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Siena is a town devoted to tradition, who was help to re-invent itself after the crisis of the last years. Forget about hipsters places and Instagram friendly faces with a fake shabby chic vibe, here still exist place dug in tuff caves, bakeries that mark the rhythm of the year with the alternation of typical sweets, and a Christmas market in Piazza del Campo that with its atmosphere brings you several centuries back .
You start discovering Siena in the early morning, with the aroma of coffee that spreads for the medieval alleys. The Sienese have a weakness for the pastry, both at breakfast and at the end of a meal, and for the fritters of Piazza del Campo, but especially for the medieval sweets, which never go out of fashion here.
This guide is a journey in a land of trattorias and taverns, of vinai (places where wine is sold and where you can also have a bite of something) , of restaurants that carry on the local tradition: chopping of cheeses and sliced meats, pici, wild boar, Cinta Senese. Besides a proposal for more “basic” and “simple” everyday food, there are also fine dining proposals, where traditional cuisine is still present, but it becomes an expedient to arrive, play, make new discoveries.
Tastings in the countryside
If you stay in Siena for more than a day, consider taking a trip in the hills covered by vineyards and olive groves that have been embracing it forever. We don’t suggest to go there just for the landscape: in every corner there are farms, farms where you can taste two of the most typical products of Siena, directly from the producer: good wine and olive oil directly from the oil mill.
We have selected the most interesting places for your tastings: you will remember these experiences for a long time!
Dishes not to be missed, events, interviews
If you are in a hurry or you are in town only for a weekend, in every guide we give you the dishes you can't miss and where to eat them: here we have selected pappa al pomodoro, pici, Pecorino di Pienza, Cinta Senese, wild boar, buristo and soppressata, panforte, ricciarelli, the pan co’ santi and cavallucci.
We selected the most valid gastronomic events and we had a chat with a local and an expat, to explore the town from the point of view of who was born here and who chose to live here.
We spoke with the soul of the restaurant Il Campaccio in Botteganova, Ilaria Iannone, and a Polish chef, Monika Filipinska.
Travel With Gusto is a reference point for food travelers: it was created for people who are looking for nice experiences, and do not wish to be disappointed by the food eaten during their trip.
We publish guides and gastronomic tips written by the best Italian and international foodwriters.
We give practical advice for people who are hungry for good things at all times and want to enjoy every moment of their trip.
We explore cities looking for what makes us happiest: good food, above everything!
Learn more about us here www.travelwithgusto.it/en/and on Instagram as @travelwithgusto.