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Siena's cuisine is pure and simple, yet distinguished by the excellence of its ingredients. Sienese meats, vegetables and herbs are of excellent quality, and most recipes call for the use of olive oil (which in this region is among the highest quality).

The oak woods around Siena are still home to the Cinta Senese swine, a native breed reputed for the excellent flavour of its meat), and the Val di Chiana area continues to raise the Chianina breed of cattle, a very important one in Italy. This breed probably originated during Umbrian and Etruscan times in central Italy. Chianina cattle are famous for their white skin and remarkable size; until forty years ago it was primarily used as draft animal, while it is now a selected breed for meat production.

Sienes cuisine has ancient origins, first Etruscan, who introduced the simplicity of herbs, and then Roman influence. Spices, a valuable commodity of the past, give distinct flavour to Siena's typcial dolci such as Panforte and Cavallucci. Soups are an important part of Tuscan cuisine, along with roasted meat, wild game, and several types of handmade pasta.

More info about cuisine of Siena:

• Wine of the Siena Region;
• Sienese dishes;
• A Sienese traditional meal;
• Florentine Recips and Tuscany cuisine;