Travel and Culture in Tuscany
Facing the Tuscan gastronomy is both hard and pleasant, because there is an unlimited variety of courses, among which you can discover an incredible range of tastes, foods and drinks, as it usually happens in every Italian regional cookery.
The Sienese cooking reintroduces all the regional dishes, but with a larger use of garlic and aromatic herbs, as dragoncello and menta (tarragon and mint).
Also the handcrafted productions of soppressate, salami, finocchiona, capocolli, locally called “pilze”, of fresh and dried pork sausages and of wild boar salami are very important. Besides, among the kinds of cheese, the pecorino delle crete and the marzolino are very renowed.
The game is frequently used in the meat dishes, served with the best olive oil produced here. The most typical courses are: zuppa di lenticchie col fagiano (lentil soup with pheasant), zuppa di rane (frog soup), crostini (canapé) di rigaglie di pollo (giblets), di milza (spleen), di cacciagione (game), zuppa di fagioli alla Senese (bean soup), the ribollita, pasta e ceci (pasta with chickpeas), lepre and cinghiale in agrodolce (sweet-and-sour hare and wild boar), fagioli all’uccelletto, pollo con le olive (chicken with olives), fricassea di carne o di funghi (meat or mushrooms fricassee), tortino di carciofi (artichoke pie).
Finally, we cannot forget the wine production, that offers a striking variety of choice wines.
In the Sienese area you can taste, besides the famous Chianti dei Colli Senesi, also the Rosso di Montepulciano, the Brunello di Montalcino and the Vernaccia di San Gimignano.
So … enjoy your meal !!! Buon appetito !!!