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About Siena: the Terzo di CittàHere is an example of a traditional sienese meal:

  • Antipasto: CROSTINI NERI
  • Secondo: SCOTTIGLIA

As Follow the recipes for each dish: (ingredients for 6 people):

Ingredients: 6 slices of homemade toasted bread, 300 gr. of fowlers' liver, 200 gr veal spleen, 2 anchovies, 100 gr. capers, 200 gr. onion, a glass of white wine, broth, salt, pepper and olive oil.
Recipe: cut onion into very small pieces, put in pan with olive oil, heat until onion becomes golden. Meanwhile, cut anchovies, add livers and spleen (wash carefully before), add to the pan with onion, then add the capers and wine. Add salt and pepper, and simmer for 20 minutes. Once cooked, mash it, then add olive oil to make a thick paste. This paste is then spread onto the toasted bread slices. Additional tip: bread slices should be toasted first, then sprinkled with a little broth, just before spreading on the tapenade.

Recipe: the hare is cut into small pieces and marinated for a long time in Chianti wine, along with herbs. Then it is cooked in "salmé": a sauce of oil, herbs, lemon and a little vinegar, and cooked together with the minced and lightly fried "coratella" (pluck). The results is a rich, flavoured sauce that is poured over Pappardelle, a ribbon-shaped pasta.

Recipe: small pieces of very different types of meat (rabbit, chicken, lamb, beef) are lightly fried in olive oil with garlic, covered with tomato sauce and addded with a good amount of (peperoncino), then stewed with half a glass of red wine. Flour is then added to obtain a fairly dense sauce.

Ingredients: 600 gr. sugar or honey, 20 c. water, ground nuts, 20 gr. bicarbonate or pastry yeast, or leaven, 50 gr. candied citrus, 1000 gr. of spices, aniseed, cinnamon, one mandarine orange, 400 gr.flour, pepper or powder ginger.
Recipe: boil sugar with water, until the consistency of a syrup is obtained, then add all the other ingredients, except flour and bicarbonate. Cut the resulting dough into rectangles, put them on special oven paper or a lightly greased baker's tin. Bake in the oven at a very mild temperature, to obtain dry, spicy biscuits.

Other typical Sienese dishes include:

Ribollita: slow cooked soup of bread, beans, and vegetables.
Arista di maiale: pork loin roasted with rosemary, garlic and wild fennel seeds.
Bruschetta: an appetizer made of roasted tuscan bread topped with tomatoes, fresh basil and olive oil.
Pici: a type of thick, handmade large-size spaghetti, served with a rich sauce.
Fagioli all'Ucceletto: with beans flavoured with olive oil, garlic, tomatoes and sage.

More info about cuisine of Siena:

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