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Siena is an excellent place to explore the subtleties of Tuscan cuisine, as the city frequently holds small festivals called Sagre, which celebrate a particular food or local specialty (such as the Sagra della Bruschetta). Other regional delicacies include ricciarella, an almond paste cookie, and panforte, a dense cake with almonds and fruit that is only made in Siena and a few neighboring communities. The most popular brand of panforte is Sapori, and while they can be bought in local stores, a good place to get it fresh is Nannini on Banchi di Sopra, a café that specializes in all kinds of sweets. For a more traditional dessert, try the gelato at Brivido near Piazza del Campo.
Heartier meals can be found at one of Siena’s many fine restaurants. Il Grattacielo is reasonably priced and popular with the locals for a lunch of sausage, local cheeses and salad. The Trattoria Fontenuova has hand-made pici (a traditional Tuscan noodle), grilled meats and fresh desserts. For pizza, try the Ristorante Pizzeria Due Archi, which uses a wood-burning oven and also serves other traditional Tuscan dishes. If you are visiting Siena during the winter, stop at the Tea Room, where local students gather for a cup of exotic brew with biscotti and live music. Antica Osteria Da Divo, Via Franciosa, 29 ( in a street just behind the Duomo) presents Sienese cuisine in a modern style and is regarded, with good reason, as one of the best restaurants in the city. Its setting is also memorable as one dines in a vault going back to the Etruscans.Try one of Tuscany’s regional wines, such as Chianti, which is produced in regions between Florence and Siena. This red wine, based on the Sangiovese gape variety, is one of Italy's best known and can be drunk young (under two years) but is best drunk after 3 - 4 years have passed; it goes well with elements of Tuscan cuisine such as roasted meats or strong goat's cheese. A large selection of wines can be found at the enoteca (wine bar) inside the Medici fortress.