The Siena specialities of Christmas time & the Panforte and...

Panforte is a classic part of Siena’s gastronomic tradition and dates back to the medieval times. The dough is made up of flour, almonds, egg whites, sugar and honey. It has a strong, almost ancient flavor with its dry fruits and spices such as vanilla, cinnamon, nutmeg, and cloves.

Other Sienese specialities are the Panpepato, pan co’ santi, cavallucci, ricciarelli and torta di Cecco, which are typical cookies from Siena with herbs and almonds. Sienese cooking generally reflects Tuscan cuisine, but with a more accentuated use of aromatic herbs which you’ll find in these typical cakes as well as in the everyday dishes flavoured with garlic, mint or tarragon. The area produces a great quantity of cured meats, finocchiona, pork sausages and wild boar sausages.

The famous cheeses of the area are the pecorino delle balze and marzolino. The most authentic local dishes are; lentil soup with pheasant, canapes with chicken livers, spleen and game, bean soup Siena style, and ribollita.