrong>di \u003Cstrong>Siena\u003C\u002Fstrong>, dove il profumo della \u003Cstrong>trippa alla senese\u003C\u002Fstrong> appena cucinata ti avvolge e ti trasporta in un viaggio nel tempo: tra tradizioni antiche, contrade e storie che si intrecciano da secoli.\u003Cbr \u002F>\r\nLa trippa, con il suo sapore ricco e autentico, è il cuore pulsante della cucina senese, un piatto che racconta la vera essenza della città.\u003Cbr \u002F>\r\nE’ un piatto rustico e saporito, nato come ricetta popolare a base di \u003Cstrong>trippa bovina\u003C\u002Fstrong> cotta, soffritto e \u003Cstrong>salsiccia \u003C\u002Fstrong>fresca sbriciolata, un ingrediente che la rende unica rispetto alle altre varianti toscane. La cottura lenta nel pomodoro, unita alla cremosità del \u003Cstrong>pecorino delle Crete Senesi\u003C\u002Fstrong>, che dona una cremosità irresistibile.\u003C\u002Fp>","Trippa alla senese: un piatto che racconta la tradizione","\u003Cdiv>Assapora la trippa alla senese e immergiti nella tradizione gastronomica di Siena, scoprendo il sapore autentico e originale di un piatto unico che racconta la storia e la cultura della città.\u003C\u002Fdiv>",{"@type":1498,"@id":1499,"locale":35,"name":1500,"position":1501},"trippa-alla-senese","\u002Ftrippa-alla-senese",{"@type":1528,"@id":2053,"description":2054,"abstract":47,"timetable":47,"title":2055,"subtitle":47,"ctaText":2056,"extraInformations":47,"language":2057,"slug":2050,"slugFormatted":2058},"\u002Fapi\u002F.well-known\u002Fgenid\u002Faaab8cac8ca4ef59233c","\u003Ch2>The story of a dish that tells the territory\u003C\u002Fh2>\r\n\r\n\u003Cp>A dish that narrates the life of the \u003Cstrong>Sienese countryside\u003C\u002Fstrong>, where simple and genuine ingredients were transformed into dishes rich in flavor and tradition. \u003Cstrong>Sienese tripe\u003C\u002Fstrong> is traditionally prepared all year round in \u003Cstrong>osterie\u003C\u002Fstrong>. In the \u003Cstrong>contrada kitchens\u003C\u002Fstrong>, however, especially during holidays or in the days leading up to the \u003Cstrong>Palio di Siena\u003C\u002Fstrong>, when the city prepares to experience one of its most awaited events.\u003C\u002Fp>\r\n\r\n\u003Ch2>A dish that every family interprets in its own way\u003C\u002Fh2>\r\n\r\n\u003Cp>Every family has its own version of \u003Cstrong>Sienese tripe\u003C\u002Fstrong>, but the presence of \u003Cstrong>sausage\u003C\u002Fstrong> is considered a distinctive sign. Compared to \u003Cstrong>Florentine tripe\u003C\u002Fstrong>, which is simpler and without added meat, the \u003Cstrong>Sienese version\u003C\u002Fstrong> stands out for its rich and decisive flavor, born from the combination of fresh ingredients and slow cooking.\u003C\u002Fp>\r\n\r\n\u003Ch2>The dish of the osterie and market days\u003C\u002Fh2>\r\n\r\n\u003Cp>In the past, tripe was prepared during market days, when the less prized parts of the cattle were more accessible. Today, the historic osterie of \u003Cstrong>Siena\u003C\u002Fstrong> continue to offer Sienese tripe as the dish of the day, keeping a centuries-old tradition alive. It is a dish that allows you to savor an authentic Siena, away from the most beaten tourist paths.\u003C\u002Fp>\r\n\r\n\u003Ch2>A dish that accompanies tradition\u003C\u002Fh2>\r\n\r\n\u003Cp>\u003Cstrong>Sienese tripe\u003C\u002Fstrong> is perfect to enjoy with \u003Cstrong>Tuscan unsalted bread\u003C\u002Fstrong> and a good \u003Cstrong>local red wine\u003C\u002Fstrong>, such as a \u003Cstrong>Chianti from the Sienese Hills\u003C\u002Fstrong>. This dish is a bridge between peasant culture and urban culture, a dish that speaks of conviviality, \u003Cstrong>tradition\u003C\u002Fstrong>, and belonging to the \u003Cstrong>Sienese contrade\u003C\u002Fstrong>.\u003C\u002Fp>","Sienese tripe: a dish that tells the story of tradition","\u003Cdiv>Savor Sienese tripe and immerse yourself in the gastronomic tradition of Siena, discovering the authentic and original flavor of a unique dish that tells the story and culture of the city.\u003C\u002Fdiv>",{"@type":1498,"@id":1507,"locale":15,"name":1508,"position":72},"\u002Fen\u002Ftrippa-alla-senese",[],[2061,2065],{"@type":1548,"@id":2062,"translations":2063,"position":1501,"imagePath":2064},"\u002Fapi\u002F.well-known\u002Fgenid\u002F206ae097d32c2fcaf2a8",[],"https:\u002F\u002Fd3i8lfewrnejp4.cloudfront.net\u002Fml\u002Fgallery\u002Ftrippa-alla-senese-2854-6abe8aef7f677441767328.jpg",{"@type":1548,"@id":2066,"translations":2067,"position":1501,"imagePath":2068},"\u002Fapi\u002F.well-known\u002Fgenid\u002F66fc7f419c1b9ffdaf15",[],"https:\u002F\u002Fd3i8lfewrnejp4.cloudfront.net\u002Fml\u002Fgallery\u002Ftrippa-alla-senese-2859-6abe8aef9935c456863163.jpg",{"@type":1557,"@id":2070,"hashParam":2071},"\u002Fapi\u002F.well-known\u002Fgenid\u002Fecc494698381b90981a4","8e1c71f453ceeb20329993fb7f16e329e6ccb1fc91cf53291910155c5119e462",[],[],{"@id":2075,"@type":2076,"first":2075,"last":2077,"next":2077},"\u002Fapi\u002Fpois?itemsPerPage=12&poiType.translations.name%5B%5D=Wine%20and%20gastronomy&page=1","PartialCollectionView","\u002Fapi\u002Fpois?itemsPerPage=12&poiType.translations.name%5B%5D=Wine%20and%20gastronomy&page=2",{"@type":2079,"template":2080,"variableRepresentation":2081,"mapping":2082},"IriTemplate","\u002Fapi\u002Fpois{?poiType.poiCategory,poiType.poiCategory[],poiType,poiType[],poiTag,poiTag[],poiTag.tagCategory,poiTag.tagCategory[],name,translations.slug,translations.slug[],translations.slugFormatted,translations.slugFormatted[],poiType.poiCategory.translations.slug,poiType.poiCategory.translations.slug[],stars,stars[],poiType.translations.name,poiType.translations.name[],poiType.translations.slug,poiType.translations.slug[],poiPreview.hashParam,poiPreview.hashParam[],orderByPosition,orderByName}","BasicRepresentation",[2083,2086,2088,2090,2092,2094,2096,2098,2100,2102,2104,2106,2108,2110,2112,2114,2116,2118,2120,2122,2124,2126,2128,2130,2133],{"@type":2084,"variable":2085,"property":2085,"required":16},"IriTemplateMapping","poiType.poiCategory",{"@type":2084,"variable":2087,"property":2085,"required":16},"poiType.poiCategory[]",{"@type":2084,"variable":2089,"property":2089,"required":16},"poiType",{"@type":2084,"variable":2091,"property":2089,"required":16},"poiType[]",{"@type":2084,"variable":2093,"property":2093,"required":16},"poiTag",{"@type":2084,"variable":2095,"property":2093,"required":16},"poiTag[]",{"@type":2084,"variable":2097,"property":2097,"required":16},"poiTag.tagCategory",{"@type":2084,"variable":2099,"property":2097,"required":16},"poiTag.tagCategory[]",{"@type":2084,"variable":2101,"property":2101,"required":16},"name",{"@type":2084,"variable":2103,"property":2103,"required":16},"translations.slug",{"@type":2084,"variable":2105,"property":2103,"required":16},"translations.slug[]",{"@type":2084,"variable":2107,"property":2107,"required":16},"translations.slugFormatted",{"@type":2084,"variable":2109,"property":2107,"required":16},"translations.slugFormatted[]",{"@type":2084,"variable":2111,"property":2111,"required":16},"poiType.poiCategory.translations.slug",{"@type":2084,"variable":2113,"property":2111,"required":16},"poiType.poiCategory.translations.slug[]",{"@type":2084,"variable":2115,"property":2115,"required":16},"stars",{"@type":2084,"variable":2117,"property":2115,"required":16},"stars[]",{"@type":2084,"variable":2119,"property":2119,"required":16},"poiType.translations.name",{"@type":2084,"variable":2121,"property":2119,"required":16},"poiType.translations.name[]",{"@type":2084,"variable":2123,"property":2123,"required":16},"poiType.translations.slug",{"@type":2084,"variable":2125,"property":2123,"required":16},"poiType.translations.slug[]",{"@type":2084,"variable":2127,"property":2127,"required":16},"poiPreview.hashParam",{"@type":2084,"variable":2129,"property":2127,"required":16},"poiPreview.hashParam[]",{"@type":2084,"variable":2131,"property":2132},"orderByPosition","position",{"@type":2084,"variable":2134,"property":2101},"orderByName"]