Barbara begins this journey into the flavors of the hills by serving up delicious savory pies with Cinta Senese pork cold cuts, made from a prized breed typical of Tuscany.
Next, the classic Pici pasta with Aglione garlic, a main course of peasant origin very similar to spaghetti. This kind of fresh pasta, traditionally prepared in the low province of Siena, is seasoned with a herb akin to garlic.
As a second course, our Cesarina offers rabbit “ad arrosto morto” which traslates literally as “roasted dead”. This is a wild dish, its curious name owing to the lengthy cooking time. The lean rabbit meat is browned slowly and then cooked with a glass of white wine, for a tender and flavoursome end result. As a side dish, Barbara serves "redone" cardoons, first boiled, then rolled in flour and beaten egg, fried and baked in a rich tomato sauce.
Finally, Barbara offers ricotta cream dessert from Valdorcia, drizzled with honey and sprinkled with cinnamon. This is a dessert to be savored, the ideal ending for this traditional Taste Experience.