Sienese cooking is straightforward Tuscan country food: pici (hand-rolled fat spaghetti) with various sauces, ribollita (bread and bean soup), pappa al pomodoro, wild boar (cinghiale), and Chianina beef from the next valley over. Sweets are taken seriously — panforte, ricciarelli, and cantucci all originate here or nearby. Avoid the obvious tourist traps around Piazza del Campo and walk five minutes in any direction.