Acquacotta – Poor Soup of Maremma Gastronomy (Photo by Giulia Scarpaleggia)
The gastronomy of the Tuscan Maremma is wide and diversified, due to the territory made up of maritime, hilly and mountainous areas. Maremma cuisine is simple, tasty and genuine.
The Tuscan Maremma, in its two components Livornese and Grossetana, offers an extremely interesting, simple and frugal cuisine, which embraces both land and sea products. the gastronomic journey in Maremma is a unique and unrepeatable adventure: it is the home of game and eel, wild boar and mullet, mushrooms and snails. A gastronomy made of smells, flavors, of that genuineness that brings the typical dishes of a land that produces all its own food to the tables of the Maremma and therefore to those of the numerous restaurants: fish, hunting, salami, cheeses, the wines, the oil.
All product that comes from the genuineness of the good land and from the experience of those who know how to transform the fish in fragrant cacciucco and tasty fries, the hunt in succulent roasts, the milk in savory cheeses, the flourin soft and fluffy sheets, the pork in fragrant hams and salami, thegrapes that abound along the sunny hills, in fresh and strong wine, green and black olives in precious and healthy high quality extra virgin olive oil.
The Typical and Traditional Dishes of the Maremma
L’acqua cotta (a poor soup that the charcoal burners, shepherds, woodcutters and the Butteri of Maremma used to cook frugally with what they found in the woods), ribollita, mushroom soups, hunting spits, pappardelle with hare and wild boar, scottiglia, crostini, Maremma tortelli with chard and ricotta seasoned with game sauces, pici with meat sauce, wild boar and snails steamed. The buglione d’agnello, a dish based on pieces of lamb meat cooked in a very liquid, soupy sauce, with its spicy touch is another pillar of the typical Maremma cuisine. Or the Orbetello bottarga, which is obtained by carefully processing the ovarian sacs extracted from fish specimens such as mullet, salted and dried for 15 days.
Semi-sweet Tuscan Raw Ham – Maremma Gastronomy (Photo by La Novella, Massa Marittima)
Various cured meats: Tuscan salami, buristo, soppressata, capocollo, wild boar sausages, Tuscan raw ham. Without neglecting the other great protagonists, i cheeses – especially pecorino – and fish, which along the Tyrrhenian coasts makes its appearance to delight the palate in simple and tasty preparation, which from cacciucco of Northern Maremma – Livornese go to the grilled beaches of Grosseto or the sumptuous ones seafood sauces, to finish with the typical anchovy pie, a poor dish par excellence of the coastal Maremma tradition.
Maremma wines: Sassicaia, Ornellaia, Morellino, Pitigliano, Ansonica, Monteregio, Capalbio, Montecucco, Parrina, Sovana …
Maremma cuisine has a strong peasant origin, which has perhaps remained more alive than elsewhere. Its genuineness and its strong flavors have a link with the ancient history of this land.
Typical and Traditional Products at the Market – Gastronomy of the Tuscan Maremma
Flavors that are perhaps worth a trip or a trip; perhaps they are tastes and smells of childhood, when everything was simpler,less industrialized, more human, more ours. This is still all in Maremma, in the farmhouses, in the houses, in the flavors that spread from the windows of the houses along the streets, in the trattorias hidden in the countryside, in the restaurants of the most famous places.
Oil and Wine: Excellences of the Tuscan Maremma
Soups, croutons and crunchy bruschetta highlight the prized Extra Virgin Olive Oil, which together with wine (Morellino di Scansano in evidenza, con la sua unicità, inserito nelle Strade del Vino della Maremma Toscana: “La Strada del Vino e dei Sapori Colli di Maremma”) definisce la true personality of the Maremma table. Oil and wine have always been the two real strengths of the Tuscan Maremma, called to make the gastronomic experience of this territory, unique in Italy, unforgettable.
La Pasticceria Maremmana
Famous for its gastronomy, the Maremma is also famous for its pastry. In the art of pastry making from the Maremma, simple and genuine ingredients are found, fragrant spices and refined aromas, skilfully combined in recipes with an ancient flavor. Even today it is possible to taste the most traditional desserts in many villages, produced in compliance with the artisanal preparation recipes.