You can begin with a tray of salami of cinta senese and wild boar sausages, some bruschette with garlic and olive oil or panunto with cabbage (a slice of grilled bread with olive oil, garlic and salt and soaked in the water used to boil the cabbage) and the unfailing canapés with chicken liver or those made with fried polenta and pore mushrooms.

As a first course, you can choose "pappa al pomodoro" (bread and tomato soup), "ribollita" (a bread and vegetable soup), "panzanella" (especially in the summer), pappardelle with hare sauce and "pici", a typical dish of this part of Tuscany. What are they? They are a sort of hand-made spaghetti, usually dressed with game sauce, mushrooms or "all`aglione", a sauce made of chopped tomatoes and minced garlic.

Speaking of pici, do not forget that every year at the end of May Celle sul Rigo hosts a festival dedicated to them.

As a second course, you can have "buglione d`agnello" (stewed lamb), snails in Sienese style, stewed or roasted wild boar with oven-roasted potatoes, "fagioli all`uccelletto" (beans with a tomato sauce), thistles (similar to celery, they are fried and then sautéed with tomato) and "ciaffagnoni" (very thin pancakes covered with pecorino di Pienza cheese).

As far as desserts are concerned, you are just spoilt with choice. You can try "cavallucci" (spiced biscuits made of honey, walnut and candied fruit), "panforte" (made of almonds and candied fruit), "ricciarelli" (almond pastries), "ossi dei morti" (literally, the bones of the dead; traditionally baked for All Souls` Day), "mandorlato", "panpepato" (a cake spiced with pepper)...

A stay in a villa in Tuscany , and especially in a farmhouse or in a holiday villa in Siena : a holiday for real gourmets!