The cuisine in Maremma

The quality of the Maremma cuisine, of simple and frugal origins is in itself worth a holiday.

It is enough an “acquacotta”, a dish loved by the cowherds (a soup made with onions, beetroots and tomatoes served on a slice of stale bread and a poached egg) or pappardelle with hare, or tortelli, filled with beetroot and ricotta cheese, justifying coming here.

From a land of hunters the tastier recipes prepared with boar, hare, pheasant and beefsteaks (Maremma breed); but also fish been caught or bred in the lagoon.

In the medieval centres of Capalbio, Magliano there are many occasions for tasting the local cuisine, finding out that the typical restaurants have resisted well to the assault of pizzerias and fast foods.

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