Food, Drinks & Traditional Dishes in Siena

A dense, chewy confection that perfectly captures the city's medieval heritage as a spice trading hub. Made with honey, almonds, candied citrus peel, and a secret blend of exotic spices, it is heavily dusted with icing sugar. The 'Margherita' version was specifically crafted in the 19th century for Queen Margherita of Savoy, offering a slightly sweeter, less peppery flavour than the ancient recipe. It is traditionally eaten at Christmas, but bakeries sell this rich, energetic treat year-round.

This is the ultimate rustic comfort food of the region. Pici are thick, hand-rolled strands of pasta, similar to fat spaghetti, offering a satisfying, chewy texture. They are smothered in a rich, vibrant tomato sauce made with 'aglione', a specific variety of giant, mild garlic grown in the nearby valleys. Despite the name, the garlic flavour is sweet and easily digestible, never overpowering the dish. It is a humble, inexpensive, and incredibly delicious staple found in almost every local osteria.

These elegant, diamond-shaped cookies are a testament to the city's long-standing love affair with almonds. Baked to have a slightly cracked, snow-white exterior from icing sugar, the inside remains incredibly soft, moist, and intensely almond-flavoured. They often carry a subtle hint of orange zest or vanilla, making them the perfect accompaniment to an afternoon espresso or a glass of sweet dessert wine. Purchasing a freshly baked batch from a historic pastry shop is a quintessential local experience.

The Cinta Senese is an ancient, heritage breed of pig native to the surrounding hills, easily identifiable by the distinctive white 'belt' across its dark body. The meat is highly prized for its exceptional fat marbling and rich, nutty flavour, the result of the pigs foraging freely on acorns. Cured into prosciutto, salame, or finocchiona (fennel salami), it melts in the mouth and provides a superior charcuterie experience. Look for the official consortium stamp to ensure you are tasting the genuine article.

Born from peasant necessity, this thick, hearty soup turns leftover bread and vegetables into a culinary masterpiece. The name literally translates to 'reboiled', as the stew of cannellini beans, cavolo nero (black kale), cabbage, and stale bread is cooked over multiple days to deepen the flavours. The result is a dense, warming porridge that is deeply savoury and incredibly filling. It is generously finished with a heavy drizzle of sharp, peppery extra-virgin olive oil right before serving.