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Siena Eating And Drinking, Italy

Siena cooking is characterized by cereals, pulses, herbs, game and pork, in particular the famous cinta senese, a wonderful breed of pigs that is bred only in Chianti.

A typical Siena menu may begin with an hors d’oeuvre of chicken liver canapés, or game canapés, followed by some typical soup: lentil soup with pheasant, Siena bean soup or frog soup, let alone the classic Ribollita or pasta with chick-peas. Siena restaurants and trattorias offer various choices for the second course: from hare to sweet and sour wild boar, roast pork, which can also be served cold with garlic and rosemary.

As dessert we recommend two sweets that belong to the famous Siena confectionery tradition: panforte and ricciarelli:

Panforte is an ancient sweet, used for many centuries only for religious ceremonies. This filling sweet, that is typically eaten at Christmas, is prepared with flour, almonds, candied fruit, dry fruit and spices, all laid on a thin wafer.

Ricciarelli are lozenge-shaped almond biscuits made by mixing almond paste, honey and vanilla and baked to give them their typical crunchy outer layer.

Wines:

We shall end this section with a mention of wine, a jewel in the crown of the Tuscany region. Wine production in the Chianti countryside goes back to ancient times: some Etruscan finds have shown that grapes were already grown at that time, but Chianti was first associated with wine starting in 1404. Over the centuries, the wine known as Chianti Classico has become more and more famous in Italy and abroad.
Some of the other most famous wines are Nobile di Montepulciano, Rosso di Montalcino and the exceptional Brunello di Montalcino, produced from a Sangiovese vine in the borough of Montalcino, which is aged for 4 years at least in oak or chestnut casks. Today, 5 different DOCG wines and 12 DOC wines are produced in the area around Siena.

Author:Nozio



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