Cooking lessons: genuine ingredients and excellent gastronomy

The recipes of Tuscany’s tradition

Siena does no exception to the excellence of Tuscan cuisine, which is appreciated at the highest standards. Local gastronomy is characterized by simplicity and is based on products of excellence that come straight from the territory, many of which are considered the true musts of national culinary art: just think of the extra virgin olive oil produced in the mills of the area used in every dish, to the delicious pork meat of the Cinta Senese variety, which is raised in the nearby countryside and, impossible not to mention, to the meat of the Chianina cows – raised in the nearby Val di Chiana – whose origin dates back even at the time of the Etruscans.

The specialties of Siena’s cooking

Those who want to taste the local specialties must start with the typical appetizers, which in most cases include homemade bread (also called ‘sciocco’, meaning without salt). Among them, the famous liver croutons, prepared with toast bread with a spread of liver paste, anchovies, capers and aromas is spread. Alternatives to these are the black crostini, with cow spleen and onion and enriched with aromatic herbs, anchovies, capers and pepper. Less elaborate appetizers are the fettunta, a simple slice of toasted bread with oil, salt, pepper and rubbed with garlic, or enriched with fresh chopped tomato and basil. Usually these croutons are accompanied by cured Cinta Senese meat, such as finocchiona and capocollo. Among the first courses you can not miss the tasty pappardelle with hare sauce and the ribollita, a soup from the popular tradition prepared with various vegetables and black cabbage. Also among the first courses we find the acquacotta, a sort of vegetable broth with pieces of toasted bread, pecorino cheese and whole eggs, and the pici, which are fresh pasta made with water and flour seasoned in different ways: with cheese and pepper, duck sauce, garlic sauce and many other ways. Among the second courses you can taste the arista, seasoned with oil, sage, rosemary and garlic, Siena’s snails, prepared with tomato sauce after being fried together with onion, bacon, garlic and herbs, and then meat or game dishes: from the classic florentine steak to the chicken-under-a-brick, and let’s not forget the tagliata and wild boar meat.

A class to learn the basics of Siena’s cooking

If you are a gourmet enthusiast and want to deepen the secrets of the exquisite cuisine of Siena, you can take advantage of the cooking lessons organized by the central Relais degli Angeli, where a chef will teach you to prepare some typical dishes of the area. You can refine your theoretical knowledge, but also practice in a practical test and then taste what you’ve cooked under the eye and the tips of a professional. The course lasts 4 hours and takes place inside the kitchens of the Relais and, in the end, you will be given a Souvenir Parchment with the prepared recipes.