My Reflections of Siena, Italy

I will be posting my reflection tomorrow about my trip to Siena, Italy. So in the meantime, enjoy some recipes and photos of my adventure. All recipes are from the owners and artists that work in the stained glass studio where I studied for three weeks in January 2008.
Buono mangiare!  – Jeanne Scarpato

One of many tasty desserts I experienced while staying in Siena.

Link to the photo gallery: 

For Part I click here>>>

Some delicious recipes:

Pasta tricolore

4 people

  Author: Gianni Bracciali
 Difficulty: EASY
  • 2 medium carrots
  • 2 medium onions
  • 2 stalks celery
  • 1/2 can peeled/crushed tomatoes
  • 6 tbs extra virgin olive oil
  • 3 tbs heavy cream
  • 400 gr chiocciole (shell) pasta


light red wine (Chianti colli senesi)
  Chop roughly the vegetables, cook in a large skillet stirring in oil for 10 minutes.
Add tomatoes and a cup of water and cook until vegetables are still a little crunchy. Adjust with salt.
Boil pasta separately and when ready add to the sauce, pour the cream and toss in the pan for one minute. Serve it and sprinkle with a liberal quantity of ground pepper and parmigiano.

Chicken with Tarragon (Pollo al Dragoncello)

4 people

  Author: Anna
 Difficulty: EASY
  • 2 medium onions sliced
  • 3 cloves of garlic slithered
  • 1 whole breast of chicken without skin cut into mouth sized pieces (enough for 4)
  • 200ml orange juice
  • 1 large handful of fresh tarragon or 3 teaspoons of dried
  • 1 stock cube or 1 dose of powdered stock
  • black pepper
  • 3 tbsp olive oil
  • (You can use pork or rabbit instead of chicken)


Dry white wine (Vernaccia)
  Saute onions and garlic in oil and after about 15 mins, add chicken. Turn up heat and brown. Once browned, add orange juice, stock cube, pepper. If you are using dried tarragon, add now. Turn heat down and cook for half an hour, making sure that there is still liquid in the pan. You can add some water if it becomes dry. Just before finishing, add fresh tarragon and reheat. You should not cook the fresh tarragon for long, or it will taste like old tea leaves ! Add salt if needed.
You can also add sour cream or Greek yoghurt at the end.
This recipe is great served with baked potatoes and boiled carrots.
Palombo al lampo (flash Palombo)
4 people

Difficulty: EASY
  Author: Italo Bracciali
  • 4 slices Palombo
  • 2 cloves garlic
  • 1 sprig rosemary
  • 1 tbs vinegar
  • 6 spoons olive oil
  • red pepper flakes.


white wine (verdicchio)
  Palombo is a shark found in the Mediterranean but I guess any shark will do.
Finely chop garlic and rosemary, place in a plate and add the oil, vinegar and red pepper flakes. Keep aside.
In a large saucepan cover the bottom with salt. When it is very hot place the Palombo for a minute, then turn it and cook for another 2 minutes.
Place in a serving dish cover with the previously prpeared sauce and serve.
Fagioli all`uccelletto (garlic and sage beans)
4 people

  Author: traditional Tuscany
 Difficulty: EASY
  • 4 cloves garlic
  • 10 leaves sage
  • 10 spoons olive oil
  • 300 gr peeled tomatoes (S. Marzano)
  • 800 gr boiled white beans (cannellini)


light red wine (Chianti colli senesi)
  Although fine with any pork and beef stew, this beans are a perfect combination with sausages (uccelletto) that you can grill aside and put them in the beans before serving.
In a saucepan crash garlic, add sage and sautee in oil at low heat.
Once garlic starts to become gold add tomatoes and crash with a fork. Add half glass of water and let it simmer for 30 minutes at medium heat. If it tend to dry put more water in. Adjust salt and pepper, put the drained beans and let them simmer for another 10 minutes. Serve hot
4 people

  Author: Gianni Bracciali
 Difficulty: MEDIUM
  • 4 eggs
  • 2 tbs sugar
  • 250gr mascarpone
  • 200 gr Marie biscuits
  • 3 cups of coffee
  • 1 shot of rum
  • 100 gr dark chocolate (unsweetened)
  • Cocoa powder


coffee liquor , Marsala
  There are a few versions of this dessert. This is mine and you can adjust it to your liking.
Mix coffee and rum and let it cool. Dip the biscuits in the coffee and place in a low glass or ceramic dish to form a layer.
Separate the yolk from the white using two bowls. Work the whites with an electric whip until stiff.
To the yolk add the sugar and work it for 3 minutes, then add the mascarpone and mix with a fork until homogeneous. Add the whipped whites to the mix one spoon at a time and incorporate gently. Slither the chocolate with a knife and add to the mixture, then pour it over the biscuits.
If the bowl you use is quite small make two layers of biscuits and mixture. Sprinkle with cocoa to cover the surface and place in the fridge for at least 1h.
I prefer to use a wide bowl and make one layer only but that is up to you.

4 thoughts on “My Reflections of Siena, Italy

  1. Pingback: My Reflections on Siena, Part II « Keeping the Feast

  2. Pingback: My Reflections on Siena, IV part series « Keeping the Feast

  3. Pingback: My Reflections of Siena, part III « Keeping the Feast

  4. Pingback: Reflections of Siena, part IV « Keeping the Feast

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