Poor cuisine? Perhaps in means, but not in tastes. Sienese cuisine comes from the countryside, makes strong use of spices to season very tasty dishes, vegetables for “rustic” first courses, and offers plenty for meat lovers.
A cuisine that has passed through the centuries, enriched by Roman and Etruscan influences, reinvigorated in the Middle Ages by a strong use of aromatic herbs (garlic,tarragon and nipitella above all), and always sustained by the excellent ingredients offered by the surrounding countryside: olive oil, Chianina meat, sheep’s milk cheeses and wine.
An example of the city’s connection to its culinary tradition is offered by Giovanni Righi Parenti, an expert connoisseur of the city, who states:
“In ancient times pork was processed in the contrada of the Tower; in the contrada of the Goose, on the other hand, cattle were slaughtered. When the Ocaioli realized that pork had a larger market, they decided to engage in this activity, competing with their neighbors. This sparked a real enmity, which continues to this day” (interview by Giulia Mannini)
In short, there is good food and drink in Siena, and this is a detail that, even a student should not underestimate.
Here is a list of typical Sienese products.
FIELD PRODUCTS
olive oil
wine
CHEESES & COLD CUTS
buristo
soppressata
finocchiona
pecorino delle crete
SWEETS
seahorses
pan co’ Santi
panforte
gingerbread
ricciarelli
The best way to enjoy Sienese cuisine is to immerse yourself in Siena’s restaurants, wine bars and osterias.
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