Pici, ribollita and panforte: Siena's table is earthy, generous and deeply Tuscan.
Sienese cooking means pici - thick, hand-rolled pasta, often with the garlicky aglione sauce - ribollita (bread and bean soup), peposo (peppery slow-cooked beef) and pork from the local cinta senese breed. For sweets, panforte and ricciarelli, the almond biscuits, are Siena's own inventions.
A Siena institution in a vaulted room off the Campo, serving Tuscan classics with a carefully chosen wine list.
A friendly osteria devoted to Sienese and Tuscan cooking, strong on local produce and honest prices.
A popular pizzeria-restaurant in the centre, great for a relaxed dinner of pizza, pasta and local wine.
A beloved tavern in a vaulted medieval cellar, famous for its warm welcome, Tuscan plates and an extensive wine cellar.