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Siena","xy47fkqa20vga4f0kemo2m7o","2026-04-13T10:12:08.658Z","2026-10-21T12:56:22.238Z","2026-10-21T12:56:22.651Z",{"id":1499,"documentId":1494,"name":1493,"slug":1500,"createdAt":1501,"updatedAt":1502,"publishedAt":1503,"locale":15,"show_prefooter":16,"url_alias":1504},2362,"palio","2026-04-13T10:12:08.640Z","2026-10-21T12:56:22.179Z","2026-10-21T12:56:22.485Z",[1505],{"id":630,"documentId":1506,"url_path":1507,"generated":22,"contenttype":23,"createdAt":1508,"updatedAt":1509,"publishedAt":1510,"locale":15},"jskdgf1elb46by1weoz07fg7","\u002Fpalio","2026-10-21T12:56:11.188Z","2026-10-21T12:56:22.255Z","2026-10-21T12:56:22.254Z",{},{"@context":1513,"@id":1514,"@type":1515,"totalItems":1516,"member":1517,"view":2571,"search":2574},"\u002Fapi\u002Fcontexts\u002FPoi","\u002Fapi\u002Fpois","Collection",22,[1518,1598,1642,1693,1742,1787,1830,1875,1924,1969,2014,2059,2107,2152,2197,2242,2287,2336,2382,2432,2477,2522],{"@id":1519,"@type":1520,"name":1521,"poiType":1522,"address":47,"latitude":47,"longitude":47,"phone":47,"mobile":47,"email":47,"website":47,"stars":47,"poiTag":1558,"translations":1559,"socials":1578,"gallery":1579,"city":1585,"province":1586,"postalCode":1587,"country":1588,"poiPreview":1589,"position":1593,"layout":1594,"otherPoiType":1595,"logoPath":1596,"poiTagsByCategory":1597},"\u002Fapi\u002Fpois\u002F019e8e18-ac38-7ebb-81f5-3c3589ab063d","Poi","Cantucci",{"@id":1523,"@type":1524,"id":1525,"translations":1526,"poiCategory":1543},"\u002Fapi\u002Fpoi_types\u002F019e17c8-5bb9-70ca-a3f5-3e621124a628","PoiType","019e17c8-5bb9-70ca-a3f5-3e621124a628",[1527,1537],{"@type":1528,"@id":1529,"name":10,"backUrl":11,"language":1530,"slug":1535,"slugFormatted":1536},"PoiTypeTranslation","\u002Fapi\u002F.well-known\u002Fgenid\u002Fe78f1e8d0bad9f48fe18",{"@type":1531,"@id":1532,"locale":15,"name":1533,"position":1534},"Language","\u002Fapi\u002Flanguages\u002F589430f6-7852-4483-9332-559ff8bf0f9b","Italiano",0,"prodotti-enogastronomici","\u002Fpunti-di-interesse\u002Fprodotti-enogastronomici",{"@type":1528,"@id":1538,"name":30,"backUrl":31,"language":1539,"slug":31,"slugFormatted":1542},"\u002Fapi\u002F.well-known\u002Fgenid\u002Fc00e05617320910232f2",{"@type":1531,"@id":1540,"locale":35,"name":1541,"position":72},"\u002Fapi\u002Flanguages\u002Fd6a7b38b-6c89-4588-93ad-3c42a26cdfa9","English","\u002Fen\u002Fpoints-of-interest\u002Fwine-and-gastronomy",{"@id":1544,"@type":1545,"translations":1546},"\u002Fapi\u002Fpoi_categories\u002F019d2a98-ec70-7162-b85a-1dce5ee6f45e","PoiCategory",[1547,1553],{"@type":1548,"@id":1549,"name":1550,"language":1551,"slug":1552,"slugFormatted":47},"PoiCategoryTranslation","\u002Fapi\u002F.well-known\u002Fgenid\u002Ffa1eeaff42fbd14b2134","Punti di interesse",{"@type":1531,"@id":1532,"locale":15,"name":1533,"position":1534},"punti-di-interesse",{"@type":1548,"@id":1554,"name":1555,"language":1556,"slug":1557,"slugFormatted":47},"\u002Fapi\u002F.well-known\u002Fgenid\u002F83503689dfe008163d8c","Points of Interest",{"@type":1531,"@id":1540,"locale":35,"name":1541,"position":72},"points-of-interest",[],[1560,1570],{"@type":1561,"@id":1562,"description":1563,"abstract":1564,"timetable":47,"title":1565,"subtitle":47,"ctaText":1566,"extraInformations":47,"language":1567,"slug":1568,"slugFormatted":1569},"PoiTranslation","\u002Fapi\u002F.well-known\u002Fgenid\u002F1f61a85144ab040c76ae","\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":1531,"@id":1532,"locale":15,"name":1533,"position":1534},"cantucci","\u002Fcantucci",{"@type":1561,"@id":1571,"description":1572,"abstract":1573,"timetable":47,"title":1574,"subtitle":47,"ctaText":1575,"extraInformations":47,"language":1576,"slug":1568,"slugFormatted":1577},"\u002Fapi\u002F.well-known\u002Fgenid\u002F115b067a441dfcb70e8a","\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":1531,"@id":1540,"locale":35,"name":1541,"position":72},"\u002Fen\u002Fcantucci",[],[1580],{"@type":1581,"@id":1582,"translations":1583,"position":1534,"imagePath":1584},"Gallery","\u002Fapi\u002F.well-known\u002Fgenid\u002Fb4ca1270c56c844de610",[],"https:\u002F\u002Fd3i8lfewrnejp4.cloudfront.net\u002Fml\u002Fgallery\u002Fcantucci-6a76131a95329531943394.jpg","Siena","SI","53100","Italia",{"@type":1590,"@id":1591,"hashParam":1592},"PoiPreview","\u002Fapi\u002F.well-known\u002Fgenid\u002F97bfdc8b6fd1b6711155","8464ad41653ea90cb326e67aa8e43781bf0f2ba8fe105921ccd28e807fa14c6f",80,"CONVERSION",[],"https:\u002F\u002Fd3i8lfewrnejp4.cloudfront.net\u002Fml\u002Fpoi\u002F",[],{"@id":1599,"@type":1520,"name":1600,"poiType":1601,"address":47,"latitude":47,"longitude":47,"phone":47,"mobile":47,"email":47,"website":47,"stars":47,"poiTag":1613,"translations":1614,"socials":1630,"gallery":1631,"city":1585,"province":1586,"postalCode":1587,"country":1588,"poiPreview":1636,"position":1593,"layout":1639,"otherPoiType":1640,"logoPath":1596,"poiTagsByCategory":1641},"\u002Fapi\u002Fpois\u002F019e8e68-3ec5-7989-b6f6-4502747e91eb","Cavallucci",{"@id":1523,"@type":1524,"id":1525,"translations":1602,"poiCategory":1607},[1603,1605],{"@type":1528,"@id":1529,"name":10,"backUrl":11,"language":1604,"slug":1535,"slugFormatted":1536},{"@type":1531,"@id":1532,"locale":15,"name":1533,"position":1534},{"@type":1528,"@id":1538,"name":30,"backUrl":31,"language":1606,"slug":31,"slugFormatted":1542},{"@type":1531,"@id":1540,"locale":35,"name":1541,"position":72},{"@id":1544,"@type":1545,"translations":1608},[1609,1611],{"@type":1548,"@id":1549,"name":1550,"language":1610,"slug":1552,"slugFormatted":47},{"@type":1531,"@id":1532,"locale":15,"name":1533,"position":1534},{"@type":1548,"@id":1554,"name":1555,"language":1612,"slug":1557,"slugFormatted":47},{"@type":1531,"@id":1540,"locale":35,"name":1541,"position":72},[],[1615,1623],{"@type":1561,"@id":1616,"description":1617,"abstract":1618,"timetable":47,"title":1619,"subtitle":47,"ctaText":47,"extraInformations":47,"language":1620,"slug":1621,"slugFormatted":1622},"\u002Fapi\u002F.well-known\u002Fgenid\u002F76f3613e547fec8a30da","\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":1531,"@id":1532,"locale":15,"name":1533,"position":1534},"cavallucci","\u002Fcavallucci",{"@type":1561,"@id":1624,"description":1625,"abstract":1626,"timetable":47,"title":1627,"subtitle":47,"ctaText":47,"extraInformations":47,"language":1628,"slug":1621,"slugFormatted":1629},"\u002Fapi\u002F.well-known\u002Fgenid\u002Ffb6daddc9c798b2bb1c2","\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":1531,"@id":1540,"locale":35,"name":1541,"position":72},"\u002Fen\u002Fcavallucci",[],[1632],{"@type":1581,"@id":1633,"translations":1634,"position":1534,"imagePath":1635},"\u002Fapi\u002F.well-known\u002Fgenid\u002Fa8b8324e9dd71771d1a3",[],"https:\u002F\u002Fd3i8lfewrnejp4.cloudfront.net\u002Fml\u002Fgallery\u002Fcavallucci-6a8c13cce5136909627722.jpg",{"@type":1590,"@id":1637,"hashParam":1638},"\u002Fapi\u002F.well-known\u002Fgenid\u002F5c4b9fa24d93ede7224d","3ea686be5957b91c73d59fa2a3db0158d15dc8984d01c7c8ef2c39e9d48df918","BASIC_1",[],[],{"@id":1643,"@type":1520,"name":1644,"poiType":1645,"address":47,"latitude":47,"longitude":47,"phone":47,"mobile":47,"email":47,"website":47,"stars":47,"poiTag":1657,"translations":1658,"socials":1674,"gallery":1675,"city":1585,"province":1586,"postalCode":1587,"country":1588,"poiPreview":1688,"position":1593,"layout":1639,"otherPoiType":1691,"logoPath":1596,"poiTagsByCategory":1692},"\u002Fapi\u002Fpois\u002F019e8cb0-cef1-734b-8022-94544d9bdcfb","Chianina",{"@id":1523,"@type":1524,"id":1525,"translations":1646,"poiCategory":1651},[1647,1649],{"@type":1528,"@id":1529,"name":10,"backUrl":11,"language":1648,"slug":1535,"slugFormatted":1536},{"@type":1531,"@id":1532,"locale":15,"name":1533,"position":1534},{"@type":1528,"@id":1538,"name":30,"backUrl":31,"language":1650,"slug":31,"slugFormatted":1542},{"@type":1531,"@id":1540,"locale":35,"name":1541,"position":72},{"@id":1544,"@type":1545,"translations":1652},[1653,1655],{"@type":1548,"@id":1549,"name":1550,"language":1654,"slug":1552,"slugFormatted":47},{"@type":1531,"@id":1532,"locale":15,"name":1533,"position":1534},{"@type":1548,"@id":1554,"name":1555,"language":1656,"slug":1557,"slugFormatted":47},{"@type":1531,"@id":1540,"locale":35,"name":1541,"position":72},[],[1659,1667],{"@type":1561,"@id":1660,"description":1661,"abstract":1662,"timetable":47,"title":1663,"subtitle":47,"ctaText":47,"extraInformations":47,"language":1664,"slug":1665,"slugFormatted":1666},"\u002Fapi\u002F.well-known\u002Fgenid\u002F2395d23f9bcbc9562743","\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":1531,"@id":1532,"locale":15,"name":1533,"position":1534},"chianina","\u002Fchianina",{"@type":1561,"@id":1668,"description":1669,"abstract":1670,"timetable":47,"title":1671,"subtitle":47,"ctaText":47,"extraInformations":47,"language":1672,"slug":1665,"slugFormatted":1673},"\u002Fapi\u002F.well-known\u002Fgenid\u002F5deec4fafcba1279fa05","\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":1531,"@id":1540,"locale":35,"name":1541,"position":72},"\u002Fen\u002Fchianina",[],[1676,1680,1684],{"@type":1581,"@id":1677,"translations":1678,"position":1534,"imagePath":1679},"\u002Fapi\u002F.well-known\u002Fgenid\u002F3c7a75faeed435ff91ad",[],"https:\u002F\u002Fd3i8lfewrnejp4.cloudfront.net\u002Fml\u002Fgallery\u002Fbistecca-chianina-2869-6abe8a79c47e6093725599.jpg",{"@type":1581,"@id":1681,"translations":1682,"position":1534,"imagePath":1683},"\u002Fapi\u002F.well-known\u002Fgenid\u002Fa7640f8774654d001048",[],"https:\u002F\u002Fd3i8lfewrnejp4.cloudfront.net\u002Fml\u002Fgallery\u002Fbistecca-chianina-2867-6abe8a79de665228835108.jpg",{"@type":1581,"@id":1685,"translations":1686,"position":1534,"imagePath":1687},"\u002Fapi\u002F.well-known\u002Fgenid\u002Fb0f05650a60ebb7d4a23",[],"https:\u002F\u002Fd3i8lfewrnejp4.cloudfront.net\u002Fml\u002Fgallery\u002Fbistecca-chianina-2863-6abe8a79ef04f461809396.jpg",{"@type":1590,"@id":1689,"hashParam":1690},"\u002Fapi\u002F.well-known\u002Fgenid\u002F0dbcd3d8277eb911af8d","98573f8b3954951b8ad0271698a4d51d1e62e450843a81cc8095f8c1bf162f8e",[],[],{"@id":1694,"@type":1520,"name":1695,"poiType":1696,"address":47,"latitude":47,"longitude":47,"phone":47,"mobile":47,"email":47,"website":47,"stars":47,"poiTag":1708,"translations":1709,"socials":1727,"gallery":1728,"city":1585,"province":1586,"postalCode":1587,"country":1588,"poiPreview":1737,"position":1593,"layout":1639,"otherPoiType":1740,"logoPath":1596,"poiTagsByCategory":1741},"\u002Fapi\u002Fpois\u002F019e8cc0-c440-7d79-9a7c-3c9427feee6e","Cinta Senese",{"@id":1523,"@type":1524,"id":1525,"translations":1697,"poiCategory":1702},[1698,1700],{"@type":1528,"@id":1529,"name":10,"backUrl":11,"language":1699,"slug":1535,"slugFormatted":1536},{"@type":1531,"@id":1532,"locale":15,"name":1533,"position":1534},{"@type":1528,"@id":1538,"name":30,"backUrl":31,"language":1701,"slug":31,"slugFormatted":1542},{"@type":1531,"@id":1540,"locale":35,"name":1541,"position":72},{"@id":1544,"@type":1545,"translations":1703},[1704,1706],{"@type":1548,"@id":1549,"name":1550,"language":1705,"slug":1552,"slugFormatted":47},{"@type":1531,"@id":1532,"locale":15,"name":1533,"position":1534},{"@type":1548,"@id":1554,"name":1555,"language":1707,"slug":1557,"slugFormatted":47},{"@type":1531,"@id":1540,"locale":35,"name":1541,"position":72},[],[1710,1719],{"@type":1561,"@id":1711,"description":1712,"abstract":1713,"timetable":47,"title":1714,"subtitle":47,"ctaText":1715,"extraInformations":47,"language":1716,"slug":1717,"slugFormatted":1718},"\u002Fapi\u002F.well-known\u002Fgenid\u002F7e4cbfc3e9d86dc75e1f","\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":1531,"@id":1532,"locale":15,"name":1533,"position":1534},"cinta-senese","\u002Fcinta-senese",{"@type":1561,"@id":1720,"description":1721,"abstract":1722,"timetable":47,"title":1723,"subtitle":47,"ctaText":1724,"extraInformations":47,"language":1725,"slug":1717,"slugFormatted":1726},"\u002Fapi\u002F.well-known\u002Fgenid\u002F5b6acc1ada50c4d83338","\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":1531,"@id":1540,"locale":35,"name":1541,"position":72},"\u002Fen\u002Fcinta-senese",[],[1729,1733],{"@type":1581,"@id":1730,"translations":1731,"position":1534,"imagePath":1732},"\u002Fapi\u002F.well-known\u002Fgenid\u002F3d578b1d12b823933311",[],"https:\u002F\u002Fd3i8lfewrnejp4.cloudfront.net\u002Fml\u002Fgallery\u002Fpici-di-cinta-senese-2841-6ac8ade129cfe226042292.jpg",{"@type":1581,"@id":1734,"translations":1735,"position":1534,"imagePath":1736},"\u002Fapi\u002F.well-known\u002Fgenid\u002F624d5be453bcdb6b4ef7",[],"https:\u002F\u002Fd3i8lfewrnejp4.cloudfront.net\u002Fml\u002Fgallery\u002Fpici-di-cinta-senese-2834-6ac8ade10d9d7586529125.jpg",{"@type":1590,"@id":1738,"hashParam":1739},"\u002Fapi\u002F.well-known\u002Fgenid\u002F71d7ebe1ea2255ca9c8a","7aa431229db7f94c508698a5cbc9a3f67d0620c5b3d1d205473546e1db92fd9d",[],[],{"@id":1743,"@type":1520,"name":1744,"poiType":1745,"address":47,"latitude":47,"longitude":47,"phone":47,"mobile":47,"email":47,"website":47,"stars":47,"poiTag":1757,"translations":1758,"socials":1776,"gallery":1777,"city":1585,"province":1586,"postalCode":1587,"country":1588,"poiPreview":1782,"position":1593,"layout":1594,"otherPoiType":1785,"logoPath":1596,"poiTagsByCategory":1786},"\u002Fapi\u002Fpois\u002F019ead16-9d63-742d-8a1a-576ee6203eb0","Ossobuco alla Senese",{"@id":1523,"@type":1524,"id":1525,"translations":1746,"poiCategory":1751},[1747,1749],{"@type":1528,"@id":1529,"name":10,"backUrl":11,"language":1748,"slug":1535,"slugFormatted":1536},{"@type":1531,"@id":1532,"locale":15,"name":1533,"position":1534},{"@type":1528,"@id":1538,"name":30,"backUrl":31,"language":1750,"slug":31,"slugFormatted":1542},{"@type":1531,"@id":1540,"locale":35,"name":1541,"position":72},{"@id":1544,"@type":1545,"translations":1752},[1753,1755],{"@type":1548,"@id":1549,"name":1550,"language":1754,"slug":1552,"slugFormatted":47},{"@type":1531,"@id":1532,"locale":15,"name":1533,"position":1534},{"@type":1548,"@id":1554,"name":1555,"language":1756,"slug":1557,"slugFormatted":47},{"@type":1531,"@id":1540,"locale":35,"name":1541,"position":72},[],[1759,1768],{"@type":1561,"@id":1760,"description":1761,"abstract":1762,"timetable":47,"title":1763,"subtitle":47,"ctaText":1764,"extraInformations":47,"language":1765,"slug":1766,"slugFormatted":1767},"\u002Fapi\u002F.well-known\u002Fgenid\u002Fcd6c7a53eacc20d13db3","\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":1531,"@id":1532,"locale":15,"name":1533,"position":1534},"ossobuco-alla-senese","\u002Fossobuco-alla-senese",{"@type":1561,"@id":1769,"description":1770,"abstract":1771,"timetable":47,"title":1772,"subtitle":47,"ctaText":1773,"extraInformations":47,"language":1774,"slug":1766,"slugFormatted":1775},"\u002Fapi\u002F.well-known\u002Fgenid\u002F730c5fe9b665f4293eb3","\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":1531,"@id":1540,"locale":35,"name":1541,"position":72},"\u002Fen\u002Fossobuco-alla-senese",[],[1778],{"@type":1581,"@id":1779,"translations":1780,"position":1534,"imagePath":1781},"\u002Fapi\u002F.well-known\u002Fgenid\u002F2b4c0756f43b1b5aed8d",[],"https:\u002F\u002Fd3i8lfewrnejp4.cloudfront.net\u002Fml\u002Fgallery\u002Fossobuco-ristorante-bagoga-6a8c1b7fc1a0c568182090.jpg",{"@type":1590,"@id":1783,"hashParam":1784},"\u002Fapi\u002F.well-known\u002Fgenid\u002F0b673c2bad8869428bd1","ee2d971331df77b826e02d37bfb443d4ac0c857610adc695431cc42e3b7b0cb6",[],[],{"@id":1788,"@type":1520,"name":1789,"poiType":1790,"address":47,"latitude":47,"longitude":47,"phone":47,"mobile":47,"email":47,"website":47,"stars":47,"poiTag":1802,"translations":1803,"socials":1819,"gallery":1820,"city":1585,"province":1586,"postalCode":1587,"country":1588,"poiPreview":1825,"position":1593,"layout":1594,"otherPoiType":1828,"logoPath":1596,"poiTagsByCategory":1829},"\u002Fapi\u002Fpois\u002F019fa2fd-a2a2-7fbc-9292-ba587233510d","Pan co' Santi",{"@id":1523,"@type":1524,"id":1525,"translations":1791,"poiCategory":1796},[1792,1794],{"@type":1528,"@id":1529,"name":10,"backUrl":11,"language":1793,"slug":1535,"slugFormatted":1536},{"@type":1531,"@id":1532,"locale":15,"name":1533,"position":1534},{"@type":1528,"@id":1538,"name":30,"backUrl":31,"language":1795,"slug":31,"slugFormatted":1542},{"@type":1531,"@id":1540,"locale":35,"name":1541,"position":72},{"@id":1544,"@type":1545,"translations":1797},[1798,1800],{"@type":1548,"@id":1549,"name":1550,"language":1799,"slug":1552,"slugFormatted":47},{"@type":1531,"@id":1532,"locale":15,"name":1533,"position":1534},{"@type":1548,"@id":1554,"name":1555,"language":1801,"slug":1557,"slugFormatted":47},{"@type":1531,"@id":1540,"locale":35,"name":1541,"position":72},[],[1804,1812],{"@type":1561,"@id":1805,"description":1806,"abstract":47,"timetable":47,"title":1807,"subtitle":47,"ctaText":1808,"extraInformations":47,"language":1809,"slug":1810,"slugFormatted":1811},"\u002Fapi\u002F.well-known\u002Fgenid\u002Ff8887171e17c19400086","\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":1531,"@id":1532,"locale":15,"name":1533,"position":1534},"pan-co-santi","\u002Fpan-co-santi",{"@type":1561,"@id":1813,"description":1814,"abstract":47,"timetable":47,"title":1815,"subtitle":47,"ctaText":1816,"extraInformations":47,"language":1817,"slug":1810,"slugFormatted":1818},"\u002Fapi\u002F.well-known\u002Fgenid\u002Fbe535d0a2a71c4725611","\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":1531,"@id":1540,"locale":35,"name":1541,"position":72},"\u002Fen\u002Fpan-co-santi",[],[1821],{"@type":1581,"@id":1822,"translations":1823,"position":1534,"imagePath":1824},"\u002Fapi\u002F.well-known\u002Fgenid\u002F803fb21658452e7ca299",[],"https:\u002F\u002Fd3i8lfewrnejp4.cloudfront.net\u002Fml\u002Fgallery\u002Fpan-coi-santi-6a76061cb8695136343277.jpg",{"@type":1590,"@id":1826,"hashParam":1827},"\u002Fapi\u002F.well-known\u002Fgenid\u002Fdeb56fc48b721466fb93","dfa1b576c804789cc7477ef45dadb5c72e946a9b625bb2c743df6902ddee00e1",[],[],{"@id":1831,"@type":1520,"name":1832,"poiType":1833,"address":47,"latitude":47,"longitude":47,"phone":47,"mobile":47,"email":47,"website":47,"stars":47,"poiTag":1845,"translations":1846,"socials":1864,"gallery":1865,"city":1585,"province":1586,"postalCode":1587,"country":1588,"poiPreview":1870,"position":1593,"layout":1639,"otherPoiType":1873,"logoPath":1596,"poiTagsByCategory":1874},"\u002Fapi\u002Fpois\u002F019e8e1a-98b1-7ece-91ab-31e658bb18ae","Panforte Margherita",{"@id":1523,"@type":1524,"id":1525,"translations":1834,"poiCategory":1839},[1835,1837],{"@type":1528,"@id":1529,"name":10,"backUrl":11,"language":1836,"slug":1535,"slugFormatted":1536},{"@type":1531,"@id":1532,"locale":15,"name":1533,"position":1534},{"@type":1528,"@id":1538,"name":30,"backUrl":31,"language":1838,"slug":31,"slugFormatted":1542},{"@type":1531,"@id":1540,"locale":35,"name":1541,"position":72},{"@id":1544,"@type":1545,"translations":1840},[1841,1843],{"@type":1548,"@id":1549,"name":1550,"language":1842,"slug":1552,"slugFormatted":47},{"@type":1531,"@id":1532,"locale":15,"name":1533,"position":1534},{"@type":1548,"@id":1554,"name":1555,"language":1844,"slug":1557,"slugFormatted":47},{"@type":1531,"@id":1540,"locale":35,"name":1541,"position":72},[],[1847,1856],{"@type":1561,"@id":1848,"description":1849,"abstract":1850,"timetable":47,"title":1851,"subtitle":47,"ctaText":1852,"extraInformations":47,"language":1853,"slug":1854,"slugFormatted":1855},"\u002Fapi\u002F.well-known\u002Fgenid\u002Fe4d7f50d5fbec113b608","\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":1531,"@id":1532,"locale":15,"name":1533,"position":1534},"panforte-margherita","\u002Fpanforte-margherita",{"@type":1561,"@id":1857,"description":1858,"abstract":1859,"timetable":47,"title":1860,"subtitle":47,"ctaText":1861,"extraInformations":47,"language":1862,"slug":1854,"slugFormatted":1863},"\u002Fapi\u002F.well-known\u002Fgenid\u002F3aec33082ce428027e3c","\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":1531,"@id":1540,"locale":35,"name":1541,"position":72},"\u002Fen\u002Fpanforte-margherita",[],[1866],{"@type":1581,"@id":1867,"translations":1868,"position":1534,"imagePath":1869},"\u002Fapi\u002F.well-known\u002Fgenid\u002F4336f83dadd7547d44a9",[],"https:\u002F\u002Fd3i8lfewrnejp4.cloudfront.net\u002Fml\u002Fgallery\u002Fpanforte-antica-drogheria-manganelli-1-6a76138ba5954521063951.jpg",{"@type":1590,"@id":1871,"hashParam":1872},"\u002Fapi\u002F.well-known\u002Fgenid\u002F483e2c1c4acc01fe1547","ab9bcf1700b67e259431fba47d1522eca34c5a44265cc63a994226e9005e0138",[],[],{"@id":1876,"@type":1520,"name":1877,"poiType":1878,"address":47,"latitude":47,"longitude":47,"phone":47,"mobile":47,"email":47,"website":47,"stars":47,"poiTag":1890,"translations":1891,"socials":1909,"gallery":1910,"city":1585,"province":1586,"postalCode":1587,"country":1588,"poiPreview":1919,"position":1593,"layout":1594,"otherPoiType":1922,"logoPath":1596,"poiTagsByCategory":1923},"\u002Fapi\u002Fpois\u002F019e8ca6-a4ec-7a99-bb1c-e78de442a44c","Pici",{"@id":1523,"@type":1524,"id":1525,"translations":1879,"poiCategory":1884},[1880,1882],{"@type":1528,"@id":1529,"name":10,"backUrl":11,"language":1881,"slug":1535,"slugFormatted":1536},{"@type":1531,"@id":1532,"locale":15,"name":1533,"position":1534},{"@type":1528,"@id":1538,"name":30,"backUrl":31,"language":1883,"slug":31,"slugFormatted":1542},{"@type":1531,"@id":1540,"locale":35,"name":1541,"position":72},{"@id":1544,"@type":1545,"translations":1885},[1886,1888],{"@type":1548,"@id":1549,"name":1550,"language":1887,"slug":1552,"slugFormatted":47},{"@type":1531,"@id":1532,"locale":15,"name":1533,"position":1534},{"@type":1548,"@id":1554,"name":1555,"language":1889,"slug":1557,"slugFormatted":47},{"@type":1531,"@id":1540,"locale":35,"name":1541,"position":72},[],[1892,1901],{"@type":1561,"@id":1893,"description":1894,"abstract":1895,"timetable":47,"title":1896,"subtitle":47,"ctaText":1897,"extraInformations":47,"language":1898,"slug":1899,"slugFormatted":1900},"\u002Fapi\u002F.well-known\u002Fgenid\u002F4bfc046986834b50f4be","\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":1531,"@id":1532,"locale":15,"name":1533,"position":1534},"pici","\u002Fpici",{"@type":1561,"@id":1902,"description":1903,"abstract":1904,"timetable":47,"title":1905,"subtitle":47,"ctaText":1906,"extraInformations":47,"language":1907,"slug":1899,"slugFormatted":1908},"\u002Fapi\u002F.well-known\u002Fgenid\u002F7518abdc35745ab2d52e","\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":1531,"@id":1540,"locale":35,"name":1541,"position":72},"\u002Fen\u002Fpici",[],[1911,1915],{"@type":1581,"@id":1912,"translations":1913,"position":1534,"imagePath":1914},"\u002Fapi\u002F.well-known\u002Fgenid\u002F9113d5f846adac45c884",[],"https:\u002F\u002Fd3i8lfewrnejp4.cloudfront.net\u002Fml\u002Fgallery\u002Fpici-all-aglione-ristorante-bagoga-4-6a7611f183cf2900257754.jpg",{"@type":1581,"@id":1916,"translations":1917,"position":1534,"imagePath":1918},"\u002Fapi\u002F.well-known\u002Fgenid\u002F2b507213fc6effb1cf31",[],"https:\u002F\u002Fd3i8lfewrnejp4.cloudfront.net\u002Fml\u002Fgallery\u002Fpici-impiattamento-ristorante-bagoga-3-6a7611f164abc970574272.jpg",{"@type":1590,"@id":1920,"hashParam":1921},"\u002Fapi\u002F.well-known\u002Fgenid\u002F45c70b4efff9d5152388","e31577e01f883b655d88caf20b00d02d6c128d2e772833f56ca5ad8d417cea3a",[],[],{"@id":1925,"@type":1520,"name":1926,"poiType":1927,"address":47,"latitude":47,"longitude":47,"phone":47,"mobile":47,"email":47,"website":47,"stars":47,"poiTag":1939,"translations":1940,"socials":1958,"gallery":1959,"city":1585,"province":1586,"postalCode":1587,"country":1588,"poiPreview":1964,"position":1593,"layout":1594,"otherPoiType":1967,"logoPath":1596,"poiTagsByCategory":1968},"\u002Fapi\u002Fpois\u002F019e8caa-655d-7b0b-8ef8-bf68b42e558b","Ribollita",{"@id":1523,"@type":1524,"id":1525,"translations":1928,"poiCategory":1933},[1929,1931],{"@type":1528,"@id":1529,"name":10,"backUrl":11,"language":1930,"slug":1535,"slugFormatted":1536},{"@type":1531,"@id":1532,"locale":15,"name":1533,"position":1534},{"@type":1528,"@id":1538,"name":30,"backUrl":31,"language":1932,"slug":31,"slugFormatted":1542},{"@type":1531,"@id":1540,"locale":35,"name":1541,"position":72},{"@id":1544,"@type":1545,"translations":1934},[1935,1937],{"@type":1548,"@id":1549,"name":1550,"language":1936,"slug":1552,"slugFormatted":47},{"@type":1531,"@id":1532,"locale":15,"name":1533,"position":1534},{"@type":1548,"@id":1554,"name":1555,"language":1938,"slug":1557,"slugFormatted":47},{"@type":1531,"@id":1540,"locale":35,"name":1541,"position":72},[],[1941,1950],{"@type":1561,"@id":1942,"description":1943,"abstract":1944,"timetable":47,"title":1945,"subtitle":47,"ctaText":1946,"extraInformations":47,"language":1947,"slug":1948,"slugFormatted":1949},"\u002Fapi\u002F.well-known\u002Fgenid\u002F5276cb1425f325e775f7","\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":1531,"@id":1532,"locale":15,"name":1533,"position":1534},"ribollita","\u002Fribollita",{"@type":1561,"@id":1951,"description":1952,"abstract":1953,"timetable":47,"title":1954,"subtitle":47,"ctaText":1955,"extraInformations":47,"language":1956,"slug":1948,"slugFormatted":1957},"\u002Fapi\u002F.well-known\u002Fgenid\u002F7e34a3cfa83d3d255a26","\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":1531,"@id":1540,"locale":35,"name":1541,"position":72},"\u002Fen\u002Fribollita",[],[1960],{"@type":1581,"@id":1961,"translations":1962,"position":1534,"imagePath":1963},"\u002Fapi\u002F.well-known\u002Fgenid\u002F9c0111676227c6a49697",[],"https:\u002F\u002Fd3i8lfewrnejp4.cloudfront.net\u002Fml\u002Fgallery\u002Fribollita-6ac4aecec90e7863251615.jpg",{"@type":1590,"@id":1965,"hashParam":1966},"\u002Fapi\u002F.well-known\u002Fgenid\u002F32bc10cf7c6e882033ac","99d0a4e75e47e61540e7dfa8c862e6117cf77df82d53b803f639aff62fffa37b",[],[],{"@id":1970,"@type":1520,"name":1971,"poiType":1972,"address":47,"latitude":47,"longitude":47,"phone":47,"mobile":47,"email":47,"website":47,"stars":47,"poiTag":1984,"translations":1985,"socials":2003,"gallery":2004,"city":1585,"province":1586,"postalCode":1587,"country":1588,"poiPreview":2009,"position":1593,"layout":1594,"otherPoiType":2012,"logoPath":1596,"poiTagsByCategory":2013},"\u002Fapi\u002Fpois\u002F019e8cd2-959c-7aae-98e9-6da7ec321042","Ricciarelli",{"@id":1523,"@type":1524,"id":1525,"translations":1973,"poiCategory":1978},[1974,1976],{"@type":1528,"@id":1529,"name":10,"backUrl":11,"language":1975,"slug":1535,"slugFormatted":1536},{"@type":1531,"@id":1532,"locale":15,"name":1533,"position":1534},{"@type":1528,"@id":1538,"name":30,"backUrl":31,"language":1977,"slug":31,"slugFormatted":1542},{"@type":1531,"@id":1540,"locale":35,"name":1541,"position":72},{"@id":1544,"@type":1545,"translations":1979},[1980,1982],{"@type":1548,"@id":1549,"name":1550,"language":1981,"slug":1552,"slugFormatted":47},{"@type":1531,"@id":1532,"locale":15,"name":1533,"position":1534},{"@type":1548,"@id":1554,"name":1555,"language":1983,"slug":1557,"slugFormatted":47},{"@type":1531,"@id":1540,"locale":35,"name":1541,"position":72},[],[1986,1995],{"@type":1561,"@id":1987,"description":1988,"abstract":1989,"timetable":47,"title":1990,"subtitle":47,"ctaText":1991,"extraInformations":47,"language":1992,"slug":1993,"slugFormatted":1994},"\u002Fapi\u002F.well-known\u002Fgenid\u002F8294b8ce8d0ed6a86a92","\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":1531,"@id":1532,"locale":15,"name":1533,"position":1534},"ricciarelli","\u002Fricciarelli",{"@type":1561,"@id":1996,"description":1997,"abstract":1998,"timetable":47,"title":1999,"subtitle":47,"ctaText":2000,"extraInformations":47,"language":2001,"slug":1993,"slugFormatted":2002},"\u002Fapi\u002F.well-known\u002Fgenid\u002Fd3386f3289fb092a4c9a","\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":1531,"@id":1540,"locale":35,"name":1541,"position":72},"\u002Fen\u002Fricciarelli",[],[2005],{"@type":1581,"@id":2006,"translations":2007,"position":1534,"imagePath":2008},"\u002Fapi\u002F.well-known\u002Fgenid\u002F204fe951cee21eb46b8a",[],"https:\u002F\u002Fd3i8lfewrnejp4.cloudfront.net\u002Fml\u002Fgallery\u002Fricciarelli-foto-nell-antica-drogheria-manganelli-4-6a7612b6de024779975542.jpg",{"@type":1590,"@id":2010,"hashParam":2011},"\u002Fapi\u002F.well-known\u002Fgenid\u002Ff0fbccfc2e4ebdd23edf","94bded938525f2b692bede3d2a024e22ccad52d708850b85daa571111647659d",[],[],{"@id":2015,"@type":1520,"name":2016,"poiType":2017,"address":47,"latitude":47,"longitude":47,"phone":47,"mobile":47,"email":47,"website":47,"stars":47,"poiTag":2029,"translations":2030,"socials":2048,"gallery":2049,"city":1585,"province":1586,"postalCode":1587,"country":1588,"poiPreview":2054,"position":1593,"layout":1594,"otherPoiType":2057,"logoPath":1596,"poiTagsByCategory":2058},"\u002Fapi\u002Fpois\u002F019e8cc9-31ba-7b28-bec8-d41835327112","Tagliata",{"@id":1523,"@type":1524,"id":1525,"translations":2018,"poiCategory":2023},[2019,2021],{"@type":1528,"@id":1529,"name":10,"backUrl":11,"language":2020,"slug":1535,"slugFormatted":1536},{"@type":1531,"@id":1532,"locale":15,"name":1533,"position":1534},{"@type":1528,"@id":1538,"name":30,"backUrl":31,"language":2022,"slug":31,"slugFormatted":1542},{"@type":1531,"@id":1540,"locale":35,"name":1541,"position":72},{"@id":1544,"@type":1545,"translations":2024},[2025,2027],{"@type":1548,"@id":1549,"name":1550,"language":2026,"slug":1552,"slugFormatted":47},{"@type":1531,"@id":1532,"locale":15,"name":1533,"position":1534},{"@type":1548,"@id":1554,"name":1555,"language":2028,"slug":1557,"slugFormatted":47},{"@type":1531,"@id":1540,"locale":35,"name":1541,"position":72},[],[2031,2040],{"@type":1561,"@id":2032,"description":2033,"abstract":2034,"timetable":47,"title":2035,"subtitle":47,"ctaText":2036,"extraInformations":47,"language":2037,"slug":2038,"slugFormatted":2039},"\u002Fapi\u002F.well-known\u002Fgenid\u002F42319412bcb14943c255","\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":1531,"@id":1532,"locale":15,"name":1533,"position":1534},"tagliata","\u002Ftagliata",{"@type":1561,"@id":2041,"description":2042,"abstract":2043,"timetable":47,"title":2044,"subtitle":47,"ctaText":2045,"extraInformations":47,"language":2046,"slug":2038,"slugFormatted":2047},"\u002Fapi\u002F.well-known\u002Fgenid\u002F36bbb828325a1381baa8","\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":1531,"@id":1540,"locale":35,"name":1541,"position":72},"\u002Fen\u002Ftagliata",[],[2050],{"@type":1581,"@id":2051,"translations":2052,"position":1534,"imagePath":2053},"\u002Fapi\u002F.well-known\u002Fgenid\u002F19e8c0c676be78a46906",[],"https:\u002F\u002Fd3i8lfewrnejp4.cloudfront.net\u002Fml\u002Fgallery\u002Ftagliata-ai-porcini-6ac4af74d8558938083919.jpg",{"@type":1590,"@id":2055,"hashParam":2056},"\u002Fapi\u002F.well-known\u002Fgenid\u002F09b8901788818a2c3440","903d22cfcba9521df019a126209ccbd8709543b7a9db8ca8faa2a7793ea6aa8f",[],[],{"@id":2060,"@type":1520,"name":2061,"poiType":2062,"address":47,"latitude":47,"longitude":47,"phone":47,"mobile":47,"email":47,"website":47,"stars":47,"poiTag":2074,"translations":2075,"socials":2092,"gallery":2093,"city":1585,"province":1586,"postalCode":1587,"country":1588,"poiPreview":2102,"position":1593,"layout":1639,"otherPoiType":2105,"logoPath":1596,"poiTagsByCategory":2106},"\u002Fapi\u002Fpois\u002F019e8cc6-cec6-7371-ad86-5adf8cb770e5","Trippa alla senese",{"@id":1523,"@type":1524,"id":1525,"translations":2063,"poiCategory":2068},[2064,2066],{"@type":1528,"@id":1529,"name":10,"backUrl":11,"language":2065,"slug":1535,"slugFormatted":1536},{"@type":1531,"@id":1532,"locale":15,"name":1533,"position":1534},{"@type":1528,"@id":1538,"name":30,"backUrl":31,"language":2067,"slug":31,"slugFormatted":1542},{"@type":1531,"@id":1540,"locale":35,"name":1541,"position":72},{"@id":1544,"@type":1545,"translations":2069},[2070,2072],{"@type":1548,"@id":1549,"name":1550,"language":2071,"slug":1552,"slugFormatted":47},{"@type":1531,"@id":1532,"locale":15,"name":1533,"position":1534},{"@type":1548,"@id":1554,"name":1555,"language":2073,"slug":1557,"slugFormatted":47},{"@type":1531,"@id":1540,"locale":35,"name":1541,"position":72},[],[2076,2085],{"@type":1561,"@id":2077,"description":2078,"abstract":2079,"timetable":47,"title":2080,"subtitle":47,"ctaText":2081,"extraInformations":47,"language":2082,"slug":2083,"slugFormatted":2084},"\u002Fapi\u002F.well-known\u002Fgenid\u002F7ef13ea093feba35141e","\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":1531,"@id":1532,"locale":15,"name":1533,"position":1534},"trippa-alla-senese","\u002Ftrippa-alla-senese",{"@type":1561,"@id":2086,"description":2087,"abstract":47,"timetable":47,"title":2088,"subtitle":47,"ctaText":2089,"extraInformations":47,"language":2090,"slug":2083,"slugFormatted":2091},"\u002Fapi\u002F.well-known\u002Fgenid\u002Fccbb52287d1c3fa30d6c","\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":1531,"@id":1540,"locale":35,"name":1541,"position":72},"\u002Fen\u002Ftrippa-alla-senese",[],[2094,2098],{"@type":1581,"@id":2095,"translations":2096,"position":1534,"imagePath":2097},"\u002Fapi\u002F.well-known\u002Fgenid\u002F15dd14aac29a672f64b8",[],"https:\u002F\u002Fd3i8lfewrnejp4.cloudfront.net\u002Fml\u002Fgallery\u002Ftrippa-alla-senese-2859-6abe8aef9935c456863163.jpg",{"@type":1581,"@id":2099,"translations":2100,"position":1534,"imagePath":2101},"\u002Fapi\u002F.well-known\u002Fgenid\u002F018a6f6c73d1f001529f",[],"https:\u002F\u002Fd3i8lfewrnejp4.cloudfront.net\u002Fml\u002Fgallery\u002Ftrippa-alla-senese-2854-6abe8aef7f677441767328.jpg",{"@type":1590,"@id":2103,"hashParam":2104},"\u002Fapi\u002F.well-known\u002Fgenid\u002Fcaa34d4523d1d3523ef3","8e1c71f453ceeb20329993fb7f16e329e6ccb1fc91cf53291910155c5119e462",[],[],{"@id":2108,"@type":1520,"name":2109,"poiType":2110,"address":47,"latitude":47,"longitude":47,"phone":47,"mobile":47,"email":47,"website":47,"stars":47,"poiTag":2122,"translations":2123,"socials":2141,"gallery":2142,"city":1585,"province":1586,"postalCode":1587,"country":1588,"poiPreview":2147,"position":237,"layout":1594,"otherPoiType":2150,"logoPath":1596,"poiTagsByCategory":2151},"\u002Fapi\u002Fpois\u002F019e8c91-cd68-7bc0-aec7-d359c27a3fc1","Affettati e salumi senesi",{"@id":1523,"@type":1524,"id":1525,"translations":2111,"poiCategory":2116},[2112,2114],{"@type":1528,"@id":1529,"name":10,"backUrl":11,"language":2113,"slug":1535,"slugFormatted":1536},{"@type":1531,"@id":1532,"locale":15,"name":1533,"position":1534},{"@type":1528,"@id":1538,"name":30,"backUrl":31,"language":2115,"slug":31,"slugFormatted":1542},{"@type":1531,"@id":1540,"locale":35,"name":1541,"position":72},{"@id":1544,"@type":1545,"translations":2117},[2118,2120],{"@type":1548,"@id":1549,"name":1550,"language":2119,"slug":1552,"slugFormatted":47},{"@type":1531,"@id":1532,"locale":15,"name":1533,"position":1534},{"@type":1548,"@id":1554,"name":1555,"language":2121,"slug":1557,"slugFormatted":47},{"@type":1531,"@id":1540,"locale":35,"name":1541,"position":72},[],[2124,2133],{"@type":1561,"@id":2125,"description":2126,"abstract":2127,"timetable":47,"title":2128,"subtitle":47,"ctaText":2129,"extraInformations":47,"language":2130,"slug":2131,"slugFormatted":2132},"\u002Fapi\u002F.well-known\u002Fgenid\u002Fd85ee197f18a25d3664c","\u003Ch2>La Cinta Senese: il maiale che è un’opera d’arte\u003C\u002Fh2>\r\n\r\n\u003Ch3>Dal Buon Governo di Lorenzetti alla tavola di casa tua\u003C\u002Fh3>\r\n\r\n\u003Cp>Il nome deriva dalla caratteristica fascia bianca (la "cinta") che circonda il manto scuro del maiale, "cintando" appunto il torace, le spalle e le zampe anteriori. La \u003Cstrong>Cinta Senese\u003C\u002Fstrong> è una razza suina autoctona che pascola nei boschi senesi da tempo immemorabile. Così antica da comparire già nel 1338 negli affreschi del \u003Cstrong>Buon Governo di Ambrogio Lorenzetti\u003C\u002Fstrong>. Allevata allo stato semi-brado, produce una carne naturalmente marezzata, saporita e profumata — il risultato di una vita vissuta all'aperto, tra ghiande, radure e aria buona.\u003C\u002Fp>\r\n\r\n\u003Ch3>Lonza e salame di cinta: due caratteri, un'unica eccellenza\u003C\u002Fh3>\r\n\r\n\u003Cp>La \u003Cstrong>lonza di Cinta Senese\u003C\u002Fstrong>, ricavata dal lombo, è il taglio più elegante: morbida, magra al punto giusto, con un aroma dolce che nasce da una stagionatura lenta e naturale. Il \u003Cstrong>salame di Cinta Senese\u003C\u002Fstrong> ha invece un carattere più rustico e diretto — grana grossa, speziatura minima, un gusto intenso che riporta alle merende contadine, ai pranzi sotto la pergola durante la vendemmia. Due anime dello stesso animale straordinario.\u003C\u002Fp>\r\n\r\n\u003Ch3>Il capocollo senese: aromi che cambiano di valle in valle\u003C\u002Fh3>\r\n\r\n\u003Cp>Ricavato dalla parte superiore del collo, il \u003Cstrong>capocollo senese\u003C\u002Fstrong> è un salume ricco e avvolgente, aromatizzato con pepe, aglio e talvolta finocchio selvatico. Una ricetta che non è mai uguale: cambia da valle a valle, da famiglia a famiglia, custodendo piccole variazioni tramandate sottovoce come segreti di casa.\u003C\u002Fp>\r\n\r\n\u003Ch2>Finocchiona e prosciutto toscano: i grandi protagonisti\u003C\u002Fh2>\r\n\r\n\u003Ch3>La finocchiona: nata per caso, rimasta per sempre\u003C\u002Fh3>\r\n\r\n\u003Cp>Morbida, profumata, inconfondibile. La \u003Cstrong>finocchiona\u003C\u002Fstrong> nasce nel Medioevo per necessità: il pepe era troppo costoso, e il finocchio selvatico cresceva ovunque nelle campagne toscane. La leggenda racconta che la sua ricetta fu scoperta per caso, quando un salame rubato venne nascosto in un campo di finocchio e ne assorbì l'aroma. Vera o no, è la storia perfetta per un prodotto che sorprende sempre.\u003C\u002Fp>\r\n\r\n\u003Ch3>Il prosciutto toscano DOP: sapido, deciso, inimitabile\u003C\u002Fh3>\r\n\r\n\u003Cp>Più rustico e sapido rispetto agli altri grandi prosciutti italiani, il \u003Cstrong>prosciutto toscano DOP\u003C\u002Fstrong> deve il suo carattere alla salatura generosa — indispensabile storicamente per affrontare il clima umido delle colline interne. La stagionatura in ambienti naturali, dove l'aria dei boschi lascia le sue note aromatiche, completa un prodotto che non ha bisogno di presentazioni.\u003C\u002Fp>\r\n\r\n\u003Ch2>Come si mangia: il rituale del tagliere senese\u003C\u002Fh2>\r\n\r\n\u003Ch3>Pane sciocco, pecorino e un calice di rosso\u003C\u002Fh3>\r\n\r\n\u003Cp>Tutti questi salumi trovano il loro compagno ideale nel \u003Cstrong>pane toscano sciocco\u003C\u002Fstrong>, cioè senza sale, nato nel Medioevo quando il sale era tassato e prezioso, perfetto oggi per esaltare i sapori intensi degli affettati. Serviti con \u003Cstrong>pecorini locali\u003C\u002Fstrong>, crostini neri e un calice di \u003Cstrong>vino rosso delle colline senesi\u003C\u002Fstrong>, diventano molto più di un antipasto: diventano un viaggio sensoriale nell'anima più autentica della Toscana.\u003C\u002Fp>","\u003Cp>Ci sono sapori che non si inventano. Si ereditano. I \u003Cstrong>salumi senesi\u003C\u002Fstrong> sono il risultato di secoli di pazienza, paesaggio e sapere contadino, che è il miglior sinonimo di qualità: colline, boschi di querce, aria pulita e mani che conoscono i tempi giusti. Ogni fetta racconta qualcosa — un allevamento, una stagione, una tradizione che nessuna produzione industriale potrà mai replicare.\u003C\u002Fp>","Affettati e salumi senesi: il gusto antico della Toscana in ogni fetta","\u003Cdiv>Lasciati guidare da un tagliere di affettati senesi: il modo più diretto, sincero e delizioso per capire cosa significa la qualità del cibo locale. →\u003C\u002Fdiv>",{"@type":1531,"@id":1532,"locale":15,"name":1533,"position":1534},"affettati-e-salumi-senesi","\u002Faffettati-e-salumi-senesi",{"@type":1561,"@id":2134,"description":2135,"abstract":2136,"timetable":47,"title":2137,"subtitle":47,"ctaText":2138,"extraInformations":47,"language":2139,"slug":2131,"slugFormatted":2140},"\u002Fapi\u002F.well-known\u002Fgenid\u002F5dc934a7e49830f363f2","\u003Ch2>The Cinta Senese: the pig that is a work of art\u003C\u002Fh2>\r\n\r\n\u003Ch3>From the Good Government of Lorenzetti to your dining table\u003C\u002Fh3>\r\n\r\n\u003Cp>The name comes from the characteristic white band (the "cinta") that surrounds the dark coat of the pig, "encircling" the chest, shoulders, and front legs. The \u003Cstrong>Cinta Senese\u003C\u002Fstrong> is an indigenous pig breed that has grazed in the Sienese woods for time immemorial. So ancient that it appears as early as 1338 in the frescoes of the \u003Cstrong>Good Government by Ambrogio Lorenzetti\u003C\u002Fstrong>. Raised in a semi-wild state, it produces naturally marbled, flavorful, and aromatic meat — the result of a life lived outdoors, among acorns, clearings, and fresh air.\u003C\u002Fp>\r\n\r\n\u003Ch3>Lonza and Cinta salami: two characters, one excellence\u003C\u002Fh3>\r\n\r\n\u003Cp>The \u003Cstrong>lonza di Cinta Senese\u003C\u002Fstrong>, derived from the loin, is the most elegant cut: tender, lean just right, with a sweet aroma that comes from slow and natural aging. The \u003Cstrong>Cinta Senese salami\u003C\u002Fstrong>, on the other hand, has a more rustic and straightforward character — coarse grain, minimal seasoning, an intense flavor that brings back memories of peasant snacks, lunches under the pergola during the grape harvest. Two souls of the same extraordinary animal.\u003C\u002Fp>\r\n\r\n\u003Ch3>The Sienese capocollo: aromas that change from valley to valley\u003C\u002Fh3>\r\n\r\n\u003Cp>Obtained from the upper part of the neck, the \u003Cstrong>Sienese capocollo\u003C\u002Fstrong> is a rich and enveloping cured meat, flavored with pepper, garlic, and sometimes wild fennel. A recipe that is never the same: it changes from valley to valley, from family to family, preserving small variations passed down quietly like household secrets.\u003C\u002Fp>\r\n\r\n\u003Ch2>Finocchiona and Tuscan ham: the great protagonists\u003C\u002Fh2>\r\n\r\n\u003Ch3>Finocchiona: born by chance, remained forever\u003C\u002Fh3>\r\n\r\n\u003Cp>Tender, fragrant, unmistakable. The \u003Cstrong>finocchiona\u003C\u002Fstrong> was born in the Middle Ages out of necessity: pepper was too expensive, and wild fennel grew everywhere in the Tuscan countryside. Legend has it that its recipe was discovered by chance when a stolen salami was hidden in a field of fennel and absorbed its aroma. True or not, it is the perfect story for a product that always surprises.\u003C\u002Fp>\r\n\r\n\u003Ch3>The DOP Tuscan ham: savory, decisive, inimitable\u003C\u002Fh3>\r\n\r\n\u003Cp>Rougher and saltier than other great Italian hams, the \u003Cstrong>DOP Tuscan ham\u003C\u002Fstrong> owes its character to generous salting — historically essential to cope with the humid climate of the inland hills. Aging in natural environments, where the air from the woods leaves its aromatic notes, completes a product that needs no introduction.\u003C\u002Fp>\r\n\r\n\u003Ch2>How to eat it: the ritual of the Sienese cutting board\u003C\u002Fh2>\r\n\r\n\u003Ch3>Unsalted bread, pecorino, and a glass of red\u003C\u002Fh3>\r\n\r\n\u003Cp>All these cured meats find their ideal companion in \u003Cstrong>Tuscan unsalted bread\u003C\u002Fstrong>, which originated in the Middle Ages when salt was taxed and precious, perfect today to enhance the intense flavors of the cured meats. Served with \u003Cstrong>local pecorinos\u003C\u002Fstrong>, black crostini, and a glass of \u003Cstrong>red wine from the Sienese hills\u003C\u002Fstrong>, they become much more than an appetizer: they become a sensory journey into the most authentic soul of Tuscany.\u003C\u002Fp>","\u003Cp>There are flavors that cannot be invented. They are inherited. The \u003Cstrong>Sienese salami\u003C\u002Fstrong> 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.\u003C\u002Fp>","Sienese cured meats and salami: the ancient taste of Tuscany in every slice","\u003Cdiv>Let yourself be guided by a platter of Sienese cured meats: the most direct, sincere, and delicious way to understand what the quality of local food means. →\u003C\u002Fdiv>",{"@type":1531,"@id":1540,"locale":35,"name":1541,"position":72},"\u002Fen\u002Faffettati-e-salumi-senesi",[],[2143],{"@type":1581,"@id":2144,"translations":2145,"position":1534,"imagePath":2146},"\u002Fapi\u002F.well-known\u002Fgenid\u002F3f1156f1d92940dd4298",[],"https:\u002F\u002Fd3i8lfewrnejp4.cloudfront.net\u002Fml\u002Fgallery\u002Faffettati-ristorante-bagoga-6a76103ed0cb0806097279.jpg",{"@type":1590,"@id":2148,"hashParam":2149},"\u002Fapi\u002F.well-known\u002Fgenid\u002Fa17b52ac8e23e58d33e3","1639ece6d2bf4182a9515ec7491a2665252a8cd9c6ea90c692caff0aa37bbfcf",[],[],{"@id":2153,"@type":1520,"name":2154,"poiType":2155,"address":47,"latitude":47,"longitude":47,"phone":47,"mobile":47,"email":47,"website":47,"stars":47,"poiTag":2167,"translations":2168,"socials":2186,"gallery":2187,"city":1585,"province":1586,"postalCode":1587,"country":1588,"poiPreview":2192,"position":237,"layout":1594,"otherPoiType":2195,"logoPath":1596,"poiTagsByCategory":2196},"\u002Fapi\u002Fpois\u002F019ead11-aa42-777f-827b-f821193a5544","Peposo",{"@id":1523,"@type":1524,"id":1525,"translations":2156,"poiCategory":2161},[2157,2159],{"@type":1528,"@id":1529,"name":10,"backUrl":11,"language":2158,"slug":1535,"slugFormatted":1536},{"@type":1531,"@id":1532,"locale":15,"name":1533,"position":1534},{"@type":1528,"@id":1538,"name":30,"backUrl":31,"language":2160,"slug":31,"slugFormatted":1542},{"@type":1531,"@id":1540,"locale":35,"name":1541,"position":72},{"@id":1544,"@type":1545,"translations":2162},[2163,2165],{"@type":1548,"@id":1549,"name":1550,"language":2164,"slug":1552,"slugFormatted":47},{"@type":1531,"@id":1532,"locale":15,"name":1533,"position":1534},{"@type":1548,"@id":1554,"name":1555,"language":2166,"slug":1557,"slugFormatted":47},{"@type":1531,"@id":1540,"locale":35,"name":1541,"position":72},[],[2169,2178],{"@type":1561,"@id":2170,"description":2171,"abstract":2172,"timetable":47,"title":2173,"subtitle":47,"ctaText":2174,"extraInformations":47,"language":2175,"slug":2176,"slugFormatted":2177},"\u002Fapi\u002F.well-known\u002Fgenid\u002Fdf9c721b0c0276c319e8","\u003Ch2>Un sapore nato tra fuoco, vino e pepe\u003C\u002Fh2>\r\n\r\n\u003Cp>Ci sono piatti che arrivano in tavola e sembrano portare con sé il rumore di un tempo lontano. Il \u003Cstrong>peposo\u003C\u002Fstrong> è uno di questi: scuro, profumato, intenso, nato quando il fuoco non serviva solo a cucinare, ma anche a costruire città, cuocere mattoni e tenere insieme la vita quotidiana degli artigiani. La leggenda lo lega ai fornacini, che lasciavano la carne a cuocere lentamente nei tegami di terracotta, immersa nel \u003Cstrong>vino rosso\u003C\u002Fstrong> e nel profumo deciso del \u003Cstrong>pepe nero\u003C\u002Fstrong>.\u003C\u002Fp>\r\n\r\n\u003Ch3>Il pepe, una spezia che racconta ricchezza\u003C\u002Fh3>\r\n\r\n\u003Cp>Nel Medioevo, il \u003Cstrong>pepe\u003C\u002Fstrong> non era un ingrediente qualsiasi. Era prezioso, arrivava da lontano e parlava di commerci, viaggi e potere. A \u003Cstrong>Siena\u003C\u002Fstrong>, città di mercanti e relazioni, questa spezia ha trovato posto anche nella cucina, trasformando un piatto semplice in un racconto di identità. Ogni boccone di \u003Cstrong>peposo senese\u003C\u002Fstrong> conserva quella memoria: rustica, elegante, profondamente toscana.\u003C\u002Fp>\r\n\r\n\u003Ch2>La forza della semplicità\u003C\u002Fh2>\r\n\r\n\u003Cp>Il \u003Cstrong>peposo\u003C\u002Fstrong> non ha bisogno di molto per farsi ricordare. Servono \u003Cstrong>carne di manzo\u003C\u002Fstrong>, vino rosso corposo, aglio e pepe in abbondanza. In alcune ricette più antiche compaiono anche spezie medievali, come cannella o chiodi di garofano, piccoli accenti capaci di rendere il profumo ancora più avvolgente. Ma il vero segreto resta il tempo: ore di cottura lenta, fino a quando la carne diventa morbida e il sugo si fa denso, scuro, quasi vellutato.\u003C\u002Fp>\r\n\r\n\u003Ch3>Un piatto che riunisce\u003C\u002Fh3>\r\n\r\n\u003Cp>A Siena il \u003Cstrong>peposo\u003C\u002Fstrong> parla di tavole condivise, pranzi di \u003Cstrong>Contrada\u003C\u002Fstrong>, feste d’inverno e cucine familiari. È un piatto che scalda prima ancora di essere assaggiato, perché porta con sé l’idea della convivialità: il tempo passato insieme, il vino versato nei bicchieri, il profumo che riempie la stanza e annuncia che qualcosa di buono sta per arrivare.\u003C\u002Fp>\r\n\r\n\u003Ch2>Un viaggio nella Siena più autentica\u003C\u002Fh2>\r\n\r\n\u003Cp>Assaggiare il \u003Cstrong>peposo\u003C\u002Fstrong> significa entrare in contatto con una cucina che non cerca effetti speciali, ma profondità. Lo trovi nelle osterie storiche, nei menù delle feste e nei luoghi dove la tradizione viene ancora rispettata senza trasformarla in cartolina. È un piatto sincero, intenso, avvolgente: uno di quei sapori che sembrano raccontare Siena meglio di molte parole e che rappresentano una delle esperienze \u003Cstrong>enogastronomiche\u003C\u002Fstrong> più autentiche della città.\u003C\u002Fp>","\u003Cp> Il \u003Cstrong>peposo\u003C\u002Fstrong> è uno dei piatti più intensi della tradizione toscana: carne, vino rosso e pepe raccontano una Siena antica, conviviale e profondamente autentica.\u003C\u002Fp>","Peposo: il piatto lento che profuma di Siena medievale","\u003Cdiv>Se vuoi scoprire la Siena più vera, siediti a tavola e ordina un \u003Cstrong>peposo\u003C\u002Fstrong>. Lascialo parlare piano, tra vino, pepe e carne tenerissima: capirai perché certi piatti non passano mai davvero di moda.\u003C\u002Fdiv>",{"@type":1531,"@id":1532,"locale":15,"name":1533,"position":1534},"peposo","\u002Fpeposo",{"@type":1561,"@id":2179,"description":2180,"abstract":2181,"timetable":47,"title":2182,"subtitle":47,"ctaText":2183,"extraInformations":47,"language":2184,"slug":2176,"slugFormatted":2185},"\u002Fapi\u002F.well-known\u002Fgenid\u002Fbe545158b10225dc4608","\u003Ch2>A flavor born from fire, wine, and pepper\u003C\u002Fh2>\r\n\r\n\u003Cp>There are dishes that arrive at the table and seem to carry with them the noise of a distant time. The \u003Cstrong>peposo\u003C\u002Fstrong> is one of these: dark, fragrant, intense, born when fire was not only used for cooking but also for building cities, baking bricks, and holding together the daily life of artisans. Legend ties it to the potters, who would leave the meat to cook slowly in terracotta pots, immersed in \u003Cstrong>red wine\u003C\u002Fstrong> and the strong aroma of \u003Cstrong>black pepper\u003C\u002Fstrong>.\u003C\u002Fp>\r\n\r\n\u003Ch3>Pepper, a spice that tells of wealth\u003C\u002Fh3>\r\n\r\n\u003Cp>In the Middle Ages, \u003Cstrong>pepper\u003C\u002Fstrong> was not just any ingredient. It was precious, coming from afar and speaking of trade, travel, and power. In \u003Cstrong>Siena\u003C\u002Fstrong>, a city of merchants and relationships, this spice found its place in the kitchen, transforming a simple dish into a narrative of identity. Every bite of \u003Cstrong>Sienese peposo\u003C\u002Fstrong> preserves that memory: rustic, elegant, deeply Tuscan.\u003C\u002Fp>\r\n\r\n\u003Ch2>The strength of simplicity\u003C\u002Fh2>\r\n\r\n\u003Cp>The \u003Cstrong>peposo\u003C\u002Fstrong> does not need much to be remembered. It requires \u003Cstrong>beef\u003C\u002Fstrong>, full-bodied red wine, garlic, and plenty of pepper. In some older recipes, medieval spices like cinnamon or cloves also appear, small accents capable of making the aroma even more enveloping. But the true secret remains time: hours of slow cooking, until the meat becomes tender and the sauce thickens, dark, almost velvety.\u003C\u002Fp>\r\n\r\n\u003Ch3>A dish that brings people together\u003C\u002Fh3>\r\n\r\n\u003Cp>In Siena, the \u003Cstrong>peposo\u003C\u002Fstrong> speaks of shared tables, \u003Cstrong>Contrada\u003C\u002Fstrong> lunches, winter festivities, and family kitchens. It is a dish that warms you even before you taste it, because it carries with it the idea of conviviality: the time spent together, the wine poured into glasses, the aroma that fills the room and announces that something good is about to arrive.\u003C\u002Fp>\r\n\r\n\u003Ch2>A journey into the most authentic Siena\u003C\u002Fh2>\r\n\r\n\u003Cp>Tasting the \u003Cstrong>peposo\u003C\u002Fstrong> means coming into contact with a cuisine that does not seek special effects, but depth. You find it in historic taverns, in festive menus, and in places where tradition is still respected without turning it into a postcard. It is a sincere, intense, enveloping dish: one of those flavors that seem to tell Siena better than many words and represent one of the most \u003Cstrong>authentic gastronomic\u003C\u002Fstrong> experiences in the city.\u003C\u002Fp>","\u003Cp>\u003Cstrong>Peposo \u003C\u002Fstrong>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.\u003C\u002Fp>","Peposo: the slow dish that smells of medieval Siena","\u003Cdiv>If you want to discover the truest Siena, sit at the table and order a \u003Cstrong>peposo\u003C\u002Fstrong>. Let it speak softly, among wine, pepper, and tender meat: you will understand why certain dishes never really go out of style.\u003C\u002Fdiv>",{"@type":1531,"@id":1540,"locale":35,"name":1541,"position":72},"\u002Fen\u002Fpeposo",[],[2188],{"@type":1581,"@id":2189,"translations":2190,"position":1534,"imagePath":2191},"\u002Fapi\u002F.well-known\u002Fgenid\u002F0f8add28af92ded6eb86",[],"https:\u002F\u002Fd3i8lfewrnejp4.cloudfront.net\u002Fml\u002Fgallery\u002Fpeposo-2873-6abe90eb8b4d6619770986.jpg",{"@type":1590,"@id":2193,"hashParam":2194},"\u002Fapi\u002F.well-known\u002Fgenid\u002F781357d4003cb7549f49","78d6d201491972c906079b4f7bef454d01c132c46d989c54eac0ac70c4426527",[],[],{"@id":2198,"@type":1520,"name":2199,"poiType":2200,"address":47,"latitude":47,"longitude":47,"phone":47,"mobile":47,"email":47,"website":47,"stars":47,"poiTag":2212,"translations":2213,"socials":2231,"gallery":2232,"city":1585,"province":1586,"postalCode":1587,"country":1588,"poiPreview":2237,"position":237,"layout":1594,"otherPoiType":2240,"logoPath":1596,"poiTagsByCategory":2241},"\u002Fapi\u002Fpois\u002F019e8e32-1da9-7434-bab1-c86825c3d169","Rosso di Montalcino",{"@id":1523,"@type":1524,"id":1525,"translations":2201,"poiCategory":2206},[2202,2204],{"@type":1528,"@id":1529,"name":10,"backUrl":11,"language":2203,"slug":1535,"slugFormatted":1536},{"@type":1531,"@id":1532,"locale":15,"name":1533,"position":1534},{"@type":1528,"@id":1538,"name":30,"backUrl":31,"language":2205,"slug":31,"slugFormatted":1542},{"@type":1531,"@id":1540,"locale":35,"name":1541,"position":72},{"@id":1544,"@type":1545,"translations":2207},[2208,2210],{"@type":1548,"@id":1549,"name":1550,"language":2209,"slug":1552,"slugFormatted":47},{"@type":1531,"@id":1532,"locale":15,"name":1533,"position":1534},{"@type":1548,"@id":1554,"name":1555,"language":2211,"slug":1557,"slugFormatted":47},{"@type":1531,"@id":1540,"locale":35,"name":1541,"position":72},[],[2214,2223],{"@type":1561,"@id":2215,"description":2216,"abstract":2217,"timetable":47,"title":2218,"subtitle":47,"ctaText":2219,"extraInformations":47,"language":2220,"slug":2221,"slugFormatted":2222},"\u002Fapi\u002F.well-known\u002Fgenid\u002Fe0f45630e4e165fc993f","\u003Ch2>Un vino che sa chi è\u003C\u002Fh2>\r\n\r\n\u003Cp>Esiste un pregiudizio sul \u003Cstrong>Rosso di Montalcino\u003C\u002Fstrong> che è ora di mettere da parte: quello di essere il \u003Cstrong>"fratello minore del Brunello"\u003C\u002Fstrong>. È una definizione riduttiva, quasi ingenerosa, per un vino che ha una personalità propria, riconoscibile e tutt'altro che secondaria.\u003C\u002Fp>\r\n\r\n\u003Cp>Prodotto esclusivamente da uve di \u003Cstrong>Sangiovese Grosso\u003C\u002Fstrong> nel territorio di \u003Cstrong>Montalcino\u003C\u002Fstrong>, uno dei paesaggi vitivinicoli più affascinanti della \u003Cstrong>Toscana\u003C\u002Fstrong>, il Rosso di Montalcino è un vino \u003Cstrong>DOC\u003C\u002Fstrong> che esprime l'anima più fresca e fragrante del Sangiovese, con una \u003Cstrong>versatilità\u003C\u002Fstrong> e una \u003Cstrong>facilità di abbinamento\u003C\u002Fstrong> che il Brunello, nella sua complessità, non sempre può permettersi.\u003C\u002Fp>\r\n\r\n\u003Ch2>Nel bicchiere\u003C\u002Fh2>\r\n\r\n\u003Cp>Guardate un calice di Rosso di Montalcino controluce: il colore è un \u003Cstrong>rosso rubino intenso\u003C\u002Fstrong>, brillante, limpido, con una vivacità che racconta già qualcosa prima ancora di portarlo alle labbra.\u003C\u002Fp>\r\n\r\n\u003Cp>Al naso si apre con \u003Cstrong>fragranza\u003C\u002Fstrong> e \u003Cstrong>intensità\u003C\u002Fstrong>: frutta fresca, una leggera \u003Cstrong>marasca\u003C\u002Fstrong>, sfumature che cambiano con il tempo e con l'affinamento. Al palato è \u003Cstrong>strutturato\u003C\u002Fstrong> ma non pesante, \u003Cstrong>complesso\u003C\u002Fstrong> ma non ermetico. Un vino che invita, che accompagna, che si lascia bere con piacere autentico.\u003C\u002Fp>\r\n\r\n\u003Ch2>Come nasce\u003C\u002Fh2>\r\n\r\n\u003Ch3>Dalla vigna alla bottiglia\u003C\u002Fh3>\r\n\r\n\u003Cp>Il processo di vinificazione del Rosso di Montalcino è un percorso preciso, dove ogni fase ha il suo tempo e il suo significato. Durante la fermentazione, le \u003Cstrong>vinacce\u003C\u002Fstrong> rimangono a contatto con il \u003Cstrong>mosto\u003C\u002Fstrong> per cedere tutti gli aromi che andranno a definire il carattere del vino. Segue la \u003Cstrong>svinatura\u003C\u002Fstrong>, la separazione tra mosto e vinaccia, poi nell'ordine: \u003Cstrong>travaso\u003C\u002Fstrong>, \u003Cstrong>affinamento\u003C\u002Fstrong> e \u003Cstrong>invecchiamento\u003C\u002Fstrong>.\u003C\u002Fp>\r\n\r\n\u003Ch3>Il riposo, il legno, la bottiglia\u003C\u002Fh3>\r\n\r\n\u003Cp>Solitamente vinificato in \u003Cstrong>acciaio\u003C\u002Fstrong>, il Rosso di Montalcino affina per circa \u003Cstrong>dodici mesi\u003C\u002Fstrong> in \u003Cstrong>botti\u003C\u002Fstrong>, \u003Cstrong>tonneaux\u003C\u002Fstrong> o \u003Cstrong>barriques\u003C\u002Fstrong> di legno, che ne arrotondano gli spigoli e ne esaltano le \u003Cstrong>tonalità speziate\u003C\u002Fstrong>. Seguono almeno \u003Cstrong>quattro mesi in bottiglia\u003C\u002Fstrong>, obbligatoriamente di tipo \u003Cstrong>bordolese\u003C\u002Fstrong>. Il vino non può essere messo in commercio prima dell'\u003Cstrong>inizio di settembre dell'anno successivo\u003C\u002Fstrong> alla vendemmia: una regola che tutela la qualità e rispetta i tempi naturali della maturazione.\u003C\u002Fp>\r\n\r\n\u003Ch2>A tavola\u003C\u002Fh2>\r\n\r\n\u003Cp>Il Rosso di Montalcino è un \u003Cstrong>compagno di tavola\u003C\u002Fstrong> generoso e affidabile. Si esprime al meglio con \u003Cstrong>paste al ragù di carne\u003C\u002Fstrong>, piatti a base di \u003Cstrong>pollame\u003C\u002Fstrong>, \u003Cstrong>funghi\u003C\u002Fstrong> e \u003Cstrong>tartufo\u003C\u002Fstrong>: abbinamenti che ne esaltano la struttura senza sovrastarne la freschezza. Un vino da pasto nel senso più nobile del termine, capace di trasformare una cena in un'occasione.\u003C\u002Fp>\r\n\r\n\u003Ch2>Vieni a scoprirlo\u003C\u002Fh2>\r\n\r\n\u003Cp>Il modo migliore per capire il \u003Cstrong>Rosso di Montalcino\u003C\u002Fstrong> è berlo \u003Cstrong>dove nasce\u003C\u002Fstrong>: tra le vigne di Montalcino, con la \u003Cstrong>Val d'Orcia\u003C\u002Fstrong> che si estende all'orizzonte e il profumo della terra toscana nell'aria.\u003C\u002Fp>","\u003Cp>Il Rosso di Montalcino è un vino DOC toscano di grande carattere, prodotto esclusivamente da Sangiovese Grosso nel territorio di Montalcino. Fresco, fragrante e versatile, è molto più di un semplice "fratello minore del Brunello". Scopri la sua storia e i suoi segreti.\u003C\u002Fp>","Rosso di Montalcino, l'anima fresca del sangiovese","\u003Cdiv>\u003Cstrong>Visita una cantina, assaggia, lasciati sorprendere.\u003C\u002Fstrong> Questo vino ha molto più da raccontare di quanto il suo nome faccia pensare.\u003Cbr>\u003Cstrong>Montalcino\u003C\u002Fstrong>, nel cuore della \u003Cstrong>Toscana più autentica\u003C\u002Fstrong>.\u003Cbr>\u003Cbr>\u003C\u002Fdiv>",{"@type":1531,"@id":1532,"locale":15,"name":1533,"position":1534},"rosso-di-montalcino","\u002Frosso-di-montalcino",{"@type":1561,"@id":2224,"description":2225,"abstract":2226,"timetable":47,"title":2227,"subtitle":47,"ctaText":2228,"extraInformations":47,"language":2229,"slug":2221,"slugFormatted":2230},"\u002Fapi\u002F.well-known\u002Fgenid\u002F99d4e58063c8b2cefa03","\u003Ch2>A wine that knows who it is\u003C\u002Fh2>\r\n\r\n\u003Cp>There is a prejudice about \u003Cstrong>Rosso di Montalcino\u003C\u002Fstrong> that is time to set aside: that of being the \u003Cstrong>"younger brother of Brunello"\u003C\u002Fstrong>. It is a reductive, almost ungracious definition for a wine that has its own personality, recognizable and far from secondary.\u003C\u002Fp>\r\n\r\n\u003Cp>Produced exclusively from \u003Cstrong>Sangiovese Grosso\u003C\u002Fstrong> grapes in the territory of \u003Cstrong>Montalcino\u003C\u002Fstrong>, one of the most fascinating wine landscapes in \u003Cstrong>Tuscany\u003C\u002Fstrong>, Rosso di Montalcino is a \u003Cstrong>DOC\u003C\u002Fstrong> wine that expresses the freshest and most fragrant soul of Sangiovese, with a \u003Cstrong>versatility\u003C\u002Fstrong> and \u003Cstrong>ease of pairing\u003C\u002Fstrong> that Brunello, in its complexity, cannot always afford.\u003C\u002Fp>\r\n\r\n\u003Ch2>In the glass\u003C\u002Fh2>\r\n\r\n\u003Cp>Look at a glass of Rosso di Montalcino against the light: the color is a \u003Cstrong>deep ruby red\u003C\u002Fstrong>, bright, clear, with a liveliness that tells you something even before bringing it to your lips.\u003C\u002Fp>\r\n\r\n\u003Cp>On the nose, it opens with \u003Cstrong>fragrance\u003C\u002Fstrong> and \u003Cstrong>intensity\u003C\u002Fstrong>: fresh fruit, a hint of \u003Cstrong>marasca\u003C\u002Fstrong>, nuances that change over time and with aging. On the palate, it is \u003Cstrong>structured\u003C\u002Fstrong> but not heavy, \u003Cstrong>complex\u003C\u002Fstrong> but not hermetic. A wine that invites, accompanies, and is enjoyed with genuine pleasure.\u003C\u002Fp>\r\n\r\n\u003Ch2>How it is made\u003C\u002Fh2>\r\n\r\n\u003Ch3>From vineyard to bottle\u003C\u002Fh3>\r\n\r\n\u003Cp>The winemaking process of Rosso di Montalcino is a precise journey, where each phase has its time and meaning. During fermentation, the \u003Cstrong>pomace\u003C\u002Fstrong> remains in contact with the \u003Cstrong>must\u003C\u002Fstrong> to release all the aromas that will define the character of the wine. This is followed by \u003Cstrong>racking\u003C\u002Fstrong>, the separation between must and pomace, then in order: \u003Cstrong>transferring\u003C\u002Fstrong>, \u003Cstrong>aging\u003C\u002Fstrong>, and \u003Cstrong>maturation\u003C\u002Fstrong>.\u003C\u002Fp>\r\n\r\n\u003Ch3>The resting, the wood, the bottle\u003C\u002Fh3>\r\n\r\n\u003Cp>Usually vinified in \u003Cstrong>steel\u003C\u002Fstrong>, Rosso di Montalcino ages for about \u003Cstrong>twelve months\u003C\u002Fstrong> in \u003Cstrong>barrels\u003C\u002Fstrong>, \u003Cstrong>tonneaux\u003C\u002Fstrong>, or \u003Cstrong>barriques\u003C\u002Fstrong> of wood, which round off its edges and enhance its \u003Cstrong>spicy tones\u003C\u002Fstrong>. This is followed by at least \u003Cstrong>four months in bottle\u003C\u002Fstrong>, necessarily of \u003Cstrong>Bordeaux\u003C\u002Fstrong> type. The wine cannot be marketed before \u003Cstrong>the beginning of September of the year following the harvest\u003C\u002Fstrong>: a rule that protects quality and respects the natural maturation times.\u003C\u002Fp>\r\n\r\n\u003Ch2>At the table\u003C\u002Fh2>\r\n\r\n\u003Cp>Rosso di Montalcino is a \u003Cstrong>generous and reliable dining companion\u003C\u002Fstrong>. It expresses itself best with \u003Cstrong>pasta with meat sauce\u003C\u002Fstrong>, dishes based on \u003Cstrong>poultry\u003C\u002Fstrong>, \u003Cstrong>mushrooms\u003C\u002Fstrong>, and \u003Cstrong>truffle\u003C\u002Fstrong>: pairings that enhance its structure without overshadowing its freshness. A wine for meals in the noblest sense of the term, capable of turning a dinner into an occasion.\u003C\u002Fp>\r\n\r\n\u003Ch2>Come and discover it\u003C\u002Fh2>\r\n\r\n\u003Cp>The best way to understand \u003Cstrong>Rosso di Montalcino\u003C\u002Fstrong> is to drink it \u003Cstrong>where it is born\u003C\u002Fstrong>: among the vineyards of Montalcino, with the \u003Cstrong>Val d'Orcia\u003C\u002Fstrong> stretching out on the horizon and the scent of the Tuscan earth in the air.\u003C\u002Fp>","\u003Cp>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.\u003C\u002Fp>","Rosso di Montalcino, the fresh soul of sangiovese","\u003Cdiv>\u003Cstrong>Visit a winery, taste, let yourself be surprised.\u003C\u002Fstrong> This wine has much more to tell than its name might suggest.\u003Cbr>\u003Cstrong>Montalcino\u003C\u002Fstrong>, in the heart of the \u003Cstrong>most authentic Tuscany\u003C\u002Fstrong>.\u003C\u002Fdiv>",{"@type":1531,"@id":1540,"locale":35,"name":1541,"position":72},"\u002Fen\u002Frosso-di-montalcino",[],[2233],{"@type":1581,"@id":2234,"translations":2235,"position":1534,"imagePath":2236},"\u002Fapi\u002F.well-known\u002Fgenid\u002F2bd491a35bc1d34efc9b",[],"https:\u002F\u002Fd3i8lfewrnejp4.cloudfront.net\u002Fml\u002Fgallery\u002Frosso-di-montalcino-2812-6abe6750c9c37708632022.jpg",{"@type":1590,"@id":2238,"hashParam":2239},"\u002Fapi\u002F.well-known\u002Fgenid\u002Faacebdb830dba8b08c77","fb45c4a4e7438806fa8fcad8825d5080b0197e689ed7bc41dec924c1f0fb6228",[],[],{"@id":2243,"@type":1520,"name":2244,"poiType":2245,"address":47,"latitude":47,"longitude":47,"phone":47,"mobile":47,"email":47,"website":47,"stars":47,"poiTag":2257,"translations":2258,"socials":2276,"gallery":2277,"city":1585,"province":1586,"postalCode":1587,"country":1588,"poiPreview":2282,"position":237,"layout":1594,"otherPoiType":2285,"logoPath":1596,"poiTagsByCategory":2286},"\u002Fapi\u002Fpois\u002F019e8cce-e424-735a-946b-ddc0db4349d4","Sugo all'aglione",{"@id":1523,"@type":1524,"id":1525,"translations":2246,"poiCategory":2251},[2247,2249],{"@type":1528,"@id":1529,"name":10,"backUrl":11,"language":2248,"slug":1535,"slugFormatted":1536},{"@type":1531,"@id":1532,"locale":15,"name":1533,"position":1534},{"@type":1528,"@id":1538,"name":30,"backUrl":31,"language":2250,"slug":31,"slugFormatted":1542},{"@type":1531,"@id":1540,"locale":35,"name":1541,"position":72},{"@id":1544,"@type":1545,"translations":2252},[2253,2255],{"@type":1548,"@id":1549,"name":1550,"language":2254,"slug":1552,"slugFormatted":47},{"@type":1531,"@id":1532,"locale":15,"name":1533,"position":1534},{"@type":1548,"@id":1554,"name":1555,"language":2256,"slug":1557,"slugFormatted":47},{"@type":1531,"@id":1540,"locale":35,"name":1541,"position":72},[],[2259,2268],{"@type":1561,"@id":2260,"description":2261,"abstract":2262,"timetable":47,"title":2263,"subtitle":47,"ctaText":2264,"extraInformations":47,"language":2265,"slug":2266,"slugFormatted":2267},"\u002Fapi\u002F.well-known\u002Fgenid\u002Fb2f77f00cd1cc2fc9d7d","\u003Ch2>Caratteristiche dell’aglione: perché è diverso dall’aglio comune\u003C\u002Fh2>\r\n\r\n\u003Cp>Nelle campagne fertili tra \u003Cstrong>Arezzo\u003C\u002Fstrong> e \u003Cstrong>Siena\u003C\u002Fstrong>, tra i filari e i campi della \u003Cstrong>Val di Chiana\u003C\u002Fstrong>, cresce un bulbo che inganna chi lo vede per la prima volta. Le dimensioni sono imponenti, quasi intimorenti. Ma basta avvicinarlo al naso per capire che qui non c'è nulla di pungente, nulla di aggressivo. L'\u003Cstrong>Aglione della Val di Chiana\u003C\u002Fstrong> profuma di dolce e di aromatico, come se avesse deciso di prendere tutto il meglio dell'aglio comune e lasciarne fuori i difetti. Non è indigesto, non lascia quel sapore persistente che spaventa. È per questo che lo chiamano \u003Cstrong>"il gigante gentile"\u003C\u002Fstrong>: grandi dimensioni, carattere sorprendentemente delicato.\u003C\u002Fp>\r\n\r\n\u003Ch2>Sugo all’aglione: una ricetta che non ha bisogno di nascondersi\u003C\u002Fh2>\r\n\r\n\u003Ch3>Gli ingredienti (pochi), senza compromessi\u003C\u002Fh3>\r\n\r\n\u003Cp>Il \u003Cstrong>Sugo all'aglione\u003C\u002Fstrong> è un esempio di quella cucina contadina toscana che non ha mai avuto bisogno di complicarsi. Pomodori freschi o passata, \u003Cstrong>olio extravergine d'oliva\u003C\u002Fstrong> e aglione, cotto lentamente fino a diventare una crema morbida e profumata che avvolge tutto. Si sta in cucina, si aspetta, si sente il profumo che cambia mentre il fuoco fa il suo lavoro. Poi arriva il momento in cui è pronto, e si capisce che l'attesa è valsa ogni minuto.\u003C\u002Fp>\r\n\r\n\u003Ch3>I pici: la pasta che aspettava questo sugo\u003C\u002Fh3>\r\n\r\n\u003Cp>Ci sono paste che sembrano fatte apposta per un condimento preciso. I \u003Cstrong>pici all'aglione\u003C\u002Fstrong> sono uno di questi casi. Pasta tipica della provincia di \u003Cstrong>Siena\u003C\u002Fstrong>, fatta a mano, grossa e ruvida quanto basta per trattenere il sugo in ogni piega. Quando i due si incontrano nel piatto, il risultato è qualcosa che racconta secoli di cucina rurale senese in un solo boccone. Semplice, quasi brutale nella sua perfezione.\u003C\u002Fp>\r\n\r\n\u003Ch2>La storia dell’aglione, il gigante gentile\u003C\u002Fh2>\r\n\r\n\u003Ch3>Un tesoro agricolo quasi dimenticato\u003C\u002Fh3>\r\n\r\n\u003Cp>A livello botanico, l'\u003Cstrong>Aglione della Val di Chiana\u003C\u002Fstrong> non è un aglio: appartiene alla famiglia del porro, ed è proprio questo che spiega quella dolcezza inaspettata e quella digeribilità che sorprende chi lo assaggia per la prima volta. Una varietà antica, coltivata da secoli nelle terre fertili tra \u003Cstrong>Arezzo\u003C\u002Fstrong> e \u003Cstrong>Siena\u003C\u002Fstrong>, che rischiava di sparire in silenzio, oscurata da varietà più produttive e meno preziose. Oggi le aziende agricole della \u003Cstrong>Val di Chiana\u003C\u002Fstrong> aprono le porte a chi vuole capire come nasce: degustazioni, visite ai campi, laboratori dedicati alla coltivazione e alla preparazione dei \u003Cstrong>pici\u003C\u002Fstrong>. Si arriva curiosi. Si riparte con le mani ancora profumate di aglione.\u003C\u002Fp>\r\n\r\n\u003Ch2>L’aglione, dove assaggiarlo e come viverlo\u003C\u002Fh2>\r\n\r\n\u003Cp>Sedersi in un agriturismo della provincia, con il piatto fumante davanti e un calice di \u003Cstrong>Chianti dei Colli Senesi\u003C\u002Fstrong> o di \u003Cstrong>Nobile di Montepulciano\u003C\u002Fstrong> in mano, è già un'esperienza. Il vino bilancia la dolcezza del sugo, la campagna fuori dalla finestra racconta da dove viene tutto. Chi cerca il \u003Cstrong>Sugo all'Aglione\u003C\u002Fstrong> non sta cercando solo da mangiare: sta cercando la \u003Cstrong>Siena\u003C\u002Fstrong> autentica, quella che esiste da secoli nei campi e nelle cucine, e che non ha mai avuto bisogno di mettersi in vetrina per nessuno.\u003C\u002Fp>","\u003Cp>Un bulbo gigante e gentile, un sugo che profuma di campagna toscana. Il \u003Cstrong>Sugo all'aglione\u003C\u002Fstrong> è uno dei piatti \u003Cstrong>enogastronomici\u003C\u002Fstrong> \u003Cstrong>da non perdere\u003C\u002Fstrong> in \u003Cstrong>Val di Chiana\u003C\u002Fstrong>. \u003C\u002Fp>","Sugo all'aglione e il gigante gentile della cucina senese","\u003Cdiv>Vuoi scoprire davvero i sapori autentici di \u003Cstrong>Siena\u003C\u002Fstrong>? Cerca i \u003Cstrong>pici all'aglione\u003C\u002Fstrong> in un agriturismo della \u003Cstrong>Val di Chiana\u003C\u002Fstrong>: è lì che il gigante gentile dà il meglio di sé.\u003C\u002Fdiv>",{"@type":1531,"@id":1532,"locale":15,"name":1533,"position":1534},"sugo-all-aglione","\u002Fsugo-all-aglione",{"@type":1561,"@id":2269,"description":2270,"abstract":2271,"timetable":47,"title":2272,"subtitle":47,"ctaText":2273,"extraInformations":47,"language":2274,"slug":2266,"slugFormatted":2275},"\u002Fapi\u002F.well-known\u002Fgenid\u002F7802d0d56ad36d2c1102","\u003Ch2>Characteristics of Aglione: Why It Is Different from Common Garlic\u003C\u002Fh2>\r\n\r\n\u003Cp>In the fertile countryside between \u003Cstrong>Arezzo\u003C\u002Fstrong> and \u003Cstrong>Siena\u003C\u002Fstrong>, among the rows and fields of the \u003Cstrong>Val di Chiana\u003C\u002Fstrong>, grows a bulb that deceives those who see it for the first time. Its size is imposing, almost intimidating. But just bringing it close to the nose reveals that there is nothing pungent, nothing aggressive here. The \u003Cstrong>Aglione of Val di Chiana\u003C\u002Fstrong> smells sweet and aromatic, as if it has decided to take all the best qualities of common garlic and leave out the flaws. It is not indigestible, it does not leave that persistent taste that frightens. This is why they call it \u003Cstrong>"the gentle giant"\u003C\u002Fstrong>: large size, surprisingly delicate character.\u003C\u002Fp>\r\n\r\n\u003Ch2>Aglione Sauce: A Recipe That Doesn’t Need to Hide\u003C\u002Fh2>\r\n\r\n\u003Ch3>The Ingredients (Few), Without Compromises\u003C\u002Fh3>\r\n\r\n\u003Cp>The \u003Cstrong>Aglione Sauce\u003C\u002Fstrong> is an example of that Tuscan peasant cuisine that has never needed to complicate itself. Fresh tomatoes or tomato puree, \u003Cstrong>extra virgin olive oil\u003C\u002Fstrong>, and aglione, slowly cooked until it becomes a soft and fragrant cream that envelops everything. You stay in the kitchen, you wait, you smell the aroma changing as the fire does its work. Then comes the moment when it is ready, and you understand that the wait was worth every minute.\u003C\u002Fp>\r\n\r\n\u003Ch3>Pici: The Pasta That Was Waiting for This Sauce\u003C\u002Fh3>\r\n\r\n\u003Cp>There are pastas that seem made specifically for a precise condiment. The \u003Cstrong>pici with aglione\u003C\u002Fstrong> are one of those cases. A typical pasta from the province of \u003Cstrong>Siena\u003C\u002Fstrong>, handmade, thick and rough enough to hold the sauce in every fold. When the two meet on the plate, the result is something that tells centuries of Sienese rural cooking in a single bite. Simple, almost brutal in its perfection.\u003C\u002Fp>\r\n\r\n\u003Ch2>The Story of Aglione, the Gentle Giant\u003C\u002Fh2>\r\n\r\n\u003Ch3>An Agricultural Treasure Almost Forgotten\u003C\u002Fh3>\r\n\r\n\u003Cp>Botanically, the \u003Cstrong>Aglione of Val di Chiana\u003C\u002Fstrong> is not a garlic: it belongs to the leek family, and this explains the unexpected sweetness and digestibility that surprises those who taste it for the first time. An ancient variety, cultivated for centuries in the fertile lands between \u003Cstrong>Arezzo\u003C\u002Fstrong> and \u003Cstrong>Siena\u003C\u002Fstrong>, which risked disappearing quietly, overshadowed by more productive and less precious varieties. Today, the farms of the \u003Cstrong>Val di Chiana\u003C\u002Fstrong> open their doors to those who want to understand how it is born: tastings, visits to the fields, workshops dedicated to the cultivation and preparation of \u003Cstrong>pici\u003C\u002Fstrong>. You arrive curious. You leave with hands still fragrant from aglione.\u003C\u002Fp>\r\n\r\n\u003Ch2>Aglione: Where to Taste It and How to Experience It\u003C\u002Fh2>\r\n\r\n\u003Cp>Sitting in a farmhouse in the province, with a steaming plate in front and a glass of \u003Cstrong>Chianti from the Colli Senesi\u003C\u002Fstrong> or \u003Cstrong>Nobile di Montepulciano\u003C\u002Fstrong> in hand, is already an experience. The wine balances the sweetness of the sauce, the countryside outside the window tells where everything comes from. Those seeking \u003Cstrong>Aglione Sauce\u003C\u002Fstrong> are not just looking for something to eat: they are searching for the authentic \u003Cstrong>Siena\u003C\u002Fstrong>, the one that has existed for centuries in the fields and kitchens, and that has never needed to showcase itself for anyone.\u003C\u002Fp>","\u003Cp>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.\u003C\u002Fp>","Aglione Sauce and the Gentle Giant of Sienese Cuisine","\u003Cdiv>Do you really want to discover the authentic flavors of \u003Cstrong>Siena\u003C\u002Fstrong>? Look for \u003Cstrong>pici with aglione\u003C\u002Fstrong> in a farmhouse in the \u003Cstrong>Val di Chiana\u003C\u002Fstrong>: it is there that the gentle giant gives its best.\u003C\u002Fdiv>",{"@type":1531,"@id":1540,"locale":35,"name":1541,"position":72},"\u002Fen\u002Fsugo-all-aglione",[],[2278],{"@type":1581,"@id":2279,"translations":2280,"position":1534,"imagePath":2281},"\u002Fapi\u002F.well-known\u002Fgenid\u002Fd6f534a28e837c55edf7",[],"https:\u002F\u002Fd3i8lfewrnejp4.cloudfront.net\u002Fml\u002Fgallery\u002Fpici-all-aglione-ristorante-bagoga-1-6a7612264d370246931700.jpg",{"@type":1590,"@id":2283,"hashParam":2284},"\u002Fapi\u002F.well-known\u002Fgenid\u002Fca70995905f5f2f14211","885a7fc6d00cc641812a6b8c5bd6da6862c03af7c2e6a99685fe242dd408f098",[],[],{"@id":2288,"@type":1520,"name":2289,"poiType":2290,"address":47,"latitude":47,"longitude":47,"phone":47,"mobile":47,"email":47,"website":47,"stars":47,"poiTag":2302,"translations":2303,"socials":2321,"gallery":2322,"city":1585,"province":1586,"postalCode":1587,"country":1588,"poiPreview":2331,"position":237,"layout":1639,"otherPoiType":2334,"logoPath":1596,"poiTagsByCategory":2335},"\u002Fapi\u002Fpois\u002F019e8e65-60d7-7874-bc4e-cb201e276140","Vinsanto",{"@id":1523,"@type":1524,"id":1525,"translations":2291,"poiCategory":2296},[2292,2294],{"@type":1528,"@id":1529,"name":10,"backUrl":11,"language":2293,"slug":1535,"slugFormatted":1536},{"@type":1531,"@id":1532,"locale":15,"name":1533,"position":1534},{"@type":1528,"@id":1538,"name":30,"backUrl":31,"language":2295,"slug":31,"slugFormatted":1542},{"@type":1531,"@id":1540,"locale":35,"name":1541,"position":72},{"@id":1544,"@type":1545,"translations":2297},[2298,2300],{"@type":1548,"@id":1549,"name":1550,"language":2299,"slug":1552,"slugFormatted":47},{"@type":1531,"@id":1532,"locale":15,"name":1533,"position":1534},{"@type":1548,"@id":1554,"name":1555,"language":2301,"slug":1557,"slugFormatted":47},{"@type":1531,"@id":1540,"locale":35,"name":1541,"position":72},[],[2304,2313],{"@type":1561,"@id":2305,"description":2306,"abstract":2307,"timetable":47,"title":2308,"subtitle":47,"ctaText":2309,"extraInformations":47,"language":2310,"slug":2311,"slugFormatted":2312},"\u002Fapi\u002F.well-known\u002Fgenid\u002F6ac94135e093f89f2d1a","\u003Ch2>Prima di aprire la bottiglia, c'è una storia lunga anni\u003C\u002Fh2>\r\n\r\n\u003Cp>Nelle soffitte delle case senesi, dove il caldo dell'estate e il freddo dell'inverno si alternano senza tregua, riposano le \u003Cstrong>caratelle\u003C\u002Fstrong>: piccole botti di essenze diverse, sigillate, silenziose. Dentro, il tempo sta lavorando. Il \u003Cstrong>Vinsanto\u003C\u002Fstrong> non ha fretta. Nasce dalla selezione dei migliori grappoli di \u003Cstrong>Trebbiano toscano\u003C\u002Fstrong>, \u003Cstrong>Malvasia\u003C\u002Fstrong> e \u003Cstrong>Sangiovese\u003C\u002Fstrong>, lasciati essiccare lentamente su graticci di legno o appesi a ganci, finché l'uva non ha concentrato tutto quello che aveva. Poi vengono pigiate, il mosto entra nelle caratelle dove c'era appena stato il Vinsanto dell'anno precedente, e da lì non si muove niente per almeno tre anni. Alcuni produttori aspettano anche dieci. Perché il \u003Cstrong>Vinsanto\u003C\u002Fstrong> è questo: tempo, cura, pazienza. E alla fine, un vino dolce e ambrato che vale ogni giorno di attesa.\u003C\u002Fp>\r\n\r\n\u003Ch2>Un nome che nessuno sa da dove viene davvero\u003C\u002Fh2>\r\n\r\n\u003Ch3>Il cardinale, il vino greco e un malinteso fortunato\u003C\u002Fh3>\r\n\r\n\u003Cp>Il nome \u003Cstrong>Vinsanto\u003C\u002Fstrong> ha più storie alle spalle di quante se ne possano raccontare in una sera. La più affascinante coinvolge il cardinale \u003Cstrong>Giovanni Bessarione\u003C\u002Fstrong>, che durante una degustazione avrebbe esclamato: "Questo è il vino di Xantos!", forse riferendosi a un passito greco di \u003Cstrong>Santorini\u003C\u002Fstrong>, chiamato \u003Cstrong>Xantos\u003C\u002Fstrong> nella sua lingua originale. I commensali, confondendo "Xantos" con "santos", credettero che il prelato avesse scoperto nel vino qualità addirittura sante. Da quel momento, il vin pretto diventò \u003Cstrong>Vin Santo\u003C\u002Fstrong>. Un malinteso che ha fatto la storia.\u003C\u002Fp>\r\n\r\n\u003Ch3>Le altre versioni: i santi, le stagioni e la Peste Nera\u003C\u002Fh3>\r\n\r\n\u003Cp>Ma le leggende non finiscono lì. C'è chi sostiene che \u003Cstrong>Xanthos\u003C\u002Fstrong>, in greco, significhi semplicemente giallo, e che il cardinale stesse solo commentando il colore del vino. C'è poi la versione che lega il nome al \u003Cstrong>1 novembre\u003C\u002Fstrong>, giorno di \u003Cstrong>Ognissanti\u003C\u002Fstrong>, periodo tradizionale di appassimento dell'uva. E poi c'è la versione più senese di tutte: durante la \u003Cstrong>Peste Nera del 1348\u003C\u002Fstrong>, un frate francescano curava i malati con il vino da messa. Viste le sue proprietà quasi miracolose, cominciarono a chiamarlo \u003Cstrong>Vin Santo\u003C\u002Fstrong>. Quale versione sia quella vera, nessuno lo sa con certezza. Forse è questa la parte più bella.\u003C\u002Fp>\r\n\r\n\u003Ch2>Da vino dei ricchi a simbolo di convivialità\u003C\u002Fh2>\r\n\r\n\u003Cp>Già presente sulle tavole dei ricchi nei tempi antichi, dal \u003Cstrong>XIX secolo\u003C\u002Fstrong> il \u003Cstrong>Vinsanto\u003C\u002Fstrong> scende dalle dimore nobiliari e si diffonde anche nelle cucine dei ceti meno elevati, consumato nelle occasioni di festa o come benvenuto per amici e ospiti importanti. Un gesto di accoglienza trasformato in tradizione: si apre la bottiglia, si versano i bicchieri e si offrono i \u003Cstrong>cantucci\u003C\u002Fstrong>. Un abbinamento che a \u003Cstrong>Siena\u003C\u002Fstrong> non si discute.\u003C\u002Fp>","\u003Cp> Grappoli appesi, botti sigillate e anni di attesa. Il \u003Cstrong>Vinsanto\u003C\u002Fstrong> è uno dei prodotti \u003Cstrong>enogastronomici\u003C\u002Fstrong> \u003Cstrong>da non perdere\u003C\u002Fstrong> tra le colline di \u003Cstrong>Siena\u003C\u002Fstrong>. Scopri perché.\u003C\u002Fp>","Vinsanto: il vino che nasce dall'attesa e porta con sé una leggenda","\u003Cdiv>Vuoi scoprire davvero i sapori autentici di \u003Cstrong>Siena\u003C\u002Fstrong>? Cerca un \u003Cstrong>Vinsanto\u003C\u002Fstrong> delle colline senesi, siediti e aspetta che il primo sorso ti racconti tutto il resto.\u003C\u002Fdiv>",{"@type":1531,"@id":1532,"locale":15,"name":1533,"position":1534},"vinsanto","\u002Fvinsanto",{"@type":1561,"@id":2314,"description":2315,"abstract":2316,"timetable":47,"title":2317,"subtitle":47,"ctaText":2318,"extraInformations":47,"language":2319,"slug":2311,"slugFormatted":2320},"\u002Fapi\u002F.well-known\u002Fgenid\u002Faa5e9638f37c5f140b93","\u003Ch2>Before opening the bottle, there is a story that spans years\u003C\u002Fh2>\r\n\r\n\u003Cp>In the attics of Sienese houses, where the heat of summer and the cold of winter alternate without respite, rest the \u003Cstrong>caratelle\u003C\u002Fstrong>: small barrels of different essences, sealed, silent. Inside, time is at work. The \u003Cstrong>Vinsanto\u003C\u002Fstrong> is not in a hurry. It is born from the selection of the best bunches of \u003Cstrong>Trebbiano Toscano\u003C\u002Fstrong>, \u003Cstrong>Malvasia\u003C\u002Fstrong>, and \u003Cstrong>Sangiovese\u003C\u002Fstrong>, left to dry slowly on wooden racks or hung on hooks, until the grapes have concentrated everything they had. Then they are pressed, the must enters the caratelle where the previous year's Vinsanto had just been, and from there nothing moves for at least three years. Some producers even wait ten. Because \u003Cstrong>Vinsanto\u003C\u002Fstrong> is this: time, care, patience. And in the end, a sweet and amber wine that is worth every day of waiting.\u003C\u002Fp>\r\n\r\n\u003Ch2>A name that no one really knows where it comes from\u003C\u002Fh2>\r\n\r\n\u003Ch3>The cardinal, the Greek wine, and a fortunate misunderstanding\u003C\u002Fh3>\r\n\r\n\u003Cp>The name \u003Cstrong>Vinsanto\u003C\u002Fstrong> has more stories behind it than can be told in one evening. The most fascinating involves Cardinal \u003Cstrong>Giovanni Bessarione\u003C\u002Fstrong>, who during a tasting is said to have exclaimed: "This is the wine of Xantos!", perhaps referring to a Greek passito from \u003Cstrong>Santorini\u003C\u002Fstrong>, called \u003Cstrong>Xantos\u003C\u002Fstrong> in its original language. The diners, confusing "Xantos" with "santos", believed that the prelate had discovered even saintly qualities in the wine. From that moment on, the vin pretto became \u003Cstrong>Vin Santo\u003C\u002Fstrong>. A misunderstanding that made history.\u003C\u002Fp>\r\n\r\n\u003Ch3>The other versions: the saints, the seasons, and the Black Plague\u003C\u002Fh3>\r\n\r\n\u003Cp>But the legends do not end there. Some claim that \u003Cstrong>Xanthos\u003C\u002Fstrong>, in Greek, simply means yellow, and that the cardinal was merely commenting on the color of the wine. Then there is the version that links the name to \u003Cstrong>November 1\u003C\u002Fstrong>, All Saints' Day, the traditional time for drying grapes. And then there is the most Sienese version of all: during the \u003Cstrong>Black Plague of 1348\u003C\u002Fstrong>, a Franciscan friar treated the sick with altar wine. Given its almost miraculous properties, they began to call it \u003Cstrong>Vin Santo\u003C\u002Fstrong>. Which version is the true one, no one knows for sure. Perhaps that is the most beautiful part.\u003C\u002Fp>\r\n\r\n\u003Ch2>From wine of the rich to a symbol of conviviality\u003C\u002Fh2>\r\n\r\n\u003Cp>Already present on the tables of the rich in ancient times, from the \u003Cstrong>19th century\u003C\u002Fstrong> onwards, \u003Cstrong>Vinsanto\u003C\u002Fstrong> descended from noble residences and spread to the kitchens of lower classes, consumed on festive occasions or as a welcome for friends and important guests. A gesture of hospitality transformed into tradition: the bottle is opened, glasses are poured, and \u003Cstrong>cantucci\u003C\u002Fstrong> are offered. A pairing that is not debated in \u003Cstrong>Siena\u003C\u002Fstrong>.\u003C\u002Fp>","\u003Cp>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.\u003C\u002Fp>","Vinsanto: the wine that is born from waiting and carries with it a legend","\u003Cdiv>Do you really want to discover the authentic flavors of \u003Cstrong>Siena\u003C\u002Fstrong>? Look for a \u003Cstrong>Vinsanto\u003C\u002Fstrong> from the Sienese hills, sit down, and wait for the first sip to tell you the rest.\u003C\u002Fdiv>",{"@type":1531,"@id":1540,"locale":35,"name":1541,"position":72},"\u002Fen\u002Fvinsanto",[],[2323,2327],{"@type":1581,"@id":2324,"translations":2325,"position":1534,"imagePath":2326},"\u002Fapi\u002F.well-known\u002Fgenid\u002Fb7416efdca4a06a41433",[],"https:\u002F\u002Fd3i8lfewrnejp4.cloudfront.net\u002Fml\u002Fgallery\u002Fvinsanto-2890-6abe680438a8a256511356.jpg",{"@type":1581,"@id":2328,"translations":2329,"position":1534,"imagePath":2330},"\u002Fapi\u002F.well-known\u002Fgenid\u002F83d06a9b5c68cf46622c",[],"https:\u002F\u002Fd3i8lfewrnejp4.cloudfront.net\u002Fml\u002Fgallery\u002Fvinsanto-2886-6abe680420b0e043507770.jpg",{"@type":1590,"@id":2332,"hashParam":2333},"\u002Fapi\u002F.well-known\u002Fgenid\u002Fd8e257a0c36de2b1c434","b2053f579a7f104f1d1d43d7c01c7c8a2d77c3782380f7e8eba1ebe2a7576b22",[],[],{"@id":2337,"@type":1520,"name":2338,"poiType":2339,"address":47,"latitude":47,"longitude":47,"phone":47,"mobile":47,"email":47,"website":47,"stars":47,"poiTag":2351,"translations":2352,"socials":2370,"gallery":2371,"city":1585,"province":1586,"postalCode":1587,"country":1588,"poiPreview":2376,"position":2379,"layout":1594,"otherPoiType":2380,"logoPath":1596,"poiTagsByCategory":2381},"\u002Fapi\u002Fpois\u002F019e8e1d-10dd-7378-9db2-3c0f4f2f07a6","Brunello di Montalcino",{"@id":1523,"@type":1524,"id":1525,"translations":2340,"poiCategory":2345},[2341,2343],{"@type":1528,"@id":1529,"name":10,"backUrl":11,"language":2342,"slug":1535,"slugFormatted":1536},{"@type":1531,"@id":1532,"locale":15,"name":1533,"position":1534},{"@type":1528,"@id":1538,"name":30,"backUrl":31,"language":2344,"slug":31,"slugFormatted":1542},{"@type":1531,"@id":1540,"locale":35,"name":1541,"position":72},{"@id":1544,"@type":1545,"translations":2346},[2347,2349],{"@type":1548,"@id":1549,"name":1550,"language":2348,"slug":1552,"slugFormatted":47},{"@type":1531,"@id":1532,"locale":15,"name":1533,"position":1534},{"@type":1548,"@id":1554,"name":1555,"language":2350,"slug":1557,"slugFormatted":47},{"@type":1531,"@id":1540,"locale":35,"name":1541,"position":72},[],[2353,2362],{"@type":1561,"@id":2354,"description":2355,"abstract":2356,"timetable":47,"title":2357,"subtitle":47,"ctaText":2358,"extraInformations":47,"language":2359,"slug":2360,"slugFormatted":2361},"\u002Fapi\u002F.well-known\u002Fgenid\u002F9fec9e710c0130b851a6","\u003Ch2>Un vino legato al territorio, alla storia e alla tradizione\u003C\u002Fh2>\r\n\r\n\u003Cp>sorseggiare il \u003Cstrong>Brunello di Montalcino\u003C\u002Fstrong> è un’esperienza unica. E’ un vino che nasce solo qui, nel territorio del Comune di Montalcino, tra i dolci pendii della \u003Cstrong>Val d’Orcia\u003C\u002Fstrong>, patrimonio \u003Cstrong>UNESCO\u003C\u002Fstrong>. È il vino che racconta la \u003Cstrong>Toscana\u003C\u002Fstrong> a ogni bicchiere, e ogni sorso è un viaggio nella sua storia. Prodotto al 100% con uve \u003Cstrong>Sangiovese Grosso\u003C\u002Fstrong>, cresce a un’altitudine che va dai 120 ai 650 metri, in un clima secco e ventilato, che favorisce la maturazione lenta e completa delle uve.\u003C\u002Fp>\r\n\r\n\u003Ch3>La nascita del Brunello: una tradizione che risale al XIX secolo\u003C\u002Fh3>\r\n\r\n\u003Cp>La storia moderna del Brunello inizia nella metà dell’Ottocento con \u003Cstrong>Clemente Santi\u003C\u002Fstrong> che, intuendo il potenziale del \u003Cstrong>Sangiovese\u003C\u002Fstrong> in purezza, mise a punto un processo di vinificazione, oggi riconosciuto come il fondamento di tale produzione: l’intuizione diede così vita a un vino destinato a diventare una delle icone dell’enologia italiana più riconosciute a livello mondiale.\u003C\u002Fp>\r\n\r\n\u003Cp>Il \u003Cstrong>Brunello di Montalcino\u003C\u002Fstrong> è stato anche uno dei primi vini italiani a ottenere la DOCG (Denominazione di Origine Controllata e Garantita), a testimonianza della qualità, della longevità e dell’identità del prodotto.\u003C\u002Fp>\r\n\r\n\u003Ch2>Brunello, il vino dal profumo e gusto inconfondibili\u003C\u002Fh2>\r\n\r\n\u003Cp>Il \u003Cstrong>disciplinare di produzione\u003C\u002Fstrong> prevede un lungo affinamento, che conferisce al Brunello la sua complessità aromatica. Il vino si arricchisce di profumi di \u003Cstrong>frutti rossi\u003C\u002Fstrong>, \u003Cstrong>sottobosco\u003C\u002Fstrong>, \u003Cstrong>spezie\u003C\u002Fstrong> e \u003Cstrong>legni aromatici\u003C\u002Fstrong>, che si combinano a un gusto elegante, strutturato e intenso. Ogni sorso è un’esplosione di sapori che raccontano la storia e la tradizione di un territorio unico.\u003C\u002Fp>\r\n\r\n\u003Ch3>Un’esperienza enoturistica da vivere a Montalcino\u003C\u002Fh3>\r\n\r\n\u003Cp>Montalcino oggi è una delle mete enoturistiche più rinomate. Il \u003Cstrong>borgo medievale\u003C\u002Fstrong>, le \u003Cstrong>fortezze storiche\u003C\u002Fstrong>, i \u003Cstrong>panorami mozzafiato\u003C\u002Fstrong> della \u003Cstrong>Val d’Orcia\u003C\u002Fstrong> e le \u003Cstrong>cantine storiche\u003C\u002Fstrong> attirano appassionati da ogni angolo del mondo. Le \u003Cstrong>aziende vinicole del territorio\u003C\u002Fstrong> offrono degustazioni, visite guidate e percorsi tra le vigne, lasciando ai visitatori lo spazio per entrare nella storia di questo vino straordinario.\u003C\u002Fp>\r\n\r\n\u003Ch2>Brunello in cucina, il partner perfetto\u003C\u002Fh2>\r\n\r\n\u003Cp>Il \u003Cstrong>Brunello di Montalcino\u003C\u002Fstrong> si abbina perfettamente con piatti della \u003Cstrong>tradizione toscana\u003C\u002Fstrong> come \u003Cstrong>carni rosse\u003C\u002Fstrong>, \u003Cstrong>selvaggina\u003C\u002Fstrong> e \u003Cstrong>formaggi stagionati\u003C\u002Fstrong>. Molto apprezzato anche come \u003Cstrong>vino da meditazione\u003C\u002Fstrong>, per chi desidera gustarlo da solo, in ogni sua sfumatura.\u003C\u002Fp>\r\n\r\n\u003Ch2>Montalcino capitale del Brunello\u003C\u002Fh2>\r\n\r\n\u003Cp>La reputazione internazionale del \u003Cstrong>Brunello\u003C\u002Fstrong> ha trasformato \u003Cstrong>Montalcino\u003C\u002Fstrong> in un punto di riferimento assoluto per chi ama il \u003Cstrong>vino\u003C\u002Fstrong> e la \u003Cstrong>cultura toscana\u003C\u002Fstrong>. Visitare questo territorio non significa solo scoprire un vino eccezionale, ma immergersi in un luogo che racconta tradizione, passione e storia.\u003C\u002Fp>\r\n\r\n\u003Cp>Se sei un amante del buon vino e della \u003Cstrong>cultura toscana\u003C\u002Fstrong>, \u003Cstrong>Montalcino\u003C\u002Fstrong> e il \u003Cstrong>Brunello\u003C\u002Fstrong> sono una tappa imperdibile nel tuo viaggio nella \u003Cstrong>provincia di Siena\u003C\u002Fstrong>. Vieni a scoprire il fascino di questo territorio e lasciati conquistare dalla qualità unica del \u003Cstrong>Brunello di Montalcino\u003C\u002Fstrong>.\u003C\u002Fp>","\u003Cp>Scopri il \u003Cstrong>Brunello di Montalcino\u003C\u002Fstrong>, uno dei vini più prestigiosi d’Italia. Un viaggio enoturistico tra storia, tradizione e \u003Cstrong>cultura toscana\u003C\u002Fstrong> nella splendida \u003Cstrong>Val d’Orcia\u003C\u002Fstrong>.\u003C\u002Fp>","Il Brunello di Montalcino: un simbolo dell’enologia italiana","\u003Cdiv> Scopri il \u003Cstrong>Brunello di Montalcino\u003C\u002Fstrong>, uno dei vini più prestigiosi d’Italia. Un viaggio enoturistico tra storia, tradizione e \u003Cstrong>cultura toscana\u003C\u002Fstrong> nella splendida \u003Cstrong>Val d’Orcia\u003C\u002Fstrong>. \u003C\u002Fdiv>",{"@type":1531,"@id":1532,"locale":15,"name":1533,"position":1534},"brunello-di-montalcino","\u002Fbrunello-di-montalcino",{"@type":1561,"@id":2363,"description":2364,"abstract":2365,"timetable":47,"title":2366,"subtitle":47,"ctaText":2367,"extraInformations":47,"language":2368,"slug":2360,"slugFormatted":2369},"\u002Fapi\u002F.well-known\u002Fgenid\u002F3a3befcda2cf96175e0e","\u003Ch2>A wine linked to the territory, history, and tradition\u003C\u002Fh2>\r\n\r\n\u003Cp>sipping the \u003Cstrong>Brunello di Montalcino\u003C\u002Fstrong> is a unique experience. It is a wine that is born only here, in the territory of the Municipality of Montalcino, among the gentle slopes of the \u003Cstrong>Val d'Orcia\u003C\u002Fstrong>, a \u003Cstrong>UNESCO\u003C\u002Fstrong> heritage site. It is the wine that tells the story of \u003Cstrong>Tuscany\u003C\u002Fstrong> in every glass, and each sip is a journey into its history. Produced 100% from \u003Cstrong>Sangiovese Grosso\u003C\u002Fstrong> grapes, it grows at an altitude ranging from 120 to 650 meters, in a dry and breezy climate that promotes the slow and complete ripening of the grapes.\u003C\u002Fp>\r\n\r\n\u003Ch3>The birth of Brunello: a tradition dating back to the 19th century\u003C\u002Fh3>\r\n\r\n\u003Cp>The modern history of Brunello begins in the mid-1800s with \u003Cstrong>Clemente Santi\u003C\u002Fstrong> who, sensing the potential of pure \u003Cstrong>Sangiovese\u003C\u002Fstrong>, developed a winemaking process, now recognized as the foundation of this production: this intuition gave rise to a wine destined to become one of the most recognized icons of Italian winemaking worldwide.\u003C\u002Fp>\r\n\r\n\u003Cp>The \u003Cstrong>Brunello di Montalcino\u003C\u002Fstrong> was also one of the first Italian wines to obtain the DOCG (Controlled and Guaranteed Designation of Origin), a testament to the quality, longevity, and identity of the product.\u003C\u002Fp>\r\n\r\n\u003Ch2>Brunello, the wine with unmistakable aroma and taste\u003C\u002Fh2>\r\n\r\n\u003Cp>The \u003Cstrong>production regulations\u003C\u002Fstrong> require a long aging process, which gives Brunello its aromatic complexity. The wine is enriched with aromas of \u003Cstrong>red fruits\u003C\u002Fstrong>, \u003Cstrong>undergrowth\u003C\u002Fstrong>, \u003Cstrong>spices\u003C\u002Fstrong>, and \u003Cstrong>aromatic woods\u003C\u002Fstrong>, which combine with an elegant, structured, and intense taste. Each sip is an explosion of flavors that narrate the history and tradition of a unique territory.\u003C\u002Fp>\r\n\r\n\u003Ch3>A wine tourism experience to be had in Montalcino\u003C\u002Fh3>\r\n\r\n\u003Cp>Today, Montalcino is one of the most renowned wine tourism destinations. The \u003Cstrong>medieval village\u003C\u002Fstrong>, the \u003Cstrong>historic fortresses\u003C\u002Fstrong>, the \u003Cstrong>breathtaking views\u003C\u002Fstrong> of the \u003Cstrong>Val d'Orcia\u003C\u002Fstrong>, and the \u003Cstrong>historic wineries\u003C\u002Fstrong> attract enthusiasts from every corner of the world. The \u003Cstrong>wine companies in the area\u003C\u002Fstrong> offer tastings, guided tours, and paths through the vineyards, giving visitors the space to enter the history of this extraordinary wine.\u003C\u002Fp>\r\n\r\n\u003Ch2>Brunello in the kitchen, the perfect partner\u003C\u002Fh2>\r\n\r\n\u003Cp>The \u003Cstrong>Brunello di Montalcino\u003C\u002Fstrong> pairs perfectly with dishes from \u003Cstrong>Tuscan tradition\u003C\u002Fstrong> such as \u003Cstrong>red meats\u003C\u002Fstrong>, \u003Cstrong>wild game\u003C\u002Fstrong>, and \u003Cstrong>aged cheeses\u003C\u002Fstrong>. It is also highly appreciated as a \u003Cstrong>meditation wine\u003C\u002Fstrong>, for those who wish to savor it alone, in all its nuances.\u003C\u002Fp>\r\n\r\n\u003Ch2>Montalcino, the capital of Brunello\u003C\u002Fh2>\r\n\r\n\u003Cp>The international reputation of \u003Cstrong>Brunello\u003C\u002Fstrong> has transformed \u003Cstrong>Montalcino\u003C\u002Fstrong> into an absolute reference point for those who love \u003Cstrong>wine\u003C\u002Fstrong> and \u003Cstrong>Tuscan culture\u003C\u002Fstrong>. Visiting this territory means not only discovering an exceptional wine but immersing oneself in a place that tells of tradition, passion, and history.\u003C\u002Fp>\r\n\r\n\u003Cp>If you are a lover of good wine and \u003Cstrong>Tuscan culture\u003C\u002Fstrong>, \u003Cstrong>Montalcino\u003C\u002Fstrong> and \u003Cstrong>Brunello\u003C\u002Fstrong> are a must-stop on your journey through the \u003Cstrong>province of Siena\u003C\u002Fstrong>. Come and discover the charm of this territory and let yourself be captivated by the unique quality of \u003Cstrong>Brunello di Montalcino\u003C\u002Fstrong>.\u003C\u002Fp>","\u003Cp>Discover \u003Cstrong>Brunello di Montalcino\u003C\u002Fstrong>, one of Italy's most prestigious wines. A wine tourism journey through \u003Cstrong>Tuscan history\u003C\u002Fstrong>, tradition, and culture in the splendid \u003Cstrong>Val d'Orcia\u003C\u002Fstrong>.\u003C\u002Fp>","Brunello di Montalcino: a symbol of Italian winemaking","\u003Cdiv> Discover the \u003Cstrong>Brunello di Montalcino\u003C\u002Fstrong>, one of the most prestigious wines in Italy. A wine tourism journey through history, tradition, and \u003Cstrong>Tuscan culture\u003C\u002Fstrong> in the beautiful \u003Cstrong>Val d'Orcia\u003C\u002Fstrong>. \u003C\u002Fdiv>",{"@type":1531,"@id":1540,"locale":35,"name":1541,"position":72},"\u002Fen\u002Fbrunello-di-montalcino",[],[2372],{"@type":1581,"@id":2373,"translations":2374,"position":1534,"imagePath":2375},"\u002Fapi\u002F.well-known\u002Fgenid\u002F2b393bdbbcac7629ec79",[],"https:\u002F\u002Fd3i8lfewrnejp4.cloudfront.net\u002Fml\u002Fgallery\u002Fbrunello-di-montalcino-2821-6abe8b545d99f703992049.jpg",{"@type":1590,"@id":2377,"hashParam":2378},"\u002Fapi\u002F.well-known\u002Fgenid\u002Fc9e40b6a4c0f6ce5325b","c662e0b133b211b3bb3104e7f12a4c5272ed64bc024b5969c1e23e35a3e79891",70,[],[],{"@id":2383,"@type":1520,"name":2384,"poiType":2385,"address":47,"latitude":47,"longitude":47,"phone":47,"mobile":47,"email":47,"website":47,"stars":47,"poiTag":2397,"translations":2398,"socials":2416,"gallery":2417,"city":1585,"province":1586,"postalCode":1587,"country":1588,"poiPreview":2426,"position":2429,"layout":1639,"otherPoiType":2430,"logoPath":1596,"poiTagsByCategory":2431},"\u002Fapi\u002Fpois\u002F019e96ca-ef3c-7fc2-a390-b9376c453664","Crostini neri",{"@id":1523,"@type":1524,"id":1525,"translations":2386,"poiCategory":2391},[2387,2389],{"@type":1528,"@id":1529,"name":10,"backUrl":11,"language":2388,"slug":1535,"slugFormatted":1536},{"@type":1531,"@id":1532,"locale":15,"name":1533,"position":1534},{"@type":1528,"@id":1538,"name":30,"backUrl":31,"language":2390,"slug":31,"slugFormatted":1542},{"@type":1531,"@id":1540,"locale":35,"name":1541,"position":72},{"@id":1544,"@type":1545,"translations":2392},[2393,2395],{"@type":1548,"@id":1549,"name":1550,"language":2394,"slug":1552,"slugFormatted":47},{"@type":1531,"@id":1532,"locale":15,"name":1533,"position":1534},{"@type":1548,"@id":1554,"name":1555,"language":2396,"slug":1557,"slugFormatted":47},{"@type":1531,"@id":1540,"locale":35,"name":1541,"position":72},[],[2399,2408],{"@type":1561,"@id":2400,"description":2401,"abstract":2402,"timetable":47,"title":2403,"subtitle":47,"ctaText":2404,"extraInformations":47,"language":2405,"slug":2406,"slugFormatted":2407},"\u002Fapi\u002F.well-known\u002Fgenid\u002Ff8a1dc7b337deba140b1","\u003Ch2>Origine e storia dei crostini neri\u003C\u002Fh2>\r\n\r\n\u003Cp>La ricetta dei crostini neri si sviluppa tra \u003Cstrong>Medioevo\u003C\u002Fstrong> e \u003Cstrong>Rinascimento\u003C\u002Fstrong>, quando nelle cucine nobili i fegatini venivano arricchiti con acciughe sotto sale e capperi, ingredienti costosi che aggiungevano profondità al sapore. Proprio questo incontro tra elementi poveri e sapori un tempo preziosi racconta bene la doppia anima della cucina toscana: semplice, rustica, ma intensa. Il loro nome deriva dal colore scuro del paté, dovuto alla cottura dei fegatini e alla presenza di acciughe e capperi. Il termine “neri” serve anche a distinguerli dagli altri crostini dell’antipasto toscano, come quelli ai funghi o quelli con salsa verde.\u003C\u002Fp>\r\n\r\n\u003Ch2>Ingredienti e preparazione della ricetta tradizionale\u003C\u002Fh2>\r\n\r\n\u003Cp>La base è il \u003Cstrong>pane toscano \u003C\u002Fstrong>sciocco, senza sale, la cui neutralità esalta il sapore deciso del paté e ne assorbe bene la parte grassa. In molte famiglie senesi il pane viene leggermente bagnato nel brodo prima di spalmare il patè, per ottenere un risultato più morbido e saporito.\u003C\u002Fp>\r\n\r\n\u003Cp>Il paté tradizionale viene preparato con fegatini di pollo, cipolla, acciughe, capperi, olio extravergine e un po’ di brodo. Alcune varianti prevedono un goccio di vinsanto o una punta di burro, per una consistenza più vellutata.\u003C\u002Fp>\r\n\r\n\u003Ch3>Un antipasto di festa tra Siena e Toscana\u003C\u002Fh3>\r\n\r\n\u003Cp>A Siena e nelle Crete Senesi i crostini neri sono considerati l’antipasto per eccellenza, spesso serviti insieme a salumi, pecorini e crostini bianchi con rigatino o salsiccia. Sono considerati un piatto di festa e compaiono nei pranzi di Natale, nelle cene di contrada e nelle grandi occasioni familiari.\u003C\u002Fp>\r\n\r\n\u003Cp>La ricetta viene spesso tramandata oralmente, con piccole differenze da famiglia a famiglia. In alcune zone del Chianti il paté viene servito caldo, appena preparato, mentre a Siena è più comune trovarlo tiepido o a temperatura ambiente.\u003C\u002Fp>\r\n\r\n\u003Cp>I \u003Cstrong>crostini neri\u003C\u002Fstrong> continuano così a raccontare una tradizione fatta di gusto, memoria e identità, diventando una delle espressioni più autentiche della tavola toscana.\u003C\u002Fp>","\u003Cp>Hai mai assaggiato un piatto capace di raccontare, in un solo morso, la parte più autentica della\u003Cstrong> cucina toscana\u003C\u002Fstrong>?\u003C\u002Fp>\r\n\r\n\u003Cp>I \u003Cstrong>crostini neri\u003C\u002Fstrong> sono uno dei simboli più riconoscibili dell’\u003Cstrong>antipasto toscano\u003C\u002Fstrong> e, a \u003Cstrong>Siena\u003C\u002Fstrong> e nelle \u003Cstrong>Crete Senesi\u003C\u002Fstrong>, rappresentano da sempre una presenza immancabile sulla tavola. Nati come piatto povero della campagna, raccontano una cucina in cui nulla del pollo veniva sprecato e in cui anche i fegatini, considerati una parte minore, trovavano posto in una ricetta ricca di carattere. Ancora oggi i crostini neri sono un ponte diretto con la convivialità, la memoria gastronomica e il gusto più profondo della \u003Cstrong>tradizione\u003C\u002Fstrong>.\u003C\u002Fp>","Crostini neri: il sapore più intenso della tradizione toscana","\u003Cdiv>Assaggia i crostini neri e scopri uno dei sapori più autentici della tradizione senese e toscana, tra cucina rurale, storia e convivialità.\u003C\u002Fdiv>",{"@type":1531,"@id":1532,"locale":15,"name":1533,"position":1534},"crostini-neri","\u002Fcrostini-neri",{"@type":1561,"@id":2409,"description":2410,"abstract":2411,"timetable":47,"title":2412,"subtitle":47,"ctaText":2413,"extraInformations":47,"language":2414,"slug":2406,"slugFormatted":2415},"\u002Fapi\u002F.well-known\u002Fgenid\u002Fcc430eb77c8ba6e689ad","\u003Ch2>Origin and history of black crostini\u003C\u002Fh2>\r\n\r\n\u003Cp>The recipe for black crostini developed between the \u003Cstrong>Middle Ages\u003C\u002Fstrong> and the \u003Cstrong>Renaissance\u003C\u002Fstrong>, when in noble kitchens the livers were enriched with salted anchovies and capers, expensive ingredients that added depth to the flavor. This meeting between poor elements and once-precious flavors well tells the dual soul of Tuscan cuisine: simple, rustic, yet intense. Their name derives from the dark color of the pâté, due to the cooking of the livers and the presence of anchovies and capers. The term “black” also serves to distinguish them from other crostini of Tuscan antipasto, such as those with mushrooms or those with green sauce.\u003C\u002Fp>\r\n\r\n\u003Ch2>Ingredients and preparation of the traditional recipe\u003C\u002Fh2>\r\n\r\n\u003Cp>The base is \u003Cstrong>Tuscan bread\u003C\u002Fstrong>, unsalted, whose neutrality enhances the strong flavor of the pâté and absorbs the fatty part well. In many Sienese families, the bread is slightly moistened in broth before spreading the pâté, to achieve a softer and tastier result.\u003C\u002Fp>\r\n\r\n\u003Cp>The traditional pâté is prepared with chicken livers, onion, anchovies, capers, extra virgin olive oil, and a bit of broth. Some variations include a splash of vinsanto or a touch of butter for a creamier consistency.\u003C\u002Fp>\r\n\r\n\u003Ch3>A festive appetizer between Siena and Tuscany\u003C\u002Fh3>\r\n\r\n\u003Cp>In Siena and the Crete Senesi, black crostini are considered the quintessential appetizer, often served alongside cured meats, pecorino cheese, and white crostini with rigatino or sausage. They are regarded as a festive dish and appear at Christmas lunches, contrada dinners, and major family occasions.\u003C\u002Fp>\r\n\r\n\u003Cp>The recipe is often passed down orally, with small differences from family to family. In some areas of Chianti, the pâté is served hot, freshly made, while in Siena it is more common to find it warm or at room temperature.\u003C\u002Fp>\r\n\r\n\u003Cp>\u003Cstrong>Black crostini\u003C\u002Fstrong> continue to tell a tradition made of taste, memory, and identity, becoming one of the most authentic expressions of the Tuscan table.\u003C\u002Fp>","\u003Cp>Have you ever tasted a dish capable of telling, in a single bite, the most authentic part of \u003Cstrong>Tuscan cuisine\u003C\u002Fstrong>?\u003C\u002Fp>\r\n\r\n\u003Cp>\u003Cstrong>Black crostini\u003C\u002Fstrong> are one of the most recognizable symbols of \u003Cstrong>Tuscan antipasto\u003C\u002Fstrong> and, in \u003Cstrong>Siena\u003C\u002Fstrong> and the \u003Cstrong>Crete Senesi\u003C\u002Fstrong>, 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 \u003Cstrong>tradition\u003C\u002Fstrong>.\u003C\u002Fp>","Black Crostini: the most intense flavor of Tuscan tradition","\u003Cdiv>Taste the black crostini and discover one of the most authentic flavors of Sienese and Tuscan tradition, between rural cuisine, history, and conviviality.\u003C\u002Fdiv>",{"@type":1531,"@id":1540,"locale":35,"name":1541,"position":72},"\u002Fen\u002Fcrostini-neri",[],[2418,2422],{"@type":1581,"@id":2419,"translations":2420,"position":1534,"imagePath":2421},"\u002Fapi\u002F.well-known\u002Fgenid\u002F3344235e1fdcd60c88dd",[],"https:\u002F\u002Fd3i8lfewrnejp4.cloudfront.net\u002Fml\u002Fgallery\u002Fcrostini-neri-2829-6abe897198645151395262.jpg",{"@type":1581,"@id":2423,"translations":2424,"position":1534,"imagePath":2425},"\u002Fapi\u002F.well-known\u002Fgenid\u002F46eed17b35a50d6d1b11",[],"https:\u002F\u002Fd3i8lfewrnejp4.cloudfront.net\u002Fml\u002Fgallery\u002Fcrostini-neri-2831-6abe8971b43a2032911143.jpg",{"@type":1590,"@id":2427,"hashParam":2428},"\u002Fapi\u002F.well-known\u002Fgenid\u002Fd84e3adeb5908c82573e","d4f38b6b67683b34fc8253c13a5747d6f72caa1b535f9cd0e156a9d95d62c702",60,[],[],{"@id":2433,"@type":1520,"name":2434,"poiType":2435,"address":47,"latitude":47,"longitude":47,"phone":47,"mobile":47,"email":47,"website":47,"stars":47,"poiTag":2447,"translations":2448,"socials":2466,"gallery":2467,"city":47,"province":47,"postalCode":47,"country":47,"poiPreview":2472,"position":2429,"layout":1594,"otherPoiType":2475,"logoPath":1596,"poiTagsByCategory":2476},"\u002Fapi\u002Fpois\u002F019eb042-4ba8-7b92-8e81-5361be9115ba","Olio",{"@id":1523,"@type":1524,"id":1525,"translations":2436,"poiCategory":2441},[2437,2439],{"@type":1528,"@id":1529,"name":10,"backUrl":11,"language":2438,"slug":1535,"slugFormatted":1536},{"@type":1531,"@id":1532,"locale":15,"name":1533,"position":1534},{"@type":1528,"@id":1538,"name":30,"backUrl":31,"language":2440,"slug":31,"slugFormatted":1542},{"@type":1531,"@id":1540,"locale":35,"name":1541,"position":72},{"@id":1544,"@type":1545,"translations":2442},[2443,2445],{"@type":1548,"@id":1549,"name":1550,"language":2444,"slug":1552,"slugFormatted":47},{"@type":1531,"@id":1532,"locale":15,"name":1533,"position":1534},{"@type":1548,"@id":1554,"name":1555,"language":2446,"slug":1557,"slugFormatted":47},{"@type":1531,"@id":1540,"locale":35,"name":1541,"position":72},[],[2449,2458],{"@type":1561,"@id":2450,"description":2451,"abstract":2452,"timetable":47,"title":2453,"subtitle":47,"ctaText":2454,"extraInformations":47,"language":2455,"slug":2456,"slugFormatted":2457},"\u002Fapi\u002F.well-known\u002Fgenid\u002Fbbd9e8a433d1134ff513","\u003Ch2>Prima ancora di assaggiarlo, lo si vede\u003C\u002Fh2>\r\n\r\n\u003Cp>Guardando il paesaggio che circonda \u003Cstrong>Siena\u003C\u002Fstrong>, c'è qualcosa che torna sempre: i filari di viti, i cipressi, i poderi in cima alle colline. E poi loro, le piante di olivo, con i loro rami contorti e il fogliame argentato che cambia colore con il vento. L'\u003Cstrong>olivo\u003C\u002Fstrong> non è solo una pianta: è una componente fondamentale di quel paesaggio che ha reso la campagna senese riconoscibile in tutto il mondo. Coltivato in gran parte della provincia, soprattutto nelle aree collinari dove trova condizioni ideali di terreno ed esposizione, l'olivo di \u003Cstrong>Siena\u003C\u002Fstrong> porta con sé una storia che affonda le radici nella \u003Cstrong>Caduta dell'Impero Romano\u003C\u002Fstrong>, quando la coltivazione si diffonde nei monasteri e nelle comunità religiose. Dal \u003Cstrong>Rinascimento\u003C\u002Fstrong> in poi, le politiche agricole promosse dai \u003Cstrong>Medici\u003C\u002Fstrong> danno nuovo impulso a una tradizione che non si è mai fermata.\u003C\u002Fp>\r\n\r\n\u003Ch2>Ottobre arriva e tutto cambia\u003C\u002Fh2>\r\n\r\n\u003Ch3>La raccolta: uno dei momenti più importanti dell'anno\u003C\u002Fh3>\r\n\r\n\u003Cp>Tra ottobre e dicembre, nelle campagne senesi, il ritmo rallenta e si concentra. È il momento della \u003Cstrong>raccolta delle olive\u003C\u002Fstrong>, uno degli appuntamenti più importanti dell'anno agricolo, quando le famiglie, i contadini e i produttori tornano tra gli alberi con le reti e le mani. Un gesto antico, ripetuto ogni anno, che trasforma le olive in qualcosa di prezioso. L'aria profuma di erba e di terra bagnata, e nelle cantine dei frantoi comincia il lavoro che darà vita all'\u003Cstrong>olio nuovo\u003C\u002Fstrong>: denso, verde, con un profumo che non assomiglia a nessun altro.\u003C\u002Fp>\r\n\r\n\u003Ch3>I marchi che garantiscono la qualità\u003C\u002Fh3>\r\n\r\n\u003Cp>Non tutti gli oli sono uguali, e a \u003Cstrong>Siena\u003C\u002Fstrong> lo sanno bene. Tra i prodotti del territorio spiccano la \u003Cstrong>DOP Terre di Siena\u003C\u002Fstrong>, con le varietà \u003Cstrong>frantoio\u003C\u002Fstrong>, \u003Cstrong>correggiolo\u003C\u002Fstrong>, \u003Cstrong>leccino\u003C\u002Fstrong> e \u003Cstrong>moraiolo\u003C\u002Fstrong>, la \u003Cstrong>DOP Chianti Classico\u003C\u002Fstrong> e l'\u003Cstrong>IGP Toscano\u003C\u002Fstrong>. Marchi che tutelano un prodotto che nasce da un territorio preciso, da varietà precise, da mani che conoscono ogni albero per nome.\u003C\u002Fp>\r\n\r\n\u003Ch2>Come entra in tavola\u003C\u002Fh2>\r\n\r\n\u003Cp>L'olio senese non si nasconde dietro gli altri ingredienti: li accompagna, li esalta, li completa. Lo si trova sulla \u003Cstrong>bruschetta con l'olio nuovo\u003C\u002Fstrong>, dove basta una fetta di pane abbrustolito per capire tutto. Lo si trova nelle \u003Cstrong>zuppe tradizionali\u003C\u002Fstrong>, nelle \u003Cstrong>verdure e pinzimonio\u003C\u002Fstrong>, nelle \u003Cstrong>carni alla griglia\u003C\u002Fstrong>. Un filo verde e profumato che attraversa tutta la cucina senese, dalla più semplice alla più elaborata.\u003C\u002Fp>\r\n\r\n\u003Ch2>Siena e l'olio: un legame che va oltre la tavola\u003C\u002Fh2>\r\n\r\n\u003Cp>\u003Cstrong>Siena\u003C\u002Fstrong> fa parte dell'\u003Cstrong>associazione nazionale delle Città dell'Olio\u003C\u002Fstrong>, che riunisce i comuni italiani legati alla tradizione olivicola. Partecipa a iniziative come la \u003Cstrong>Camminata tra gli Olivi\u003C\u002Fstrong> e ospita esperienze di visita ai \u003Cstrong>frantoi\u003C\u002Fstrong> e degustazioni di \u003Cstrong>olio novo\u003C\u002Fstrong> che permettono di vivere questa tradizione dall'interno. Passeggiando per il \u003Cstrong>Terzo di San Martino\u003C\u002Fstrong>, si incontra anche \u003Cstrong>Via dell'Oliviera\u003C\u002Fstrong>, il cui nome deriva dai possedimenti dell'antica famiglia degli \u003Cstrong>Olivieri\u003C\u002Fstrong> o dalla presenza di un locale per la raccolta e lo stoccaggio delle olive prima della frangitura. Un nome che, come spesso accade a \u003Cstrong>Siena\u003C\u002Fstrong>, racconta più di quanto sembri.\u003C\u002Fp>","\u003Cp> Olivi, colline senesi e un olio che profuma di ottobre. L'\u003Cstrong>olio extravergine di Siena\u003C\u002Fstrong> è uno dei prodotti \u003Cstrong>enogastronomici\u003C\u002Fstrong> \u003Cstrong>da non perdere\u003C\u002Fstrong> in \u003Cstrong>Toscana\u003C\u002Fstrong>. Scopri perché.\u003C\u002Fp>","Olio di Siena: il paesaggio che si versa nel piatto","\u003Cdiv>Vuoi scoprire davvero i sapori autentici di \u003Cstrong>Siena\u003C\u002Fstrong>? Visita un frantoio, assaggia l'\u003Cstrong>olio novo\u003C\u002Fstrong> e lascia che il profumo delle colline senesi faccia il resto.\u003C\u002Fdiv>",{"@type":1531,"@id":1532,"locale":15,"name":1533,"position":1534},"olio","\u002Folio",{"@type":1561,"@id":2459,"description":2460,"abstract":2461,"timetable":47,"title":2462,"subtitle":47,"ctaText":2463,"extraInformations":47,"language":2464,"slug":2456,"slugFormatted":2465},"\u002Fapi\u002F.well-known\u002Fgenid\u002Fbd473dc4217287405a10","\u003Ch2>Before even tasting it, you see it\u003C\u002Fh2>\r\n\r\n\u003Cp>Looking at the landscape surrounding \u003Cstrong>Siena\u003C\u002Fstrong>, there is something that always comes back: the rows of vines, the cypress trees, the farms on top of the hills. And then there are the olive trees, with their twisted branches and silver foliage that changes color with the wind. The \u003Cstrong>olive tree\u003C\u002Fstrong> is not just a plant: it is a fundamental component of that landscape that has made the Sienese countryside recognizable all over the world. Cultivated in much of the province, especially in the hilly areas where it finds ideal conditions of soil and exposure, the olive tree of \u003Cstrong>Siena\u003C\u002Fstrong> carries with it a history that dates back to the \u003Cstrong>Fall of the Roman Empire\u003C\u002Fstrong>, when cultivation spread in monasteries and religious communities. From the \u003Cstrong>Renaissance\u003C\u002Fstrong> onwards, the agricultural policies promoted by the \u003Cstrong>Medici\u003C\u002Fstrong> gave new impetus to a tradition that has never stopped.\u003C\u002Fp>\r\n\r\n\u003Ch2>October arrives and everything changes\u003C\u002Fh2>\r\n\r\n\u003Ch3>The harvest: one of the most important moments of the year\u003C\u002Fh3>\r\n\r\n\u003Cp>Between October and December, in the Sienese countryside, the rhythm slows down and focuses. It is the time of the \u003Cstrong>olive harvest\u003C\u002Fstrong>, one of the most important events of the agricultural year, when families, farmers, and producers return among the trees with nets and hands. An ancient gesture, repeated every year, that transforms olives into something precious. The air is fragrant with grass and wet earth, and in the cellars of the mills, the work begins that will give life to the \u003Cstrong>new oil\u003C\u002Fstrong>: thick, green, with a scent unlike any other.\u003C\u002Fp>\r\n\r\n\u003Ch3>The brands that guarantee quality\u003C\u002Fh3>\r\n\r\n\u003Cp>Not all oils are the same, and \u003Cstrong>Siena\u003C\u002Fstrong> knows this well. Among the local products stand out the \u003Cstrong>DOP Terre di Siena\u003C\u002Fstrong>, with the varieties \u003Cstrong>frantoio\u003C\u002Fstrong>, \u003Cstrong>correggiolo\u003C\u002Fstrong>, \u003Cstrong>leccino\u003C\u002Fstrong>, and \u003Cstrong>moraiolo\u003C\u002Fstrong>, the \u003Cstrong>DOP Chianti Classico\u003C\u002Fstrong>, and the \u003Cstrong>IGP Toscano\u003C\u002Fstrong>. Brands that protect a product that comes from a specific territory, from specific varieties, from hands that know each tree by name.\u003C\u002Fp>\r\n\r\n\u003Ch2>How it comes to the table\u003C\u002Fh2>\r\n\r\n\u003Cp>The Sienese oil does not hide behind other ingredients: it accompanies them, enhances them, completes them. It can be found on \u003Cstrong>bruschetta with new oil\u003C\u002Fstrong>, where just a slice of toasted bread is enough to understand everything. It is found in \u003Cstrong>traditional soups\u003C\u002Fstrong>, in \u003Cstrong>vegetables and pinzimonio\u003C\u002Fstrong>, in \u003Cstrong>grilled meats\u003C\u002Fstrong>. A green and fragrant thread that runs through all Sienese cuisine, from the simplest to the most elaborate.\u003C\u002Fp>\r\n\r\n\u003Ch2>Siena and oil: a bond that goes beyond the table\u003C\u002Fh2>\r\n\r\n\u003Cp>\u003Cstrong>Siena\u003C\u002Fstrong> is part of the \u003Cstrong>national association of Cities of Oil\u003C\u002Fstrong>, which brings together Italian municipalities linked to the olive-growing tradition. It participates in initiatives such as the \u003Cstrong>Walk among the Olives\u003C\u002Fstrong> and hosts experiences of visiting \u003Cstrong>mills\u003C\u002Fstrong> and tasting \u003Cstrong>new oil\u003C\u002Fstrong> that allow you to experience this tradition from the inside. Walking through \u003Cstrong>Terzo di San Martino\u003C\u002Fstrong>, you also encounter \u003Cstrong>Via dell'Oliviera\u003C\u002Fstrong>, whose name derives from the possessions of the ancient family of \u003Cstrong>Olivieri\u003C\u002Fstrong> or from the presence of a place for collecting and storing olives before pressing. A name that, as often happens in \u003Cstrong>Siena\u003C\u002Fstrong>, tells more than it seems.\u003C\u002Fp>","\u003Cp>Olive trees, Sienese hills, and an oil that smells of October. \u003Cstrong>Siena's extra virgin olive\u003C\u002Fstrong> oil is one of \u003Cstrong>Tuscany's must-try food and wine products\u003C\u002Fstrong>. Find out why.\u003C\u002Fp>","Siena Oil: the landscape that pours onto the plate","\u003Cdiv>Do you really want to discover the authentic flavors of \u003Cstrong>Siena\u003C\u002Fstrong>? Visit a mill, taste the \u003Cstrong>new oil\u003C\u002Fstrong>, and let the scent of the Sienese hills do the rest.\u003C\u002Fdiv>",{"@type":1531,"@id":1540,"locale":35,"name":1541,"position":72},"\u002Fen\u002Folio",[],[2468],{"@type":1581,"@id":2469,"translations":2470,"position":1534,"imagePath":2471},"\u002Fapi\u002F.well-known\u002Fgenid\u002Fba392d8619a80eee01b5",[],"https:\u002F\u002Fd3i8lfewrnejp4.cloudfront.net\u002Fml\u002Fgallery\u002Folio-2881-6abf5d920683c865205648.jpg",{"@type":1590,"@id":2473,"hashParam":2474},"\u002Fapi\u002F.well-known\u002Fgenid\u002F3e886a73f42ec4b0a3f1","047d26dd55ab3fcc47ff82426df03fbce47c40095a31e97b465fa1c1b5353efd",[],[],{"@id":2478,"@type":1520,"name":2479,"poiType":2480,"address":47,"latitude":47,"longitude":47,"phone":47,"mobile":47,"email":47,"website":47,"stars":47,"poiTag":2492,"translations":2493,"socials":2511,"gallery":2512,"city":1585,"province":1586,"postalCode":1587,"country":1588,"poiPreview":2517,"position":2429,"layout":1594,"otherPoiType":2520,"logoPath":1596,"poiTagsByCategory":2521},"\u002Fapi\u002Fpois\u002F019e8c9c-063b-74a3-bc9b-8c306896f30d","Pecorino Toscano DOP",{"@id":1523,"@type":1524,"id":1525,"translations":2481,"poiCategory":2486},[2482,2484],{"@type":1528,"@id":1529,"name":10,"backUrl":11,"language":2483,"slug":1535,"slugFormatted":1536},{"@type":1531,"@id":1532,"locale":15,"name":1533,"position":1534},{"@type":1528,"@id":1538,"name":30,"backUrl":31,"language":2485,"slug":31,"slugFormatted":1542},{"@type":1531,"@id":1540,"locale":35,"name":1541,"position":72},{"@id":1544,"@type":1545,"translations":2487},[2488,2490],{"@type":1548,"@id":1549,"name":1550,"language":2489,"slug":1552,"slugFormatted":47},{"@type":1531,"@id":1532,"locale":15,"name":1533,"position":1534},{"@type":1548,"@id":1554,"name":1555,"language":2491,"slug":1557,"slugFormatted":47},{"@type":1531,"@id":1540,"locale":35,"name":1541,"position":72},[],[2494,2503],{"@type":1561,"@id":2495,"description":2496,"abstract":2497,"timetable":47,"title":2498,"subtitle":47,"ctaText":2499,"extraInformations":47,"language":2500,"slug":2501,"slugFormatted":2502},"\u002Fapi\u002F.well-known\u002Fgenid\u002F29c690fcaf8ecdf3f560","\u003Ch2>Il latte, il pascolo, il territorio: dove nasce il sapore\u003C\u002Fh2>\r\n\r\n\u003Ch3>Erbe spontanee, aria di collina e greggi toscane\u003C\u002Fh3>\r\n\r\n\u003Cp>Il \u003Cstrong>Pecorino Toscano DOP\u003C\u002Fstrong> si produce esclusivamente con \u003Cstrong>latte ovino intero\u003C\u002Fstrong>, proveniente da greggi allevate in Toscana e in alcune aree limitrofe di Lazio e Umbria. Non è un dettaglio tecnico, è il cuore del prodotto. Il pascolo ricco di erbe spontanee, l'aria delle colline e dei boschi, le stagioni che scandiscono i ritmi dell'allevamento: tutto questo finisce nel latte, e dal latte passa nel formaggio: ogni forma è un ritratto del territorio che l'ha prodotta. Nel Settecento era conosciuto come \u003Cstrong>"cacio marzolino"\u003C\u002Fstrong>, perché la produzione iniziava a marzo, quando il latte delle pecore, dopo i pascoli primaverili, era più ricco, profumato e pieno di vita.\u003C\u002Fp>\r\n\r\n\u003Ch2>Fresco o stagionato: due caratteri, una sola eccellenza\u003C\u002Fh2>\r\n\r\n\u003Ch3>Il fresco: delicato, morbido, immediato\u003C\u002Fh3>\r\n\r\n\u003Cp>Il \u003Cstrong>Pecorino Toscano fresco\u003C\u002Fstrong> ha una pasta chiara e morbida, un gusto delicato e latteo che conquista senza sovrastare. È il formaggio della semplicità felice, perfetto sia da solo, che accompagnato con un filo di miele o una confettura di fichi o di pere. Un assaggio che sa di primavera e di campagna appena svegliata.\u003C\u002Fp>\r\n\r\n\u003Ch3>Lo stagionato: compatto, aromatico, memorabile\u003C\u002Fh3>\r\n\r\n\u003Cp>Con il tempo tutto cambia. Il \u003Cstrong>Pecorino Toscano stagionato\u003C\u002Fstrong> diventa più compatto, più intenso, più complesso: note di fieno, frutta secca, erbe di pascolo che si stratificano in un sapore che resta. La stagionatura avviene spesso in ambienti naturali, dove l'aria circostante contribuisce allo sviluppo di aromi che nessun processo industriale è capace replicare. Il risultato è un formaggio che varia sensibilmente da zona a zona, da produttore a produttore, rendendo ogni forma un prodotto unico e irripetibile.\u003C\u002Fp>\r\n\r\n\u003Ch2>In cucina e a tavola: un formaggio senza confini\u003C\u002Fh2>\r\n\r\n\u003Ch3>Dal tagliere alla pasta: la versatilità di un simbolo toscano\u003C\u002Fh3>\r\n\r\n\u003Cp>Il \u003Cstrong>Pecorino Toscano DOP\u003C\u002Fstrong> è uno dei formaggi più versatili della tradizione italiana. Si gusta in tavola con miele e confetture, si grattugia sulla pasta (i \u003Cstrong>pici al pecorino\u003C\u002Fstrong> sono un classico senese imprescindibile) e arricchisce piatti storici come la ribollita. In ogni tagliere tradizionale si adagia accanto ai \u003Cstrong>salumi senesi\u003C\u002Fstrong>, ai crostini neri e a un calice di vino rosso delle colline: un ensemble che racconta la\u003Cstrong> \u003C\u002Fstrong>\u003Cstrong>terra di Siena\u003C\u002Fstrong> meglio di qualsiasi parola. La \u003Cstrong>Denominazione di Origine Protetta\u003C\u002Fstrong>, ottenuta nel 1996, tutela oggi questa tradizione millenaria, garantendo che ogni forma di Pecorino Toscano DOP sia davvero figlia del suo territorio\u003C\u002Fp>","\u003Cp>Ci sono formaggi che esistono da prima delle nazioni. Il \u003Cstrong>Pecorino Toscano DOP\u003C\u002Fstrong> è uno di questi: le sue origini affondano nel mondo \u003Cstrong>etrusco e romano\u003C\u002Fstrong>, in un tempo in cui le colline toscane erano già punteggiate di greggi e le tecniche di caseificazione si tramandavano come saperi preziosi. Plinio il Vecchio, nella Naturalis Historia, citava già un formaggio toscano di latte ovino straordinariamente simile a quello che oggi troviamo sui nostri taglieri. Duemila anni di continuità in una forma di formaggio. Poche cose, in cucina, possono vantare altrettanto.\u003C\u002Fp>","Pecorino Toscano DOP: la storia della Toscana in ogni forma","\u003Cdiv>Una degustazione di Pecorino Toscano DOP è un’esperienza assolutamente da fare: fresco, stagionato, abbinato al miele o alla marmellata. Il modo più autentico per assaporare duemila anni di storia toscana\u003C\u002Fdiv>",{"@type":1531,"@id":1532,"locale":15,"name":1533,"position":1534},"pecorino-toscano-dop","\u002Fpecorino-toscano-dop",{"@type":1561,"@id":2504,"description":2505,"abstract":2506,"timetable":47,"title":2507,"subtitle":47,"ctaText":2508,"extraInformations":47,"language":2509,"slug":2501,"slugFormatted":2510},"\u002Fapi\u002F.well-known\u002Fgenid\u002F819ec2d47fee819fa753","\u003Ch2>The milk, the pasture, the territory: where flavor is born\u003C\u002Fh2>\r\n\r\n\u003Ch3>Wild herbs, hill air, and Tuscan flocks\u003C\u002Fh3>\r\n\r\n\u003Cp>The \u003Cstrong>Pecorino Toscano DOP\u003C\u002Fstrong> is produced exclusively with \u003Cstrong>whole sheep's milk\u003C\u002Fstrong>, coming from flocks raised in Tuscany and in some neighboring areas of Lazio and Umbria. This is not a technical detail, it is the heart of the product. The pasture rich in wild herbs, the air of the hills and woods, the seasons that mark the rhythms of farming: all this ends up in the milk, and from the milk it passes into the cheese: every shape is a portrait of the territory that produced it. In the eighteenth century, it was known as \u003Cstrong>"cacio marzolino"\u003C\u002Fstrong>, because production began in March, when the milk from the sheep, after the spring pastures, was richer, fragrant, and full of life.\u003C\u002Fp>\r\n\r\n\u003Ch2>Fresh or aged: two characters, one excellence\u003C\u002Fh2>\r\n\r\n\u003Ch3>The fresh: delicate, soft, immediate\u003C\u002Fh3>\r\n\r\n\u003Cp>The \u003Cstrong>Pecorino Toscano fresco\u003C\u002Fstrong> has a light and soft texture, a delicate and milky flavor that captivates without overwhelming. It is the cheese of happy simplicity, perfect both on its own and paired with a drizzle of honey or a fig or pear jam. A taste that evokes spring and a freshly awakened countryside.\u003C\u002Fp>\r\n\r\n\u003Ch3>The aged: compact, aromatic, memorable\u003C\u002Fh3>\r\n\r\n\u003Cp>With time, everything changes. The \u003Cstrong>Pecorino Toscano stagionato\u003C\u002Fstrong> becomes more compact, more intense, more complex: notes of hay, dried fruit, and pasture herbs layer into a flavor that lingers. Aging often occurs in natural environments, where the surrounding air contributes to the development of aromas that no industrial process can replicate. The result is a cheese that varies significantly from area to area, from producer to producer, making each shape a unique and unrepeatable product.\u003C\u002Fp>\r\n\r\n\u003Ch2>In the kitchen and at the table: a cheese without borders\u003C\u002Fh2>\r\n\r\n\u003Ch3>From the cheese board to pasta: the versatility of a Tuscan symbol\u003C\u002Fh3>\r\n\r\n\u003Cp>The \u003Cstrong>Pecorino Toscano DOP\u003C\u002Fstrong> is one of the most versatile cheeses in Italian tradition. It is enjoyed at the table with honey and jams, grated over pasta (the \u003Cstrong>pici al pecorino\u003C\u002Fstrong> is an essential Sienese classic) and enriches historic dishes like ribollita. On every traditional cheese board, it lies next to \u003Cstrong>Sienese cured meats\u003C\u002Fstrong>, black crostini, and a glass of red wine from the hills: an ensemble that tells the \u003Cstrong>land of Siena\u003C\u002Fstrong> better than any words. The \u003Cstrong>Protected Designation of Origin\u003C\u002Fstrong>, obtained in 1996, today safeguards this millennia-old tradition, ensuring that every shape of Pecorino Toscano DOP is truly a product of its territory.\u003C\u002Fp>","\u003Cp>There are cheeses that have existed before nations. The \u003Cstrong>Pecorino Toscano DOP\u003C\u002Fstrong> is one of these: its origins date back to the \u003Cstrong>Etruscan and Roman\u003C\u002Fstrong> 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.\u003C\u002Fp>","Pecorino Toscano DOP: the history of Tuscany in every shape","\u003Cdiv>A tasting of Pecorino Toscano DOP is an experience absolutely worth having: fresh, aged, paired with honey or jam. The most authentic way to savor two thousand years of Tuscan history\u003C\u002Fdiv>",{"@type":1531,"@id":1540,"locale":35,"name":1541,"position":72},"\u002Fen\u002Fpecorino-toscano-dop",[],[2513],{"@type":1581,"@id":2514,"translations":2515,"position":1534,"imagePath":2516},"\u002Fapi\u002F.well-known\u002Fgenid\u002Fa4451efb356e16a562ef",[],"https:\u002F\u002Fd3i8lfewrnejp4.cloudfront.net\u002Fml\u002Fgallery\u002Fpecorino-con-miele-2-6a7610a9c60d3511971469.jpg",{"@type":1590,"@id":2518,"hashParam":2519},"\u002Fapi\u002F.well-known\u002Fgenid\u002Ffcf3d8b133addc410c20","49ffbe5ed13917008de35de8e2f3753bb9965a01861d0f0c44e9aec288552e16",[],[],{"@id":2523,"@type":1520,"name":2524,"poiType":2525,"address":47,"latitude":47,"longitude":47,"phone":47,"mobile":47,"email":47,"website":47,"stars":47,"poiTag":2537,"translations":2538,"socials":2556,"gallery":2557,"city":47,"province":47,"postalCode":47,"country":47,"poiPreview":2566,"position":2429,"layout":1594,"otherPoiType":2569,"logoPath":1596,"poiTagsByCategory":2570},"\u002Fapi\u002Fpois\u002F019eb046-8ce5-7941-94d6-a8a658805abe","Tartufo",{"@id":1523,"@type":1524,"id":1525,"translations":2526,"poiCategory":2531},[2527,2529],{"@type":1528,"@id":1529,"name":10,"backUrl":11,"language":2528,"slug":1535,"slugFormatted":1536},{"@type":1531,"@id":1532,"locale":15,"name":1533,"position":1534},{"@type":1528,"@id":1538,"name":30,"backUrl":31,"language":2530,"slug":31,"slugFormatted":1542},{"@type":1531,"@id":1540,"locale":35,"name":1541,"position":72},{"@id":1544,"@type":1545,"translations":2532},[2533,2535],{"@type":1548,"@id":1549,"name":1550,"language":2534,"slug":1552,"slugFormatted":47},{"@type":1531,"@id":1532,"locale":15,"name":1533,"position":1534},{"@type":1548,"@id":1554,"name":1555,"language":2536,"slug":1557,"slugFormatted":47},{"@type":1531,"@id":1540,"locale":35,"name":1541,"position":72},[],[2539,2548],{"@type":1561,"@id":2540,"description":2541,"abstract":2542,"timetable":47,"title":2543,"subtitle":47,"ctaText":2544,"extraInformations":47,"language":2545,"slug":2546,"slugFormatted":2547},"\u002Fapi\u002F.well-known\u002Fgenid\u002F00c5fd654952fa842690","\u003Ch2>Le varietà di tartufo nelle Terre di Siena\u003C\u002Fh2>\r\n\r\n\u003Cp>Il tartufo è uno dei prodotti principali di \u003Cstrong>Siena\u003C\u002Fstrong> e del suo territorio. Nelle Terre di Siena si trovano quattro varietà principali: \u003Cstrong>tartufo bianco pregiato\u003C\u002Fstrong>, \u003Cstrong>tartufo nero pregiato\u003C\u002Fstrong>, \u003Cstrong>tartufo bianchetto \u003C\u002Fstrong>o\u003Cstrong> marzuolo\u003C\u002Fstrong> e \u003Cstrong>tartufo scorzone\u003C\u002Fstrong>.\u003C\u002Fp>\r\n\r\n\u003Cp>La principale area di diffusione del tartufo bianco è quella delle \u003Cstrong>Crete Senesi\u003C\u002Fstrong>, in particolare \u003Cstrong>Asciano\u003C\u002Fstrong> e \u003Cstrong>San Giovanni d’Asso\u003C\u002Fstrong>, mentre il tartufo nero è diffuso soprattutto nella \u003Cstrong>Montagnola Senese\u003C\u002Fstrong>. Lo scorzone si trova principalmente tra \u003Cstrong>Chianti\u003C\u002Fstrong> e \u003Cstrong>Val d’Elsa\u003C\u002Fstrong>, mentre il bianchetto è presente nella \u003Cstrong>Val d’Arbia\u003C\u002Fstrong>.\u003C\u002Fp>\r\n\r\n\u003Cp>Il \u003Cstrong>tartufo bianco delle Crete Senesi\u003C\u002Fstrong> è considerato uno dei più pregiati in Italia.\u003C\u002Fp>\r\n\r\n\u003Ch2>La ricerca del tartufo\u003C\u002Fh2>\r\n\r\n\u003Cp>La ricerca del tartufo è una tradizione ancora molto viva nel territorio. Il ritrovamento avviene grazie al lavoro del \u003Cstrong>tartufaio\u003C\u002Fstrong> e dei suoi \u003Cstrong>cani\u003C\u002Fstrong> addestrati, capaci di individuare il prezioso \u003Cstrong>fungo \u003C\u002Fstrong>nascosto sotto terra.\u003C\u002Fp>\r\n\r\n\u003Cp>La raccolta è disciplinata dalla \u003Cstrong>Regione\u003C\u002Fstrong> ed è consentita soltanto in determinati periodi dell’anno.\u003C\u002Fp>\r\n\r\n\u003Ch2>Dalla terra alla tavola\u003C\u002Fh2>\r\n\r\n\u003Cp>Il tartufo trova spazio in molte preparazioni della tradizione gastronomica locale: sulla \u003Cstrong>pasta\u003C\u002Fstrong>, sui \u003Cstrong>crostini\u003C\u002Fstrong>, nelle\u003Cstrong> salse\u003C\u002Fstrong>, sulle \u003Cstrong>uova\u003C\u002Fstrong> e nei \u003Cstrong>formaggi\u003C\u002Fstrong>.\u003C\u002Fp>\r\n\r\n\u003Cp>Chi desidera acquistarlo può trovarlo nei negozi specializzati, nei punti vendita di prodotti tipici e in occasione del \u003Cstrong>Mercato nel Campo\u003C\u002Fstrong>, dove sono presenti produttori del territorio con tartufi freschi e prodotti derivati.\u003C\u002Fp>\r\n\r\n\u003Ch3>Esperienze e curiosità\u003C\u002Fh3>\r\n\r\n\u003Cp>A Siena ci sono diverse realtà che organizzano \u003Cstrong>esperienze\u003C\u002Fstrong> per turisti legate alla ricerca del tartufo e alle \u003Cstrong>degustazioni\u003C\u002Fstrong>.\u003C\u002Fp>\r\n\r\n\u003Cp>Tra le iniziative del territorio c’è anche il \u003Cstrong>Treno Natura\u003C\u002Fstrong> verso Asciano e \u003Cstrong>San Giovanni d’Asso\u003C\u002Fstrong>, organizzato in occasione di manifestazioni dedicate al tartufo.\u003C\u002Fp>\r\n\r\n\u003Cp>Una curiosità interessante riguarda il suo valore ambientale: il tartufo è considerato una \u003Cstrong>sentinella ambientale\u003C\u002Fstrong>, perché cresce solo in presenza di \u003Cstrong>ecosistemi\u003C\u002Fstrong> equilibrati e dove l’\u003Cstrong>inquinamento\u003C\u002Fstrong> è basso.\u003C\u002Fp>","\u003Cp>Ci sono ricchezze che non si mostrano in superficie, il \u003Cstrong>tartufo\u003C\u002Fstrong> è una di queste: un tesoro nascosto che cresce nel silenzio della terra e che accompagna la \u003Cstrong>storia gastronomica\u003C\u002Fstrong> delle \u003Cstrong>Terre di Siena\u003C\u002Fstrong>.\u003C\u002Fp>","Il tartufo delle Terre di Siena: un tesoro nascosto sotto la terra","\u003Cdiv>Lasciati sorprendere da un prodotto che cresce nascosto alla vista, ma che da sempre occupa un posto speciale nella cultura e nella gastronomia senese.\u003C\u002Fdiv>",{"@type":1531,"@id":1532,"locale":15,"name":1533,"position":1534},"tartufo","\u002Ftartufo",{"@type":1561,"@id":2549,"description":2550,"abstract":2551,"timetable":47,"title":2552,"subtitle":47,"ctaText":2553,"extraInformations":47,"language":2554,"slug":2546,"slugFormatted":2555},"\u002Fapi\u002F.well-known\u002Fgenid\u002F0a9d0896ec6bf41ceb31","\u003Ch2>The varieties of truffle in the Siena Lands\u003C\u002Fh2>\r\n\r\n\u003Cp>The truffle is one of the main products of \u003Cstrong>Siena\u003C\u002Fstrong> and its territory. In the Siena Lands, there are four main varieties: \u003Cstrong>white truffle\u003C\u002Fstrong>, \u003Cstrong>black truffle\u003C\u002Fstrong>, \u003Cstrong>bianchetto truffle\u003C\u002Fstrong> or \u003Cstrong>marzuolo\u003C\u002Fstrong>, and \u003Cstrong>scorzone truffle\u003C\u002Fstrong>.\u003C\u002Fp>\r\n\r\n\u003Cp>The main area for the spread of white truffle is that of the \u003Cstrong>Crete Senesi\u003C\u002Fstrong>, particularly \u003Cstrong>Asciano\u003C\u002Fstrong> and \u003Cstrong>San Giovanni d’Asso\u003C\u002Fstrong>, while black truffle is mainly found in the \u003Cstrong>Montagnola Senese\u003C\u002Fstrong>. The scorzone is primarily located between \u003Cstrong>Chianti\u003C\u002Fstrong> and \u003Cstrong>Val d’Elsa\u003C\u002Fstrong>, while bianchetto is present in the \u003Cstrong>Val d’Arbia\u003C\u002Fstrong>.\u003C\u002Fp>\r\n\r\n\u003Cp>The \u003Cstrong>white truffle of the Crete Senesi\u003C\u002Fstrong> is considered one of the most prized in Italy.\u003C\u002Fp>\r\n\r\n\u003Ch2>The search for truffles\u003C\u002Fh2>\r\n\r\n\u003Cp>The search for truffles is a tradition that is still very much alive in the area. The discovery occurs thanks to the work of the \u003Cstrong>truffle hunter\u003C\u002Fstrong> and his trained \u003Cstrong>dogs\u003C\u002Fstrong>, capable of locating the precious \u003Cstrong>fungus\u003C\u002Fstrong> hidden underground.\u003C\u002Fp>\r\n\r\n\u003Cp>The collection is regulated by the \u003Cstrong>Region\u003C\u002Fstrong> and is allowed only during certain periods of the year.\u003C\u002Fp>\r\n\r\n\u003Ch2>From the earth to the table\u003C\u002Fh2>\r\n\r\n\u003Cp>The truffle finds its place in many preparations of the local gastronomic tradition: on \u003Cstrong>pasta\u003C\u002Fstrong>, on \u003Cstrong>crostini\u003C\u002Fstrong>, in \u003Cstrong>sauces\u003C\u002Fstrong>, on \u003Cstrong>eggs\u003C\u002Fstrong>, and in \u003Cstrong>cheeses\u003C\u002Fstrong>.\u003C\u002Fp>\r\n\r\n\u003Cp>Those who wish to purchase it can find it in specialized shops, in points of sale for typical products, and during the \u003Cstrong>Mercato nel Campo\u003C\u002Fstrong>, where local producers offer fresh truffles and derived products.\u003C\u002Fp>\r\n\r\n\u003Ch3>Experiences and curiosities\u003C\u002Fh3>\r\n\r\n\u003Cp>In Siena, there are various entities that organize \u003Cstrong>experiences\u003C\u002Fstrong> for tourists related to truffle hunting and \u003Cstrong>tastings\u003C\u002Fstrong>.\u003C\u002Fp>\r\n\r\n\u003Cp>Among the initiatives in the area is also the \u003Cstrong>Treno Natura\u003C\u002Fstrong> to Asciano and \u003Cstrong>San Giovanni d’Asso\u003C\u002Fstrong>, organized during events dedicated to truffles.\u003C\u002Fp>\r\n\r\n\u003Cp>An interesting curiosity concerns its environmental value: the truffle is considered an \u003Cstrong>environmental sentinel\u003C\u002Fstrong>, as it only grows in the presence of balanced \u003Cstrong>ecosystems\u003C\u002Fstrong> and where \u003Cstrong>pollution\u003C\u002Fstrong> is low.\u003C\u002Fp>","\u003Cp>There are riches that do not show on the surface, the \u003Cstrong>truffle\u003C\u002Fstrong> is one of these: a hidden treasure that grows in the silence of the earth and accompanies the \u003Cstrong>gastronomic history\u003C\u002Fstrong> of the \u003Cstrong>Siena Lands\u003C\u002Fstrong>.\u003C\u002Fp>","The Truffle of the Siena Lands: a hidden treasure beneath the earth","\u003Cdiv>Let yourself be surprised by a product that grows hidden from view, but has always held a special place in Siena's culture and gastronomy.\u003C\u002Fdiv>",{"@type":1531,"@id":1540,"locale":35,"name":1541,"position":72},"\u002Fen\u002Ftartufo",[],[2558,2562],{"@type":1581,"@id":2559,"translations":2560,"position":1534,"imagePath":2561},"\u002Fapi\u002F.well-known\u002Fgenid\u002F5f12707955333876dd1b",[],"https:\u002F\u002Fd3i8lfewrnejp4.cloudfront.net\u002Fml\u002Fgallery\u002Frisotto-con-tartufo-6a8c1c682af61149033553.jpg",{"@type":1581,"@id":2563,"translations":2564,"position":1534,"imagePath":2565},"\u002Fapi\u002F.well-known\u002Fgenid\u002Fc56ba50803fbcec5ea88",[],"https:\u002F\u002Fd3i8lfewrnejp4.cloudfront.net\u002Fml\u002Fgallery\u002Fpasta-con-tartufo-6a8c1c6811bc8260850839.jpg",{"@type":1590,"@id":2567,"hashParam":2568},"\u002Fapi\u002F.well-known\u002Fgenid\u002Fb0e3a1b8934b6beb423f","0994f054060e20bcbdad4ec792ecdcfd7bdc7be8b05893dfbce01587b0bbb02c",[],[],{"@id":2572,"@type":2573},"\u002Fapi\u002Fpois?itemsPerPage=24&poiType.translations.name%5B%5D=Prodotti%20enogastronomici","PartialCollectionView",{"@type":2575,"template":2576,"variableRepresentation":2577,"mapping":2578},"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",[2579,2582,2584,2586,2588,2590,2592,2594,2596,2598,2600,2602,2604,2606,2608,2610,2612,2614,2616,2618,2620,2622,2624,2626,2629],{"@type":2580,"variable":2581,"property":2581,"required":16},"IriTemplateMapping","poiType.poiCategory",{"@type":2580,"variable":2583,"property":2581,"required":16},"poiType.poiCategory[]",{"@type":2580,"variable":2585,"property":2585,"required":16},"poiType",{"@type":2580,"variable":2587,"property":2585,"required":16},"poiType[]",{"@type":2580,"variable":2589,"property":2589,"required":16},"poiTag",{"@type":2580,"variable":2591,"property":2589,"required":16},"poiTag[]",{"@type":2580,"variable":2593,"property":2593,"required":16},"poiTag.tagCategory",{"@type":2580,"variable":2595,"property":2593,"required":16},"poiTag.tagCategory[]",{"@type":2580,"variable":2597,"property":2597,"required":16},"name",{"@type":2580,"variable":2599,"property":2599,"required":16},"translations.slug",{"@type":2580,"variable":2601,"property":2599,"required":16},"translations.slug[]",{"@type":2580,"variable":2603,"property":2603,"required":16},"translations.slugFormatted",{"@type":2580,"variable":2605,"property":2603,"required":16},"translations.slugFormatted[]",{"@type":2580,"variable":2607,"property":2607,"required":16},"poiType.poiCategory.translations.slug",{"@type":2580,"variable":2609,"property":2607,"required":16},"poiType.poiCategory.translations.slug[]",{"@type":2580,"variable":2611,"property":2611,"required":16},"stars",{"@type":2580,"variable":2613,"property":2611,"required":16},"stars[]",{"@type":2580,"variable":2615,"property":2615,"required":16},"poiType.translations.name",{"@type":2580,"variable":2617,"property":2615,"required":16},"poiType.translations.name[]",{"@type":2580,"variable":2619,"property":2619,"required":16},"poiType.translations.slug",{"@type":2580,"variable":2621,"property":2619,"required":16},"poiType.translations.slug[]",{"@type":2580,"variable":2623,"property":2623,"required":16},"poiPreview.hashParam",{"@type":2580,"variable":2625,"property":2623,"required":16},"poiPreview.hashParam[]",{"@type":2580,"variable":2627,"property":2628},"orderByPosition","position",{"@type":2580,"variable":2630,"property":2597},"orderByName"]