What are the traditional dishes of the Maremma?

The traditional dishes of the Maremma are above allacquacotta, the tortelli maremmani and wild boar preparations, with fish recipes on the coast. Acquacotta is a peasant vegetable soup — often onion, tomato and celery — served with toasted bread, sometimes an egg and pecorino. Its composition changes with the season and the village.

Tortelli are large fresh ravioli, usually filled with ricotta and spinach or chard. You will find them with butter and sage, or with a ragù, often wild boar ragù. The cinghiale is also eaten as a stew or with pappardelle. For a slow-cooked meat dish, try the scottiglia, a kind of stew of several meats, found mainly in the hinterland and the Mount Amiata area.

Near the coast and the lagoon ofOrbetello, look instead for fish dishes, including the caldaro, a fish soup. The recipes and their presence on the menu vary from place to place: ask what is prepared that day, especially for fish. If you want to taste two classics in one meal, tortelli with wild boar ragù followed by acquacotta make a good overview, but the portions can be generous.