The Maremma is a land that is told through flavours, where every dish and every glass of wine speak of history, traditions and passion for quality. Here, the wind that blows from the hills, the sun that warms the rows of vines and the skilful work of expert hands give life to a rich and authentic wine and food heritage, to be discovered and savoured slowly.
THE IDENTIKIT OF MAREMMA IN THE KITCHEN
Tortello Maremmano: the emblem of tradition
If there is one dish that represents the culinary soul of the Maremma, it is undoubtedly the Tortello Maremmano. Large, hearty and with a creamy filling of ricotta and chopped herbs, it is the symbol of home cooking and ancient recipes handed down from generation to generation. Seasoned with a tasty ragout or simply with butter and sage, it encapsulates all the essence of this land.
A dish so representative that it is now the protagonist of a PGI (Protected Geographical Indication) recognition process to protect its authenticity and gastronomic value.
Ribollita - The soup that tastes of home and country memory
More than a soup, the ribollita is an ancient ritual, handed down from generation to generation.
Originating as a poor man's dish, it is prepared with stale bread, black cabbage, cannellini beans e seasonal vegetables, cooked slowly and... boiled several times, hence the name.
The result is a dense, fragrant, nutritious dish that encapsulates all the wisdom of Tuscan cuisinenothing is thrown away, everything is transformed into flavour.
Served hot, with a drizzle of extra virgin olive oil and perhaps a sprinkling of pepper, ribollita warms body and heart, especially on cooler days.
Acquacotta - A simple soup that smells of earth and fire
L’acquacotta is the queen of Maremma soups: humble, rustic, essential, but rich in flavour and history.
Once prepared by the cowboys and peasants with what you had: onion, celery, tomato, stale bread and hot water. Sometimes a poached egg, sometimes a little grated pecorino cheese: every family has its own variation.
The secret lies in the slow cooking time and the quality of the ingredients.
Served hot in an earthenware bowl, acquacotta tells of the real Maremma: the one forthright, authentic, and deeply rooted in the land.
Wild boar stew - The deep flavour of the Tuscan woods
More than a dish, it is a tale of Ancient forests, slow fires and peasant wisdom. The wild boar stew is one of the most iconic recipes of the Maremma: intense, decisive, born to warm the evenings and unite people around the table.
The boar meat, marinated in red wine with herbs, garlic and juniper berries, is then slow-cooked together with tomato, onion and spices. Time does the rest: the fibres soften, the flavours blend, the sauce thickens and smells of forest and patience.
Served with polenta or toasted bread, this dish tells of the wildest Maremma, the one made of hunting, silence and slow-burning wood.
An authentic experience, for those who love cuisine rooted in the earth.
Flavours of the Earth: Pecorino cheese, oil, honey and cured meats
Maremma cuisine is a perfect combination of simple ingredients and strong flavours. The typical products of the Maremma are the fruit of a centuries-old tradition and an indissoluble bond with the land.
Pecorino Toscano DOP, with its taste varying from delicate to more intense depending on the seasoning, is perfect to enjoy with honey and local jams. The fruity and intense Toscano IGP extra virgin olive oil is the essential element of Mediterranean cuisine and lends character to every dish. Mediterranean bush honey encapsulates the scents of the Maremma, with varieties ranging from strawberry tree honey to chestnut honey. Maremma cured meats, such as spiced capocollo, wild boar sausages and ham, seasoned sausages and lard flavoured with wild herbs, tell the most rustic and authentic side of our land.
Maremma wines: an unmistakable identity
The Maremma is a land of great wines, where the strong character of the land is reflected in the glasses of Morellino di Scansano, Vermentino, Ansonica and Ciliegiolo. Here, the vineyards stretch among gentle hills and breathtaking views, giving life to labels, even from small producers, that win you over with their intense and refined personality.
But the real magic of the Maremma is not only in the wine, but also in the places where it is born: some of the most fascinating wine cellars in the area are true works of architectural art, designed by internationally renowned architects and immersed in evocative scenery.
Cantine da Visitare: when architecture meets wine
A voyage of discovery to the wine cellars of the Maremma is an experience that combines taste and beauty, with unforgettable tastings and unique scenery.
Le Mortelle, in Castiglione della Pescaia, owned by the Antinori family, is a winery carved into the rock, perfectly integrated into the surrounding landscape.
Fortress of Frassinello, in Giuncarico, designed by architect Renzo Piano, is an extraordinary example of contemporary architecture applied to the world of wine.
Fortress of Montemassi, in Roccastrada, immersed in the Maremma landscape, is also home to the Museum of Rural Civilisation, which recounts the life and work of farming communities through agricultural tools and historical evidence.
Petra Winery, in Suvereto, designed by renowned architect Mario Botta, is an iconic stone structure with a characteristic cylindrical shape that fits harmoniously into the hilly landscape.
Collemassari Winery, in Cinigiano, designed by the architect following the principles of the bioarchitecture, is a perfect example of harmony between innovation and nature.
