A journey through Tuscany with three Iconic Dishes
Tuscany is a land that enchants not only with its breathtaking landscapes and historic cities but also with a culinary tradition that tells stories of its territories, seasons, and passions passed down through generations.
In Siena, this tradition is still very much alive, especially at Hotel Athena and our Mangia Restaurant, located in the heart of the city. These are the perfect starting points for embarking on fascinating food and wine tours to discover the most flavorful soul of this unique land.
The menu of traditional Tuscan recipes is rich and varied, but we will guide you through three emblematic dishes to begin your culinary journey. Given the winter season, we will focus on recipes particularly suited for the colder months. These dishes can be enjoyed at our Mangia Restaurant, accompanied by a fine glass of wine, to truly savor the essence of Tuscany—especially that of Siena, Arezzo, and the mysterious Maremma region.
Pici all'Aglione: The Pure Flavor of Tradition
Pici all'aglione is a simple yet incredibly delicious dish that is a must-try in Tuscan cuisine. Pici is a hand-rolled fresh pasta, similar to spaghetti but thicker. The sauce, made with aglione, a variety of giant garlic with a mild and sweet flavor, is combined with fresh tomatoes and extra virgin olive oil to create a delectable dish.
The origins of aglione are tied to the rural traditions of Val d'Orcia and Val di Chiana, where food was simple but made with high-quality ingredients. This dish perfectly combines the rustic soul of the Sienese countryside with the urban charm of Siena itself—a fusion we have chosen to highlight with our exclusive “Art and Flavors” package, designed to blend culture and gastronomy in perfect harmony.
Ribollita: A Humble Dish Packed with Flavor
Ribollita, or bread soup, is a dish that evokes home, family, and history, embodying the essence of Tuscan peasant cuisine. This soup is made with stale bread and seasonal vegetables such as black kale, cannellini beans, and carrots. The name “ribollita” (meaning “reboiled”) comes from the tradition of reheating and simmering the soup over multiple days to enhance its flavor.
Originating from the countryside around Siena, ribollita is a dish that invites slow savoring and sharing. Each spoonful takes you on a journey through Tuscany’s rural traditions. Especially during the colder months, enjoying a steaming bowl of bread soup in good company is a unique experience that immerses you in the authentic soul of the city. In the heart of Siena, among its many monuments and artistic wonders, you’ll find places like Mangia Restaurant, ready to serve you traditional dishes. Seeking out the best ribollita in town could become a culinary adventure worth embarking on.
Pappardelle al Cinghiale: An Explosion of Tuscan Flavors
Wild boar is a widely found animal in Tuscany’s forests, so much so that it has become a symbol of regions like the unspoiled Maremma and the Sienese countryside. If there is one dish that encapsulates the richness and depth of Tuscan cuisine, it is pappardelle al cinghiale. This dish begins with its pasta: broad, textured pappardelle that perfectly pairs with the slow-cooked wild boar ragù, a rich, aromatic preparation where red wine and fresh herbs add depth to the meat’s flavor.
Pappardelle al cinghiale is a tribute to Tuscany’s wild nature and hunting traditions, which have always played a central role in local culture. Take advantage of your stay at Hotel Athena to explore the surroundings of Siena and indulge in traditional dishes crafted by the Mangia Restaurant’s kitchen. Our pappardelle al cinghiale will transport you to the flavors and stories of Tuscany’s forests.
Begin Your Culinary Journey at Hotel Athena
Hotel Athena is the perfect starting point to experience Tuscany through its flavors, traditions, and history. Book your stay directly on our website to enjoy the best advantages and start planning your next adventure in Tuscany.