What typical food is eaten in Follonica?

À Follonica, you can taste both the dishes of the inland Maremma and the fish of the gulf: it is not a cuisine exclusively focused on the sea. On the land side, order tortelli maremmani, large ravioli filled with ricotta and spinach, often served with a meat sauce or butter and sage. Wild boar in sauce and acquacotta, a rustic soup of vegetables and bread, are also among the regional classics; their presence depends on the menu and the season.

By the sea, look at the chalkboard instead: fried fish, shellfish or the catch of the day may be offered, but the choice varies according to the daily arrivals. Ask what is fresh rather than betting on a single fish specialty specific to Follonica. To accompany the meal, you can choose a wine from the Monteregio region; if you want to explore Tuscan bottles, here is our page about the wine cellars. In short: tortelli for the emblematic dish of the Maremma, fish if the catch of the day justifies it.