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Comune di Siena

...about Siena »

Our typical Tuscan dishes,
together with a complete wine-carte,
guarantee a perfect match for your lunches and your dinners...

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Do you want to discover how we prepare our dishes?

Appetizers

Crostini toscani di fegatini (Tuscan croutons with liver-meat)

Ingredients: chicken liver, onion, celery, carrots, sage and some red Chianti wine, salt and pepper.
After cooking, add capers, anchovies and grind. Cut some slices of pane toscano (the local bread) and smear the sauce.

Entries

Pici all’aglione

Pici are made in Siena and its county. It is a hand-made pasta made of water and flour, very coarse and irregular, similar to the spaghettoni (“big spaghetti”).
Aglione is a typical Tuscan sauce. Its ingredients are garlic, parsley, oil and pulp of tomato, salt and pepper. A long time is needed for cooking.

Main dish

Bocconcini di cinghiale al Chianti (tid-bit of wild-boar with Chianti wine)

Ingredients: pulp of wild-boar cut to dice, onion, carrots, celery, juniper, leaves of laurel, rosemary and red Chianti wine, salt and pepper.

Side-dish

Fagioli all’Uccelletto

Ingredients: cannellini beans, oil, garlic, sage, tomato pulp, salt and pepper.

These recipes are from :

   

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