Siena's traditions are tied to the "Contrade" (ancient districts) to which one belongs by birth, and through the official investiture of a second baptism, and which twice a year become protagonists of the passionate horse race, the Palio. Along with these traditions, Siena can also boast a long-standing gourmet's palate. This merit is expressed with particular talent in the quality and wide variety of its pastries. While elsewhere tradition usually limits itself to one, has bestowed upon the dining table those chefs-d'oeuvre called Panforte, Ricchiarelle, Cavallucci and Copate.

Antique recipes, whose origins go back to the Middle Ages and whose blends and compositions were set down in the Renaissance, come back again today in the specialities of Casa Sclavi. Bakers for several generations, educated at the honest school of bread-making, these artisans are now venturing into cyberspace without ever losing the genuine nature and accuracy of hand-made products.  The Sclavis have honed the classical pastries of Siena for the pleasure of connoisseurs.  As good today as they ever were.