Eating

Local specialities in Chianti include pasta with cinghiale (wild boar) sauce – preferably made with the dried pasta made by the Fabbri factory in Strada in Chianti. Other favourites include the finocchiona briciolona (pork salami made with fennel seeds and Chianti) made by Antica Macelleria Falorni in Greve in Chianti, peposo (peppery beef stew made with Chianti), and porcini mushrooms gathered in the local forests (often used in pastas and risottos).