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Interest",{"@type":1463,"@id":1474,"locale":1475,"name":1476,"position":9},"points-of-interest",[],[1495,1505],{"@type":1496,"@id":1497,"description":1498,"abstract":1499,"timetable":15,"title":1500,"subtitle":15,"ctaText":1501,"extraInformations":15,"language":1502,"slug":1503,"slugFormatted":1504},"PoiTranslation","\u002Fapi\u002F.well-known\u002Fgenid\u002F742231bc9808a849c715","\u003Ch2>Caratteristiche dell&rsquo;aglione: perch&eacute; &egrave; diverso dall&rsquo;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&#39;&egrave; nulla di pungente, nulla di aggressivo. L&#39;\u003Cstrong>Aglione della Val di Chiana\u003C\u002Fstrong> profuma di dolce e di aromatico, come se avesse deciso di prendere tutto il meglio dell&#39;aglio comune e lasciarne fuori i difetti. Non &egrave; indigesto, non lascia quel sapore persistente che spaventa. &Egrave; per questo che lo chiamano \u003Cstrong>&quot;il gigante gentile&quot;\u003C\u002Fstrong>: grandi dimensioni, carattere sorprendentemente delicato.\u003C\u002Fp>\r\n\r\n\u003Ch2>Sugo all&rsquo;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&#39;aglione\u003C\u002Fstrong> &egrave; un esempio di quella cucina contadina toscana che non ha mai avuto bisogno di complicarsi. Pomodori freschi o passata, \u003Cstrong>olio extravergine d&#39;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 &egrave; pronto, e si capisce che l&#39;attesa &egrave; 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&#39;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 &egrave; 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&rsquo;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&#39;\u003Cstrong>Aglione della Val di Chiana\u003C\u002Fstrong> non &egrave; un aglio: appartiene alla famiglia del porro, ed &egrave; proprio questo che spiega quella dolcezza inaspettata e quella digeribilit&agrave; che sorprende chi lo assaggia per la prima volta. Una variet&agrave; 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 variet&agrave; pi&ugrave; 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&rsquo;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, &egrave; gi&agrave; un&#39;esperienza. Il vino bilancia la dolcezza del sugo, la campagna fuori dalla finestra racconta da dove viene tutto. Chi cerca il \u003Cstrong>Sugo all&#39;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&#39;aglione\u003C\u002Fstrong> &egrave; uno dei piatti \u003Cstrong>enogastronomici\u003C\u002Fstrong> \u003Cstrong>da non perdere\u003C\u002Fstrong> in \u003Cstrong>Val di Chiana\u003C\u002Fstrong>.&nbsp;\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":1463,"@id":1464,"locale":14,"name":1465,"position":1466},"sugo-all-aglione","\u002Fsugo-all-aglione",{"@type":1496,"@id":1506,"description":1507,"abstract":1508,"timetable":15,"title":1509,"subtitle":15,"ctaText":1510,"extraInformations":15,"language":1511,"slug":1503,"slugFormatted":1512},"\u002Fapi\u002F.well-known\u002Fgenid\u002Fbafa1ed9c33a1a1711a4","\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>&quot;the gentle giant&quot;\u003C\u002Fstrong>: large size, surprisingly delicate character.\u003C\u002Fp>\r\n\r\n\u003Ch2>Aglione Sauce: A Recipe That Doesn&rsquo;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":1463,"@id":1474,"locale":1475,"name":1476,"position":9},"\u002Fen\u002Fsugo-all-aglione",[],[1515],{"@type":1516,"@id":1517,"translations":1518,"position":1466,"imagePath":1519},"Gallery","\u002Fapi\u002F.well-known\u002Fgenid\u002Fc21d34886fc8f9617698",[],"https:\u002F\u002Fd3i8lfewrnejp4.cloudfront.net\u002Fml\u002Fgallery\u002Fpici-all-aglione-ristorante-bagoga-1-6a7612264d370246931700.jpg","Siena","SI","53100","Italia",{"@type":1525,"@id":1526,"hashParam":1527},"PoiPreview","\u002Fapi\u002F.well-known\u002Fgenid\u002F30343ca6be5e34814cc9","885a7fc6d00cc641812a6b8c5bd6da6862c03af7c2e6a99685fe242dd408f098","CONVERSION",[],"https:\u002F\u002Fd3i8lfewrnejp4.cloudfront.net\u002Fml\u002Fpoi\u002F",[],{"@id":1533,"@type":1534},"\u002Fapi\u002Fpois?itemsPerPage=1&translations.slugFormatted=%2Fsugo-all-aglione","PartialCollectionView",{"@type":1536,"template":1537,"variableRepresentation":1538,"mapping":1539},"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",[1540,1543,1545,1547,1549,1551,1553,1555,1557,1559,1561,1563,1565,1567,1569,1571,1573,1575,1577,1579,1581,1583,1585,1587,1590],{"@type":1541,"variable":1542,"property":1542,"required":25},"IriTemplateMapping","poiType.poiCategory",{"@type":1541,"variable":1544,"property":1542,"required":25},"poiType.poiCategory[]",{"@type":1541,"variable":1546,"property":1546,"required":25},"poiType",{"@type":1541,"variable":1548,"property":1546,"required":25},"poiType[]",{"@type":1541,"variable":1550,"property":1550,"required":25},"poiTag",{"@type":1541,"variable":1552,"property":1550,"required":25},"poiTag[]",{"@type":1541,"variable":1554,"property":1554,"required":25},"poiTag.tagCategory",{"@type":1541,"variable":1556,"property":1554,"required":25},"poiTag.tagCategory[]",{"@type":1541,"variable":1558,"property":1558,"required":25},"name",{"@type":1541,"variable":1560,"property":1560,"required":25},"translations.slug",{"@type":1541,"variable":1562,"property":1560,"required":25},"translations.slug[]",{"@type":1541,"variable":1564,"property":1564,"required":25},"translations.slugFormatted",{"@type":1541,"variable":1566,"property":1564,"required":25},"translations.slugFormatted[]",{"@type":1541,"variable":1568,"property":1568,"required":25},"poiType.poiCategory.translations.slug",{"@type":1541,"variable":1570,"property":1568,"required":25},"poiType.poiCategory.translations.slug[]",{"@type":1541,"variable":1572,"property":1572,"required":25},"stars",{"@type":1541,"variable":1574,"property":1572,"required":25},"stars[]",{"@type":1541,"variable":1576,"property":1576,"required":25},"poiType.translations.name",{"@type":1541,"variable":1578,"property":1576,"required":25},"poiType.translations.name[]",{"@type":1541,"variable":1580,"property":1580,"required":25},"poiType.translations.slug",{"@type":1541,"variable":1582,"property":1580,"required":25},"poiType.translations.slug[]",{"@type":1541,"variable":1584,"property":1584,"required":25},"poiPreview.hashParam",{"@type":1541,"variable":1586,"property":1584,"required":25},"poiPreview.hashParam[]",{"@type":1541,"variable":1588,"property":1589},"orderByPosition","position",{"@type":1541,"variable":1591,"property":1558},"orderByName",{"path":1504,"language":14,"canonical":1593,"og":1594,"alternates":1596},"https:\u002F\u002Fwww.visitsiena.it\u002Fsugo-all-aglione",{"locale":1595},"it_IT",[1597,1599],{"hreflang":1475,"href":1598},"https:\u002F\u002Fwww.visitsiena.it\u002Fen\u002Fsugo-all-aglione",{"hreflang":14,"href":1593},{"@context":1444,"@id":1445,"@type":1446,"totalItems":1601,"member":1602,"view":1797,"search":1801},22,[1603,1653,1697,1748],{"@id":1604,"@type":1450,"name":1605,"poiType":1606,"address":15,"latitude":15,"longitude":15,"phone":15,"mobile":15,"email":15,"website":15,"stars":15,"poiTag":1622,"translations":1623,"socials":1641,"gallery":1642,"city":1520,"province":1521,"postalCode":1522,"country":1523,"poiPreview":1647,"position":1650,"layout":1528,"otherPoiType":1651,"logoPath":1530,"poiTagsByCategory":1652},"\u002Fapi\u002Fpois\u002F019e8e18-ac38-7ebb-81f5-3c3589ab063d","Cantucci",{"@id":1453,"@type":1454,"id":1455,"translations":1607,"poiCategory":1614},[1608,1611],{"@type":1458,"@id":1609,"name":1460,"backUrl":1461,"language":1610,"slug":1467,"slugFormatted":1468},"\u002Fapi\u002F.well-known\u002Fgenid\u002Fd44b343db096de170e18",{"@type":1463,"@id":1464,"locale":14,"name":1465,"position":1466},{"@type":1458,"@id":1612,"name":1471,"backUrl":1472,"language":1613,"slug":1472,"slugFormatted":1477},"\u002Fapi\u002F.well-known\u002Fgenid\u002F44be93703e31bf98ff91",{"@type":1463,"@id":1474,"locale":1475,"name":1476,"position":9},{"@id":1479,"@type":1480,"translations":1615},[1616,1619],{"@type":1483,"@id":1617,"name":1485,"language":1618,"slug":1487,"slugFormatted":15},"\u002Fapi\u002F.well-known\u002Fgenid\u002F225d8634d394b1fefecf",{"@type":1463,"@id":1464,"locale":14,"name":1465,"position":1466},{"@type":1483,"@id":1620,"name":1490,"language":1621,"slug":1492,"slugFormatted":15},"\u002Fapi\u002F.well-known\u002Fgenid\u002F519e8f1eae1ae4878f61",{"@type":1463,"@id":1474,"locale":1475,"name":1476,"position":9},[],[1624,1633],{"@type":1496,"@id":1625,"description":1626,"abstract":1627,"timetable":15,"title":1628,"subtitle":15,"ctaText":1629,"extraInformations":15,"language":1630,"slug":1631,"slugFormatted":1632},"\u002Fapi\u002F.well-known\u002Fgenid\u002F5c2f0a5a1ff1e148d881","\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&#39;area di Prato, ma la loro storia a Siena &egrave; antica quanto le botteghe degli \u003Cstrong>speziali medievali\u003C\u002Fstrong> che animavano il centro storico della citt&agrave;. Questi artigiani del gusto lavoravano zucchero, spezie e mandorle con una maestria che prepar&ograve; il terreno ideale per l&#39;adozione dei \u003Cstrong>biscotti alle mandorle\u003C\u002Fstrong> nella cultura gastronomica locale gi&agrave; 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&#39;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 &egrave; un biscotto che si mangia distrattamente: &egrave; un biscotto che chiede tempo, un buon calice e conversazione. Alcune pasticcerie senesi arricchiscono la ricetta con varianti locali, \u003Cstrong>scorza d&#39;arancia, vaniglia o miele delle Crete Senesi\u003C\u002Fstrong>, mantenendo per&ograve; 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&#39;abbinamento pi&ugrave; antico della tavola senese\u003C\u002Fh3>\r\n\r\n\u003Cp>Inzuppare un cantuccio nel \u003Cstrong>Vin Santo\u003C\u002Fstrong> non &egrave; solo un gesto goloso, &egrave; un atto di appartenenza. Un modo per dire: siamo a tavola, la nostra tavola, il tempo &egrave; il nostro tempo. Questo abbinamento rappresenta uno dei rituali pi&ugrave; radicati nella \u003Cstrong>convivialit&agrave; 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 &egrave; 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&#39;anno nelle vetrine delle pasticcerie, accanto ai grandi dolci identitari della citt&agrave;, \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> pi&ugrave; 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":1463,"@id":1464,"locale":14,"name":1465,"position":1466},"cantucci","\u002Fcantucci",{"@type":1496,"@id":1634,"description":1635,"abstract":1636,"timetable":15,"title":1637,"subtitle":15,"ctaText":1638,"extraInformations":15,"language":1639,"slug":1631,"slugFormatted":1640},"\u002Fapi\u002F.well-known\u002Fgenid\u002Fd66c4c30e3ac60c3b606","\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":1463,"@id":1474,"locale":1475,"name":1476,"position":9},"\u002Fen\u002Fcantucci",[],[1643],{"@type":1516,"@id":1644,"translations":1645,"position":1466,"imagePath":1646},"\u002Fapi\u002F.well-known\u002Fgenid\u002F500fe6150ea790eec1d2",[],"https:\u002F\u002Fd3i8lfewrnejp4.cloudfront.net\u002Fml\u002Fgallery\u002Fcantucci-6a76131a95329531943394.jpg",{"@type":1525,"@id":1648,"hashParam":1649},"\u002Fapi\u002F.well-known\u002Fgenid\u002Fc2dae21df9b25d5ae393","8464ad41653ea90cb326e67aa8e43781bf0f2ba8fe105921ccd28e807fa14c6f",80,[],[],{"@id":1654,"@type":1450,"name":1655,"poiType":1656,"address":15,"latitude":15,"longitude":15,"phone":15,"mobile":15,"email":15,"website":15,"stars":15,"poiTag":1668,"translations":1669,"socials":1685,"gallery":1686,"city":1520,"province":1521,"postalCode":1522,"country":1523,"poiPreview":1691,"position":1650,"layout":1694,"otherPoiType":1695,"logoPath":1530,"poiTagsByCategory":1696},"\u002Fapi\u002Fpois\u002F019e8e68-3ec5-7989-b6f6-4502747e91eb","Cavallucci",{"@id":1453,"@type":1454,"id":1455,"translations":1657,"poiCategory":1662},[1658,1660],{"@type":1458,"@id":1609,"name":1460,"backUrl":1461,"language":1659,"slug":1467,"slugFormatted":1468},{"@type":1463,"@id":1464,"locale":14,"name":1465,"position":1466},{"@type":1458,"@id":1612,"name":1471,"backUrl":1472,"language":1661,"slug":1472,"slugFormatted":1477},{"@type":1463,"@id":1474,"locale":1475,"name":1476,"position":9},{"@id":1479,"@type":1480,"translations":1663},[1664,1666],{"@type":1483,"@id":1617,"name":1485,"language":1665,"slug":1487,"slugFormatted":15},{"@type":1463,"@id":1464,"locale":14,"name":1465,"position":1466},{"@type":1483,"@id":1620,"name":1490,"language":1667,"slug":1492,"slugFormatted":15},{"@type":1463,"@id":1474,"locale":1475,"name":1476,"position":9},[],[1670,1678],{"@type":1496,"@id":1671,"description":1672,"abstract":1673,"timetable":15,"title":1674,"subtitle":15,"ctaText":15,"extraInformations":15,"language":1675,"slug":1676,"slugFormatted":1677},"\u002Fapi\u002F.well-known\u002Fgenid\u002F8319771f59f85c31488b","\u003Ch2>Una storia che sa di strada e di spezie\u003C\u002Fh2>\r\n\r\n\u003Cp>C&#39;&egrave; 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 cos&igrave;, lungo le \u003Cstrong>vie percorse da viaggiatori e corrieri\u003C\u002Fstrong> che attraversavano la Toscana, e portano ancora addosso quell&#39;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 gi&agrave; 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 perch&eacute; erano \u003Cstrong>nutrienti\u003C\u002Fstrong>, \u003Cstrong>energetici\u003C\u002Fstrong> e si conservavano a lungo. Qualit&agrave; 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&#39;impasto dei cavallucci &egrave; 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&#39;\u003Cstrong>anice\u003C\u002Fstrong> a dominare con il suo profumo inconfondibile. La consistenza &egrave; \u003Cstrong>morbida all&#39;interno\u003C\u002Fstrong> e \u003Cstrong>leggermente croccante all&#39;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 &egrave; casuale: parla del legame con le \u003Cstrong>antiche spezierie senesi\u003C\u002Fstrong>, dove arrivavano aromi preziosi dall&#39;Oriente che hanno segnato per secoli la \u003Cstrong>storia dolciaria della citt&agrave;\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>, pi&ugrave; eleganti e legati alla \u003Cstrong>nobilt&agrave;\u003C\u002Fstrong>. Questa &egrave; 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&#39;anno nelle pasticcerie del centro storico.\u003C\u002Fp>\r\n\r\n\u003Ch2>Come gustarli\u003C\u002Fh2>\r\n\r\n\u003Cp>L&#39;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 citt&agrave; 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. Sar&agrave; il regalo pi&ugrave; autentico che potrai fare.\u003C\u002Fp>\r\n\r\n\u003Cp>Nelle \u003Cstrong>pasticcerie artigianali\u003C\u002Fstrong> del centro storico di Siena, tutto l&#39;anno.\u003C\u002Fp>","\u003Cp>&nbsp;I cavallucci sono uno dei dolci pi&ugrave; 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":1463,"@id":1464,"locale":14,"name":1465,"position":1466},"cavallucci","\u002Fcavallucci",{"@type":1496,"@id":1679,"description":1680,"abstract":1681,"timetable":15,"title":1682,"subtitle":15,"ctaText":15,"extraInformations":15,"language":1683,"slug":1676,"slugFormatted":1684},"\u002Fapi\u002F.well-known\u002Fgenid\u002Fe00ccbea42df620d0857","\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&#39;s oldest sweets: spicy, scented with anise, and linked to ancient post stations. A Traditional Tuscan Agri-Food Product, they&#39;re the perfect gastronomic souvenir to take home from Siena.\u003C\u002Fp>","Cavallucci, The sweet of the sienese travelers",{"@type":1463,"@id":1474,"locale":1475,"name":1476,"position":9},"\u002Fen\u002Fcavallucci",[],[1687],{"@type":1516,"@id":1688,"translations":1689,"position":1466,"imagePath":1690},"\u002Fapi\u002F.well-known\u002Fgenid\u002Fc7effa67249fce07b86c",[],"https:\u002F\u002Fd3i8lfewrnejp4.cloudfront.net\u002Fml\u002Fgallery\u002Fcavallucci-6a8c13cce5136909627722.jpg",{"@type":1525,"@id":1692,"hashParam":1693},"\u002Fapi\u002F.well-known\u002Fgenid\u002Ff94becfb0e7ab0986b00","3ea686be5957b91c73d59fa2a3db0158d15dc8984d01c7c8ef2c39e9d48df918","BASIC_1",[],[],{"@id":1698,"@type":1450,"name":1699,"poiType":1700,"address":15,"latitude":15,"longitude":15,"phone":15,"mobile":15,"email":15,"website":15,"stars":15,"poiTag":1712,"translations":1713,"socials":1729,"gallery":1730,"city":1520,"province":1521,"postalCode":1522,"country":1523,"poiPreview":1743,"position":1650,"layout":1694,"otherPoiType":1746,"logoPath":1530,"poiTagsByCategory":1747},"\u002Fapi\u002Fpois\u002F019e8cb0-cef1-734b-8022-94544d9bdcfb","Chianina",{"@id":1453,"@type":1454,"id":1455,"translations":1701,"poiCategory":1706},[1702,1704],{"@type":1458,"@id":1609,"name":1460,"backUrl":1461,"language":1703,"slug":1467,"slugFormatted":1468},{"@type":1463,"@id":1464,"locale":14,"name":1465,"position":1466},{"@type":1458,"@id":1612,"name":1471,"backUrl":1472,"language":1705,"slug":1472,"slugFormatted":1477},{"@type":1463,"@id":1474,"locale":1475,"name":1476,"position":9},{"@id":1479,"@type":1480,"translations":1707},[1708,1710],{"@type":1483,"@id":1617,"name":1485,"language":1709,"slug":1487,"slugFormatted":15},{"@type":1463,"@id":1464,"locale":14,"name":1465,"position":1466},{"@type":1483,"@id":1620,"name":1490,"language":1711,"slug":1492,"slugFormatted":15},{"@type":1463,"@id":1474,"locale":1475,"name":1476,"position":9},[],[1714,1722],{"@type":1496,"@id":1715,"description":1716,"abstract":1717,"timetable":15,"title":1718,"subtitle":15,"ctaText":15,"extraInformations":15,"language":1719,"slug":1720,"slugFormatted":1721},"\u002Fapi\u002F.well-known\u002Fgenid\u002F3096694aebd9058c857f","\u003Ch2>Il gigante bianco sinonimo di qualit&agrave;\u003C\u002Fh2>\r\n\r\n\u003Cp>Questa razza si distingue per le sue dimensioni straordinarie. La Chianina &egrave; 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 pi&ugrave; 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 sar&agrave; 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 &ldquo;fromentino&rdquo;, 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> &egrave; leggera ed elegante, con una forma pi&ugrave; allungata nelle femmine rispetto ai maschi. La giogaia &egrave; molto piccola e quasi assente, soprattutto nelle femmine, e la gibbosit&agrave; &egrave; presente solo nei tori. L&#39;\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 pi&ugrave; caldi. Questo metodo di allevamento tradizionale contribuisce a mantenere la qualit&agrave; della carne, che &egrave; 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 &egrave; celebre per la sua morbidezza e sapore deciso. &Egrave; soprattutto conosciuta per la preparazione della \u003Cstrong>bistecca alla fiorentina\u003C\u002Fstrong>, piatto simbolo della cucina toscana.\u003Cbr \u002F>\r\n&nbsp;\u003C\u002Fp>\r\n\r\n\u003Ch2>Un patrimonio gastronomico da tutelare\u003C\u002Fh2>\r\n\r\n\u003Cp>La \u003Cstrong>Chianina\u003C\u002Fstrong> &egrave; tra le razze bovine tutelate dal \u003Cstrong>Consorzio del Vitellone Bianco dell&#39;Appennino Centrale IGP\u003C\u002Fstrong>. Oggi, questa razza gode di un&rsquo;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 &egrave; 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, &egrave; allevata esclusivamente per la produzione di carne di altissima qualit&agrave;.\u003C\u002Fp>","Chianina: la razza bovina simbolo della Toscana",{"@type":1463,"@id":1464,"locale":14,"name":1465,"position":1466},"chianina","\u002Fchianina",{"@type":1496,"@id":1723,"description":1724,"abstract":1725,"timetable":15,"title":1726,"subtitle":15,"ctaText":15,"extraInformations":15,"language":1727,"slug":1720,"slugFormatted":1728},"\u002Fapi\u002F.well-known\u002Fgenid\u002Fac6e1b547500ff4f91f6","\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 &ldquo;wheaten&rdquo; 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":1463,"@id":1474,"locale":1475,"name":1476,"position":9},"\u002Fen\u002Fchianina",[],[1731,1735,1739],{"@type":1516,"@id":1732,"translations":1733,"position":1466,"imagePath":1734},"\u002Fapi\u002F.well-known\u002Fgenid\u002F8d37d19b28b099bdc391",[],"https:\u002F\u002Fd3i8lfewrnejp4.cloudfront.net\u002Fml\u002Fgallery\u002Fbistecca-chianina-2869-6abe8a79c47e6093725599.jpg",{"@type":1516,"@id":1736,"translations":1737,"position":1466,"imagePath":1738},"\u002Fapi\u002F.well-known\u002Fgenid\u002F05cd9f6c42f712ba4182",[],"https:\u002F\u002Fd3i8lfewrnejp4.cloudfront.net\u002Fml\u002Fgallery\u002Fbistecca-chianina-2867-6abe8a79de665228835108.jpg",{"@type":1516,"@id":1740,"translations":1741,"position":1466,"imagePath":1742},"\u002Fapi\u002F.well-known\u002Fgenid\u002F2b41171d7d630748b1ff",[],"https:\u002F\u002Fd3i8lfewrnejp4.cloudfront.net\u002Fml\u002Fgallery\u002Fbistecca-chianina-2863-6abe8a79ef04f461809396.jpg",{"@type":1525,"@id":1744,"hashParam":1745},"\u002Fapi\u002F.well-known\u002Fgenid\u002F422b8621783faa793737","98573f8b3954951b8ad0271698a4d51d1e62e450843a81cc8095f8c1bf162f8e",[],[],{"@id":1749,"@type":1450,"name":1750,"poiType":1751,"address":15,"latitude":15,"longitude":15,"phone":15,"mobile":15,"email":15,"website":15,"stars":15,"poiTag":1763,"translations":1764,"socials":1782,"gallery":1783,"city":1520,"province":1521,"postalCode":1522,"country":1523,"poiPreview":1792,"position":1650,"layout":1694,"otherPoiType":1795,"logoPath":1530,"poiTagsByCategory":1796},"\u002Fapi\u002Fpois\u002F019e8cc0-c440-7d79-9a7c-3c9427feee6e","Cinta Senese",{"@id":1453,"@type":1454,"id":1455,"translations":1752,"poiCategory":1757},[1753,1755],{"@type":1458,"@id":1609,"name":1460,"backUrl":1461,"language":1754,"slug":1467,"slugFormatted":1468},{"@type":1463,"@id":1464,"locale":14,"name":1465,"position":1466},{"@type":1458,"@id":1612,"name":1471,"backUrl":1472,"language":1756,"slug":1472,"slugFormatted":1477},{"@type":1463,"@id":1474,"locale":1475,"name":1476,"position":9},{"@id":1479,"@type":1480,"translations":1758},[1759,1761],{"@type":1483,"@id":1617,"name":1485,"language":1760,"slug":1487,"slugFormatted":15},{"@type":1463,"@id":1464,"locale":14,"name":1465,"position":1466},{"@type":1483,"@id":1620,"name":1490,"language":1762,"slug":1492,"slugFormatted":15},{"@type":1463,"@id":1474,"locale":1475,"name":1476,"position":9},[],[1765,1774],{"@type":1496,"@id":1766,"description":1767,"abstract":1768,"timetable":15,"title":1769,"subtitle":15,"ctaText":1770,"extraInformations":15,"language":1771,"slug":1772,"slugFormatted":1773},"\u002Fapi\u002F.well-known\u002Fgenid\u002F23ca5dbf1e2c1da9a506","\u003Ch2>Dalle origini romane agli affreschi di Lorenzetti\u003C\u002Fh2>\r\n\r\n\u003Ch3>Un maiale dipinto nella storia dell&#39;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&#39;epoca romana, ma la prima attestazione certa arriva nel \u003Cstrong>1338\u003C\u002Fstrong>, quando \u003Cstrong>Ambrogio Lorenzetti\u003C\u002Fstrong> la ritrasse nell&#39;Allegoria del Buon Governo come simbolo di benessere, parte integrante del paesaggio rurale senese. Un animale immortalato in un affresco medievale: segno che gi&agrave; allora era qualcosa di speciale. La razza &egrave; 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&#39;animale quanto l&#39;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&#39;industrializzazione degli allevamenti, la \u003Cstrong>Cinta Senese\u003C\u002Fstrong> si avvicin&ograve; pericolosamente all&#39;estinzione. Furono enti pubblici e allevatori senesi a invertire la rotta con un recupero lento e appassionato. Nel \u003Cstrong>2012\u003C\u002Fstrong> &egrave; arrivato il riconoscimento ufficiale: la \u003Cstrong>Denominazione di Origine Protetta\u003C\u002Fstrong>.\u003C\u002Fp>\r\n\r\n\u003Ch2>L&#39;allevamento: boschi, libert&agrave; e spazi senza paragoni\u003C\u002Fh2>\r\n\r\n\u003Ch3>Quattro volte pi&ugrave; 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 &egrave; nello spazio vitale riservato a ciascun animale: il disciplinare prevede non pi&ugrave; di \u003Cstrong>1.500 chilogrammi di carne viva per ettaro\u003C\u002Fstrong>, circa dieci unit&agrave;: uno spazio quattro volte superiore a quanto previsto dal biologico. Nessun animale pu&ograve; essere macellato prima del compimento di \u003Cstrong>un anno di et&agrave;\u003C\u002Fstrong>. Ecco gli ingredienti invisibili che incidono direttamente sulla qualit&agrave;. E sul sapore.\u003C\u002Fp>\r\n\r\n\u003Ch2>I salumi: intensit&agrave; 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 pi&ugrave; deciso rispetto a un normale prosciutto toscano. Una complessit&agrave; aromatica che nasce dalla vita all&#39;aperto, dal movimento, dall&#39;alimentazione naturale. Non &egrave; semplicemente un salume. &Egrave; 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> &egrave; 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 &egrave; uno dei simboli gastronomici pi&ugrave; 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":1463,"@id":1464,"locale":14,"name":1465,"position":1466},"cinta-senese","\u002Fcinta-senese",{"@type":1496,"@id":1775,"description":1776,"abstract":1777,"timetable":15,"title":1778,"subtitle":15,"ctaText":1779,"extraInformations":15,"language":1780,"slug":1772,"slugFormatted":1781},"\u002Fapi\u002F.well-known\u002Fgenid\u002Ff7142e31e76154c4ecc8","\u003Ch2>From Roman origins to Lorenzetti&#39;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":1463,"@id":1474,"locale":1475,"name":1476,"position":9},"\u002Fen\u002Fcinta-senese",[],[1784,1788],{"@type":1516,"@id":1785,"translations":1786,"position":1466,"imagePath":1787},"\u002Fapi\u002F.well-known\u002Fgenid\u002F11a8f6c15ebb66beb97f",[],"https:\u002F\u002Fd3i8lfewrnejp4.cloudfront.net\u002Fml\u002Fgallery\u002Fpici-di-cinta-senese-2834-6ac8ade10d9d7586529125.jpg",{"@type":1516,"@id":1789,"translations":1790,"position":1466,"imagePath":1791},"\u002Fapi\u002F.well-known\u002Fgenid\u002Fa5a2e010770499c203cd",[],"https:\u002F\u002Fd3i8lfewrnejp4.cloudfront.net\u002Fml\u002Fgallery\u002Fpici-di-cinta-senese-2841-6ac8ade129cfe226042292.jpg",{"@type":1525,"@id":1793,"hashParam":1794},"\u002Fapi\u002F.well-known\u002Fgenid\u002F3d5d8ba17ec26410a53e","7aa431229db7f94c508698a5cbc9a3f67d0620c5b3d1d205473546e1db92fd9d",[],[],{"@id":1798,"@type":1534,"first":1798,"last":1799,"next":1800},"\u002Fapi\u002Fpois?itemsPerPage=4&poiType.translations.name=Prodotti%20enogastronomici&page=1","\u002Fapi\u002Fpois?itemsPerPage=4&poiType.translations.name=Prodotti%20enogastronomici&page=6","\u002Fapi\u002Fpois?itemsPerPage=4&poiType.translations.name=Prodotti%20enogastronomici&page=2",{"@type":1536,"template":1537,"variableRepresentation":1538,"mapping":1802},[1803,1804,1805,1806,1807,1808,1809,1810,1811,1812,1813,1814,1815,1816,1817,1818,1819,1820,1821,1822,1823,1824,1825,1826,1827],{"@type":1541,"variable":1542,"property":1542,"required":25},{"@type":1541,"variable":1544,"property":1542,"required":25},{"@type":1541,"variable":1546,"property":1546,"required":25},{"@type":1541,"variable":1548,"property":1546,"required":25},{"@type":1541,"variable":1550,"property":1550,"required":25},{"@type":1541,"variable":1552,"property":1550,"required":25},{"@type":1541,"variable":1554,"property":1554,"required":25},{"@type":1541,"variable":1556,"property":1554,"required":25},{"@type":1541,"variable":1558,"property":1558,"required":25},{"@type":1541,"variable":1560,"property":1560,"required":25},{"@type":1541,"variable":1562,"property":1560,"required":25},{"@type":1541,"variable":1564,"property":1564,"required":25},{"@type":1541,"variable":1566,"property":1564,"required":25},{"@type":1541,"variable":1568,"property":1568,"required":25},{"@type":1541,"variable":1570,"property":1568,"required":25},{"@type":1541,"variable":1572,"property":1572,"required":25},{"@type":1541,"variable":1574,"property":1572,"required":25},{"@type":1541,"variable":1576,"property":1576,"required":25},{"@type":1541,"variable":1578,"property":1576,"required":25},{"@type":1541,"variable":1580,"property":1580,"required":25},{"@type":1541,"variable":1582,"property":1580,"required":25},{"@type":1541,"variable":1584,"property":1584,"required":25},{"@type":1541,"variable":1586,"property":1584,"required":25},{"@type":1541,"variable":1588,"property":1589},{"@type":1541,"variable":1591,"property":1558}]