Sunday lunch: menus and traditions from Valdichiana Senese

May 31, 2021

AN ANCIENT RITUAL AND FOR TRUE FOOD LOVERS. HERE’S HOW TO RELIVE IT AT YOUR HOME ACCORDING TO TRADITION

The table is set, the scent of ragù sauce that floods the house from the early hours in the morning, the meeting with the family. On Sunday, there is one of the favorite rituals of Italians, namely Sunday lunch. From north to south across the country, the menu varies but the philosophy is the same: meet at table at 1 p.m. and share the best traditional recipes.

The menu

In Valdichiana Senese this ritual has its rules and its traditional dishes, with seasonal variations of course. There are essential cornerstones that are rarely abandoned, let’s see them in detail:

1. The spleen crouton. The “crostino nero” is a paté that in Senese version is made with chicken or rabbit livers, Cinta Senese spleen or even Chianina beef meat. There are as many variations as the bell towers in the province of Siena and each family is rightly linked to its own unique and unrepeatable recipe. This cream with a strong and straight flavor rests on crusty bread croutons and is the highlight of the classic Tuscan appetizer.
2. Cured meats and cheeses. In Valdichiana Senese the cured meats are made with Cinta Senese pork and the cheese is ususally Pecorino of Pienza, fresh, half-seasoned or seasoned version, probably matched with delicious jams. Among the cured meats that cannot be missing on Sunday: lard, ham, loin and finocchiona.
3. Pici with ragù sauce. Tradition has it that ragù is made with local Chianina meat and it is cooked slowly, for at least two hours. Pici, made by hand or by machine, with soft wheat or ancient grains, is the pasta that best accompanies the strong flavor of Tuscan ragù. A great classic loved by young and old.
4. Roast meat. Chianina beef, pork or Cinta Senese pork, cooked on the grill or in the oven, the meat is accompanied by seasonal dishes: asparagus, artichokes, potatoes, salad, courgette flowers.
5. Cantucci with Vin Santo. We could discuss about dessert for a long time, among the food lovers who do not give up a fresh pastry tray and those who want to finish their meal in style with the sweets of the holidays (from panforte to pandoro, for example), but in Valdichiana Senese a meal is not finished if a bottle of Vinsanto with cantucci is not served at table. Vinsanto is strictly local, because this liqueur is historically produced at family level, with a unique recipe that makes it sweeter than other Tuscan Vinsanto.
6. Red wine. The meal must be strictly accompanied by a good local wine: Vino Nobile di Montepulciano DOCG, Chianti Colli Senesi DOCG or Orcia DOC.

Gathering at table

The menu has been repeated for generations with one constant key: quality and seasonality of the products, good and local. A fundamental ritual, an opportunity to get together with family, from grandparents to grandchildren, and even with friends, because we know that in Tuscany guests are always welcome, especially at table.

And what will our diners talk about?

About food of course! There will be no shortage of opinion on meat cooking and salt of pasta, as well as the comments on wine and Vinsanto and for sure everyone will agree on the goodness of grandma’s ragù sauce, as good as ever! As Sundays flows on the calendar, there are also tastings of typical seasonal products: there is a right moment to taste the new olive oil in Autumn, or to judge the ripeness of cherries in Spring, or to share the Pan co’ Santi in November. Don’t you know what Pan co’ Santi is? Then you really have to keep following us.

To relive this atmosphere in your home, take a look at the Pranzo della domenica Food BOX (Sunday lunch), we have prepared it with our best Sunday lunches in mind.