What is the typical dish of Capalbio?

The most typical dish of Capalbio, , it's the ’acquacotta, a peasant vegetable soup served with stale bread and often a poached egg. Its name means "cooked water", but don't expect a bland broth: it is usually well seasoned, and its composition varies depending on the restaurant's recipe.

The cinghiale (wild boar) is the other great local specialty: try it as a stew, with pappardelle, or as a sauce over polenta. Ricotta tortelli and ammazzafegati — grilled wild boar and liver sausages — are also among the dishes of the Maremma tradition. If you prefer to avoid game, ask about the sauce's composition: wild boar is common on menus, but not all dishes contain it.

To spot a table serving these recipes in the village, take a look at my selection of restaurants of Capalbio. Acquacotta is the best choice if you want to taste a peasant dish typical of the Capalbio tradition; go for the pappardelle al cinghiale if you're looking for a more substantial pasta dish.