|
Where to eat in Siena - What to eat in
Siena
|
After having
walked through the streets of Siena
and having visited the wonders of the place, it is
essential to stop in one of the many restaurants in
the city to taste the typical Sienese dishes, which
are another reason for intense pleasure. It is very
difficult to be disappointed by Sienese cuisine:
fresh ingredients and simple recipes are always a
guarantee of excellent dishes. Sienese cuisine is
famous for its refinement in the preparation of
dishes of the ancient peasant tradition and here are
some of the most typical of the area:
|
|
ANTIPASTI (appetizers):
In addition to excellent cold cuts and cheeses, served with Tuscan bread and
a selection of grilled vegetables, the most used Tuscan appetizer in Siena
are the liver croutons made with freshly toasted homemade bread and seasoned
with rabbit liver or chicken pate flavored with butter, saffron and other
flavors.
Not to be missed among the PRIMI
PIATTI (First courses) are the pappardelle alla lepre
Another typical delight of the area of Siena are the Pici, large
spaghetti made by hand that are served with different condiments such as
with sauce with porcini mushrooms and black truffle. They were the typical
poor dish of the farmers, being the ingredients limited to water and flour.
The farmers were content to dress them with very little oil and onion, but
they taste better with cheese and pepper, duck sauce, with sausage sauce and
mushrooms or sausage, potatoes and beans, or with bread crumbs and garlic
sauce.
Or you can opt for the classic Ribolitta, a peasant soup icon of
Tuscan cuisine and offered in all restaurants and taverns of Siena
accompanied by croutons flavored with olive oil and herbs. But it is a bit
difficult to find places where you can taste the authentic one, because its
preparation takes three days. On the first day a vegetable soup is prepared
(eaten as it is) to which leftovers, on the second day, some pieces of bread
are added and the whole is cut into pieces with the addition of thin slices
of onion.
Finally, on the third day everything is boiled once again. The recipe for
soup varies from area to area, but is always based on local products. The
most important ingredient is black cabbage, whose leaves vary in colour,
from a very dark green, to almost black, a typical product of the Tuscan
territory.
Among the SECONDI PIATTI
(Main Courses) typical of this territory, meat is a great protagonist
of Sienese cuisine. Pork pork pork pork pork pork pork pork pork pork pork
pork pork pork pork pork pork with a sauce of sage, rosemary and garlic
fried together, perfect with wine. Cut of beef served on a bed of rocket,
tender and delicate flavor, which contrasts with the strong flavor of rocket.
Finally, there are many typical
DOLCI
(Sweets) to taste at the end of a meal with a good glass of passito or as an
afternoon snack. Siena's panforte is a world-famous confectionery
excellence. Originally it was a simple, very sweet focaccia, made with wheat
flour and honey, called melatello or honeyed bread, enriched with fruit
such as grapes and figs. When the heat was applied, the fruit fermented and
assumed an acidulous taste, from which derives the name "panforte".
Later, to avoid fermentation, it was enriched with spices, which were
expensive ingredients and then was consumed on solemn occasions or at the
most sumptuous festivals. It was prepared in convents or in the shops of the
apothecaries, the pharmacies of the past, the only places that dealt with
spices essential to aromatizing and preserving food. Production began in
September, when it was easier to recover almonds, and continued until the
end of the year, to be consumed during the Christmas holidays.
Ricciarelli are similar sweets to marzipan, with the
difference that the normal marzipan is produced with almonds, sugar and
egg white, while in Ricciarelli we also find candied orange peel. The
origin of the name 'ricciarello' is unknown but it is likely to refer to
an ancient curled shape. The classic type is white, while the
ricciarelli covered with chocolate frosting are recent and do not belong
to the Sienese tradition.
And don't forget to accompany these excellent dishes with good wine and
Siena offers a wide variety of wines of excellent quality: Chianti Classico
or the hills of Siena and Brunello di Montalcino are among the best for
lovers of red, while among the whites there are Vernaccia, Galestro and
white virgin Valchiana. The end of the meal is the Moscatello or the Passito
del Santo, with which the desserts of Siena are accompanied.
Restaurants in
Siena
To get to know Siena, as well as visiting its artistic and natural beauty,
you must sit at a table and enjoy the excellent Sienese cuisine, with
typical dishes, for this reason it is essential to go to one of the many
restaurants in the city.
Restaurant Gli Orti Di San
Domenico
Viale Curtatone, 13 Siena SI - Tel: 0577 288234
The restaurant Gli Orti di San Domenico is located in the historic
center of Siena opposite the Basilica of San Domenico, is an excellent
reference point for traditional Tuscan cuisine. The soft colours, the
welcoming and traditional atmosphere characterize the large rooms, the
veranda and the summer garden. Here you can live a catering experience full
of passion with obvious references to the Sienese tradition. The gastronomic
attention is expressed by the research of raw materials, the care of the
service and the creation of dishes that is completed by an excellent
selection of wines.
La Taverna di San Giuseppe
Via Giovanni Duprè, 132 Siena SI - Tel: 0577 42286
The Taverna di San Giuseppe is a typical and exclusive restaurant
located near Piazza del Campo, in the historic center of the city. A place
where you can discover new sensations, where you can taste and appreciate
the genuine foods and good wine offered by the Tuscan tradition, with a
pinch of creativity and creativity. The cuisine is homemade, the pasta
prepared by hand: ravioli, pici, pappardelle, as well as the ribollita in
the old way and green dumplings with herbs with mint and tarragon. The
second courses and side dishes are based on local products of the highest
quality: the real Florentine Chianina meat, fillet in crust with porcini
mushrooms and cut in good oil. These are just a few examples of the dishes
offered on the menu that varies every twenty days according to the fresh
products of the season.
Osteria La Sosta di Violante
Via Pantaneto, 115 Siena SI - Tel: 0577 43774
Near Piazza del Campo, La Sosta di Violante aims to offer its
customers the taste of eating and drinking well rediscovering the typical
Tuscan and Sienese cuisine, traditional but with some revisitation to offer
new dishes and to experiment. Among the main dishes: pici with pork sauce,
paccheri with gorgonzola and Cinta Senese sausage or, among the main courses,
the cut of beef with oil with aromas, the beef morsels with red radicchio
and the inevitable Florentine. All prepared with fresh and seasonal raw
materials and especially with meat from local producers. The winery is proud
of its important Italian wines suitable for all palates
Top
Ostelli Siena
Ostelli Italia
Auberges de Jeunesse Italie
Hotel Siena
Carte de Sienne
Karte von Siena
Mapa Siena
Map of Siena
Carte de la Toscane Karte von Toskana Mapa Toscana Map of Tuscany
Carte d'Italie
Karte von Italien Mapa Italia Map of Italy |
