Tour of the Sienese

Through the gentle hills of Siena

Quick Info

Spoken language:

Schengen Area: ID card or passport

Extra U.E.:short stays (3 months) passport valid at least three months after the departing date and if need be visa

Power and Sockets:
230 V / 50 Hz - F Type Plug (Schuko) and L Type Plug

Simple and tasty, that of the province of Siena is a cuisine characterized by quality and genuine ingredients. Cured meats, soppressate, salami, sausages, wild boar cured meats and buristos are great specialities. The most classic first courses are the bean soup, the famous ribollita and pici, spaghetti caserecci large homemade spaghetti such as bucatini seasoned in different ways, with the “briciolata”, breadcrumbs fried in oil, or with ragù or with a spicy tomato sauce made from garlic and chili pepper, called “aglione”. In summer the panzanella triumphs, stale bread soaked in water, seasoned with olive oil, vinegar and salt, to which they add chopped onions, tomatoes in pieces, cucumbers and basil. Bushmeat and game are the main protagonists in the main courses. Three poor dishes, but extraordinary for goodness and sobriety, are the omelette with hooves, an omelette to which breadcrumbs and diced bacon are added, the bruschetta, toasted bread seasoned with oil and garlic, and fagioli all’uccelletto, a side dish made of white beans cooked with oil, tomato, sage and garlic, and enriched with fresh sausages cooked together. Another typical product is pecorino, the Crete cheese with its unique absinthe scent, Pienza cheese and marzolino del Chianti, produced in small ovoid shapes. Let’s conclude with desserts, specialties that have now achieved international fame, such as panforte, ricciarelli, copato and cavallucci.



Ingredients: 1 onion; 2 cloves of garlic; parsley; basil; 5 tablespoons of extra virgin olive oil; chilli pepper; 1 kg. veal meat, chicken, rabbit, pork, guinea fowl and pigeon; 1 glass of white or red wine; 500 g tomato sauce; 250 g meat broth; 6 slices of homemade bread; salt and pepper.

Preparation: Finely chop the onion, a clove of garlic, parsley and basil, then put the oil in a terracotta pot and let it fry slowly, adding the whole chilli pepper. The vegetables have to wither, and when they are browned, add all the meat cut into pieces and cook turning it often, wet with the wine and let evaporate. Add the tomatoes, stir, then salt and pepper and allow the sauce to thicken, then wet the meat with hot broth and finish cooking. Toast the slices of bread and rub them with a clove of garlic and pour Scottiglia over them.


Ingredients: 500 gr. of black cabbage; 500 gr. of white cabbage; 500 gr. of cannellini beans; 100 gr. of olive oil; 2 onions; 10 carrots; 2 leeks; 1 stalk of celery; ripe tomatoes; parsley; basil; slices of stale bread; meat broth; ham rind; salt and pepper.

Preparation: Cook the beans and in the meantime pour the oil and chopped black and white cabbage, carrots, onions, leeks, celery, parsley, basil and tomatoes into a pot. 
Finally, add the ham rind, salt, pepper and let it cook slowly.
 When the beans are cooked, pass half of them through a sieve and pour them into the pot with vegetables. 
Allow the cooking water to be used up by the beans and then pour everything into the pot. Cook over moderate heat and occasionally add a little meat broth. 
When the soup is ready, pour it into a tureen where you will have placed the slices of stale bread, and let it rest until the bread is well soaked.
 At this point, serve it with a little oil.



Ingredients: 250 gr. of sweet almonds; 300 gr. of caster sugar; 1 tablespoon of honey; half a lemon peel; vanilla powder; 1 egg white; icing sugar; wafers.

Preparation: Finely chop the sweet almonds, then add the caster sugar, stir and pass through a sieve. Add the honey, the grated lemon peel, a teaspoon of vanilla powder and the egg white slightly whipped. Mix well until the mixture is soft and homogeneous. Sprinkle the working table with powdered sugar, then spread the almond paste until it is about 2 cm thick, then cut it into diamond shapes with a sharp knife dipped in the icing sugar. Place the wafers on the pastry board and place them on top of the ricciarelli, moving them on one or more plates. Cook in a preheated oven at 140 °C for 15 minutes. Take out of the oven and leave to cool, then remove the surplus wafers and serve.


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