What are the culinary specialties of the Maremma?

The specialties of the Maremma blend peasant cooking, game and lagoon products: start with the tortelli maremmani, large ravioli filled with ricotta and spinach or chard, often served with a ragù. Another typical dish, theacquacotta is a soup of vegetables and onions, generally served on toasted bread with an egg and pecorino; its composition varies with the seasons and families. In the hinterland, you will also find wild boar, sometimes stewed with olives.

On the coast, and especially around the Orbetello lagoon, taste the mullet bottarga, grated over pasta, as well as smoked mullet or marinated and smoked eel. The starters often feature pecorino and local cured meats. As for wine, ask for a Morellino di Scansano, a red from the region, with the wild boar or pasta with ragù. In practice, the offerings change from one village to the next: game dishes are more common inland, while fish and bottarga are easier to find near Orbetello.