Lovely Flashbacks ~ Continued

Our favorite time of day in Siena was after the "day-trippers" went home. Walking the ancient streets in the cool evenings and sitting down to relax and enjoy one of Siena's many delightful restaurants was pure joy. One can easily find the more typical Tuscan fare; steak bisticca, ribollita (vegetable and bread soup), tagliolini and pappardelle pastas but we were hunting more traditionally Sienese dishes and found some very different, creative and excellent cuisine in the restaurants less traveled. Thanks to our wonderful concierge at the Palazzo Ravizza, Valentina for steering us in the right direction!

Dessert first!

The lively Trattoria Papei, brimming with locals? Yes! We knew this would be a great place and stopped for a lunch of sweet fresh melon, salty prosciutto and a yummy white wine. We were so impressed with the quality of the food and the friendly disposition of the staff (thank you Amadio!) we booked for dinner. Unfortunately, I was so busy enjoying my meal I forgot to take a photo! No worries, Michael's pappardelle al sugo di cinghiale (noodles in wild boar sauce) and my coniglio all'arrabbiata (rabbit cooked in white wine, rosemary and sage with a pinch of pepperoncini) is fixed in my memory!

 Antica Trattoria Papei, Seina, Italy

 The name escapes me...but the delight of this almond cream, shortbread crust yummy lingers on!

 Dessert for Michael? Espresso, Espresso, Espresso!!

We experienced our finest dinning experience in Siena at the incredible Antica Osteria Da Divo. Chef Pino Di Cicco's exhaulted cuisine had us "Ohhh-ing and Ahhh-ing" like children at Christmas.

 Appetizer: rabbit, braised to perfection

Michael's main course, the most amazing Risotto with fresh zucchini, basil and zucchini flowers served table-side...

...from a demi-seasoned Pecorino cheese wheel from Pienza and then...

 ...topped with more warmed Pecorino lovingly scrapped from the inside of the lid.

Results? Perfection

As for me...just look at my Ravioli stuffed with Cod and Potatoes on a Cannellini Bean Cream, topped with Browned Prawns...and weep!

 My dessert: Sweet pastry with caramelized peaches, lemon cream and fresh berries.

 ...all wonderful, but the lemon cream... divine

 For Michael, Coffee Mousse with Heart of Vanilla Crème Brulée in a Caramello Net...just gorgeous!

Dessert for the eyes; the rose-colored stone of Siena turns a luscious "burnt sienna" at dusk.

Next post;  enjoying Umbria, our wonderful students and our adopted Italian family! Ciao for now! Victoria