The cuisine from Siena is typical of Tuscany with a large predominance of soups, homemade pasta, roast meats and bruschettas covered with fragrant extra-virgin olive oil. Traditional recipes from this part of Tuscany are: “Liver Crostini”, toasted bread spread with chicken and rabbit liver pate’ made with capers, anchovies and sage; “Bruschetta”, Tuscan bread with chopped fresh tomatoes, basil and olive oil. Other interesting recipes are “pappardelle with hare sauce”, typically this dish is served with the pasta on top of the sauce instead of the other way round, “ribollita”, traditional Tuscan soup prepared with vegetables and black cabbage, and the “Tagliata di Manzo”, beef steak cooked rare and served sliced over a bed of rocket.
Typical sweets of Siena’s tradition are the nutty Panforte and the Cavallucci, marzipan biscuits. Siena is situated in Chianti territory, therefore amongst the wines we mention Chianti Classico, Chianti Colli Senesi, which is usually lighter and younger than the Classico, but also Brunello di Montalcino and Vino Nobile di Montepulciano. White wines worthy of note are Bianco Vergine della Valchiana and Vernaccia di San Giminiano.