Traditional dishes and foods to accompany Orcia wines

The seasoned farmers and home cooks of the Val d’Orcia will whet your appetite with their recipes, wines, and products of the area. This is a good chance to take the visitor on a unique culinary journey and introduce them to the locals.

There are also many traditional dishes to pair with the Orcia wines: “pici” or “pinci”, thick hand-made spaghetti with a traditional sauce called “la nana” (goose), bread soup with Swiss chard, white beans and red onions, Chianina beef, Cinta Senese ham, Pecorino cheese from sheep milk, extra virgin olive oil, saffron and the famous white truffle.

“PICI” OR “PINCI” OR “LUNGHETTI”
Different names for thick, individually hand-made spaghetti with a traditional sauce called “la nana” (meaning goose).

BREAD SOUP
A delicious concoction of Swiss chard, white beans and red onions, this is the traditional farmers’ soup in this area. The precise recipe varies from town to town.

CHIANINA BEEF
The so-called “white giants” are the largest meat-producing breed of cattle, and their meat is among the most prized in the world. The Florentine steak, queen of the Tuscan dinner table, is taken from Chianina cattle originally from this area.

SNAILS – CHIOCCIOLE
The traditional dish of San Quirico d’Orcia.

EXTRA VIRGIN OLIVE OIL
More than simply good, it is also very healthy. The Orcia is one of the most famous oil-producing zones in the world and is rightly proud of its DOP (Lands of Siena) rating.

WHITE TRUFFLE
Amazing rarity from the soil of the province of Siena, best tried in autumn with risotto or fettuccini. But also delicious with scrambled eggs.

SAFFRON
Cultivated in past centuries, it has returned to flower in the fields and on tables.

HAM – PROSCIUTTO
Salted Sienese pork, taken from the same breed of animal that appears in the painting of “Good Government” by Lorenzetti (1337-1339).

PECORINO CHEESE
The most famous of which is the matured cheese from Pienza, called “cacio” here.

SWEETS
A great tradition, particularly at Christmas: panforte, ricciarelli, cavallucci and copate, not to forget the Pan dei Santi in autumn and the Schiacciate at Easter, which, depending on the town, may be sweet or savory.

Food

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