Typical kitchen of Siena: the“Pici” home made pasta, the “Ribollita” vegetable soup, the roasted meat, the wild boar, the “ricciarelli” biscuits, the “panforte cake” and the “tiramisù”.

THE TYPICAL KITCHEN OF SIENA

Siena has a long culinary tradition thanks to the richness of the medieval period Siena and to the presence of numerous restaurants along Francigena way. In the last decades there has been a research of Medeieval recipes, as in other zones of central Italy. Here you are the most famous dishes:

• The pici, a kind of home made spaghetti that are original of the Val d’Orcia and Val di Chiana zone.
• The ribollita, a soup of vegetables and beans prepared on roasted bread slices with garlic. The main ingredient is the black cabbage and its name has origin from the fact that this soup is cooked more than once.
• The mixed roasted meat, that include sausages, pig meat and beef loin.
• The game, that include all the local animals, cooked in grill and with sauce.
• The wild board, that is present all over the province.
• The typical cakes, like Panforte and the Ricciarelli.

Some news "tiramisu", tell that it was invented by Siena, even if there is a dispute with the Veneto region. The realization of this dessert has its origin for the dinner organized in honour of Gran Duke Cosimo III de’ Medici in occasion of his visit (at the end of XVIII century).