Crostini Neri:
Antipasto with bovine spleen, onion, white wine, anchovies, capers, salt and pepper, laid on slices of toasted homemade bread.

Bruschetta:
Slices of tuscan bread grilled with garlic and pepper, season with salt and virgin olive oil.

Panzanella:
Soup of chicken broth boiling and beaten eggs mixed with parmesan cheese, a pinch of nutmeg, salt and pepper.

Ribollita:
Soup in oven, then topped again with other raw oil, enriched with fresh onions, thinly sliced and flavored with a little 'pepper.

Pici:
Pasta prepared very easily with water, flour and salt, mixed hard enough and pulled by hand until it forms coarse twines.

Pappardelle con la lepre:
Hare, chopped, after a long marinade with herbs cooked in Chianti wine is jugged, using as the cooking the "pluck" finely chopped. This creates a thick sauce, rich flesh of the hare, which are seasoned pappardelle, rather wide and well drawn.

Formaggio pecorino di Pienza:
Manufactured by Sardinian shepherds who have found a real "magic ingredient" in the special milk from pasture as those of the Crete of Siena and the Val d'Orcia where there are plenty of herbs such as wormwood, and barbarecco mentasastro. This gives the cheese a unique taste.
The cheese comes in several versions such as: fresh, semi-mature, seasoned and spiced.

Tartufo bianco delle Crete:
The white truffle (tuber magnatum) is present in good quantity in the woods that accompany entry into waterways of the Crete Senesi. The market town is more lively San Giovanni d'Asso. We also collect other varieties as the whitebait truffle (Tuber albidum) and the black truffle (tuber estivum and Tuber brumale).

Bistecchine di maiale:
Also called "ribs"is a kind of meat cooked in the fire, but the recipe is typical Sienese to present them in a sauté garlic with tomato sauce and red wine, all flavored with fennel seeds.

Fegatelli:
Pig liver, possibly young, cut into pieces, wrapped in the "swift"and perfumed with fennel seeds. We salt and pepper, then cook in the pan as the pork chops or roast shot.

Tagliata ai ferri:
Beef steak marinated in a mixture of garlic and olive oil, grilled lightly cooked "rare", cut into small slices, finished with lemon juice and salad leaves.

Fagioli all'uccelletto:
Beans cooked with sage, garlic, olive oil and tomatoes. Typical contour, often enriched with sausages so as to be unique dish

Cantucci:
The Cantuccini or nooks often incorrectly called Biscotti di Prato, sweets are one of the largest in Tuscany. These are a type of biscuits made by cutting slices in the loaf is still warm.

Castagnaccio:
Also known as Baldino, or ghirighio Paton and a cake with chestnut flour typical of Tuscany, but also other regions such as Liguria, Piemonte and Emilia Romagna.
It 'an autumn dish that you get cooking in the oven a mixture of chestnut flour, water, olive oil, pine nuts and raisins. Accompaniments are typical of this cake or ricotta and chestnut honey, new wine or sweet wines such as vin santo.

Marmellate di susina mascina:
It 's the typical product of the fruit in the area of Montepulciano and neighboring countries. The fruit has an elongated shape which is known as "the thigh of a nun. "
It tastes strong and original, this leads to a strong identity to the jams and marmalades.