Typical food of Siena

There are flavors that cannot be invented. They are inherited. The Sienese salami are the result of centuries of patience, landscape, and peasant knowledge, which is the best synonym for quality: hills, oak forests, clean air, and hands that know the right times. Every slice tells a story — a farm, a season, a tradition that no industrial production could ever replicate.

Peposo is one of the most intense dishes of the Tuscan tradition: meat, red wine, and pepper tell the story of an ancient, convivial, and profoundly authentic Siena.

Rosso di Montalcino is a Tuscan DOC wine of great character, produced exclusively from Sangiovese Grosso grapes in the Montalcino area. Fresh, fragrant, and versatile, it is much more than just Brunello's "little brother." Discover its history and secrets.

A giant, gentle bulb, a sauce that smells of the Tuscan countryside. Garlic sauce is one of the must-try food and wine dishes in the Val di Chiana.

Hanging grapes, sealed barrels, and years of waiting. Vinsanto is one of the must-try food and wine products in the Siena hills. Find out why.

Discover Brunello di Montalcino, one of Italy's most prestigious wines. A wine tourism journey through Tuscan history, tradition, and culture in the splendid Val d'Orcia.

Have you ever tasted a dish capable of telling, in a single bite, the most authentic part of Tuscan cuisine?

Black crostini are one of the most recognizable symbols of Tuscan antipasto and, in Siena and the Crete Senesi, they have always been an essential presence on the table. Born as a poor dish from the countryside, they tell of a cuisine where nothing from the chicken was wasted and where even the livers, considered a lesser part, found a place in a recipe rich in character. Even today, black crostini are a direct bridge to conviviality, gastronomic memory, and the deepest taste of tradition.

Olive trees, Sienese hills, and an oil that smells of October. Siena's extra virgin olive oil is one of Tuscany's must-try food and wine products. Find out why.

There are cheeses that have existed before nations. The Pecorino Toscano DOP is one of these: its origins date back to the Etruscan and Roman world, at a time when the Tuscan hills were already dotted with flocks and cheese-making techniques were passed down as precious knowledge. Pliny the Elder, in his Naturalis Historia, already mentioned a Tuscan cheese made from sheep's milk that was extraordinarily similar to what we find on our cheese boards today. Two thousand years of continuity in a form of cheese. Few things in the kitchen can boast as much.

There are riches that do not show on the surface, the truffle is one of these: a hidden treasure that grows in the silence of the earth and accompanies the gastronomic history of the Siena Lands.