Siena. Land of rolling hills and infinite flavors, ancient history and venerable traditions, medieval villages and hints of the Renaissance. If you’ve decided to spend your holidays here, you won’t be disappointed. Plus, Siena’s colorful food and wine scene mean you’re in for a gastronomic feast! 

Here’s your brief guide to local cuisine in the Crete Senesi.

Typical products in Siena

A trip to Siena isn’t complete without a stop in one of its many gastronomic shops abounding with local products. Many tasty items make great souvenirs and gifts, such as panforte senese, a traditional confection, or cured meats and cheeses. 

Among the products of excellence you’ll find pecorino of Pienza. Siena’s most iconic cheese, it’s made from sheep’s milk and tastes divine drizzled with local honey. Buy it right in Pienza, an enchanting village with characteristic cobblestone alleys and gorgeous valley views in Val d’Orcia. 

Capocollo and finocchiona from Cinta Senese are local cured meats found around Siena. For something even more particular try the buristo: pork sausage flavoured with raisins and pine nuts.

Specialties of Siena a the Agriturismo La Fonte

I primi - first courses 

The Siena pici

Siena’s first courses are very tasty and often come with pork and wild boar ragus. The most typical Sienese pasta is pici, a rustic homemade spaghetti made with water, flour and oil. Vegetarians will enjoy pici all'aglione, whose sauce features locally grown garlic from Valdichiana sautéed with vegetables, fresh tomato and white wine. 

Another local specialty is gnudi senesi. Gnud means “naked”, and refers to this ravioli-style dish made without a pasta exterior. More like gnocchi, they are prepared with spinach or chard, borage and nettle, plus ricotta and eggs, and served in a tomato sauce. Also order the Sienese soup, similar to the Florentine ribollita, which features black cabbage, Tuscan 'sciocco' bread (without any salt) and cannellini beans.

I secondi - second courses

If you love meat, Tuscany and the province of Siena are definitely for you. Masterful grilling and excellent raw ingredients guarantee a delicious offering of second courses. The Chianina breed of bovine is the meat par excellence in restaurants serving the famous Florentine T-bone steak.

Traditional Sienese recipes at the Agriturismo Il Greppo

If you want to taste something even more characteristic, venture towards Cinta Senese where the local breed of pig has been featured in its cuisine since ancient times. Another traditional Sienese second course is scottiglia: a poor man’s recipe made from leftover lamb, rabbit, chicken and pork cooked in a casserole and flavoured with red wine.

I dolci - desserts

It's time for dessert, and this is where Siena reveals its most original soul. Try the panforte, the symbol of Sienese gastronomy prepared with flour, sugar, candied orange and citrus peel, honey, cinnamon and vanilla. A rich and very tasty dessert!

Just as famous as panforte are the cantucci - biscuits with almonds that pair perfectly with Vinsanto - and ricciarelli which are made from almond paste and whitened with icing sugar. In Fall don’t miss the Pan co' Santi, a traditional bread prepared in November for the Feast of All Saints' Day. The fragrant bread is studded with walnuts and raisins and can be eaten  alone or with dishes like roast meat.

I vini - wines

If you've come all the way to Tuscany you’ll most likely want to taste its famous wines. Siena is home to world-class Chianti from the Colli Senesi hills, as well as Brunello di Montalcino, one of Italy’s finest reds. Montepulciano produces Vino Nobile, another excellent red wine, but if you prefer white, opt for Vernaccia from San Gimignano. No meal is complete without Vinsanto, a sweet fortified wine served with Sienese cantucci.

You can try all these delicacies in one of our farmhouse restaurants located around the Siena province. Guardians of ancient traditions, they’ll add even more flavour to your holiday in Crete Senesi.