Maremman Gastronomy, Simple and Genuine Cuisine

The word Maremma instantly brings to mind endless green spaces, vast pastures, vineyards and olive groves constellating the landscape.Those who have never been there imagine a place where time has stopped, the typical habitat of the buttero, that is to say a shepherd on horseback, the Italian version of cowboys. Many people wonder which are the Maremman specific boundaries and traditions. In this article, I will focus on the Maremma Grossetana, an area where many wine and food delicacies were born. I suggest you to enjoy these treats while having a tour around the Maremma. Check Google Maps to discover whereTuscan Maremma is located


I am going to take you on an imaginary holiday, dedicated to the flavours and fragrances of the Maremman food tradition: this is characterised by its peasant origins and by the simplicity of its recipes, which, although easy to follow, are almost unknown elsewhere.

The first tasting, in my opinion, should be saved for honey products: being the Maremma an uncontaminated region, honey production has always been a popular activity. Maremman factories sell a great variety of honeys, among which stand out the wildflower, perfect to combine with bread and grilled meats, and the chestnut, dark and bitter, amazing on seasoned cheese.

Chestnuts are one of the many typical Maremman foods: in fact here, a huge number of festivals dedicated to chestnuts take place during the entire year. The most delicious quality is the one growing on the Monte Amiata and in its surrounding towns, also certified by the PGI (Protected Geographical Indication).


Many Tuscan recipes have bread as their primary ingredient. Keep in mind that bread here is not salted and this peculiarity makes it the perfect accompaniment for soups like acquacotta, one of Maremma’s specialties.


Acquacotta is made with stale bread, eggs, grated cheese, tomatoes, onion and basil. It is a nutritious and tasty dish, the perfect example of a poor cuisine to rediscover. If you wish to taste a pasta dish full of local specialties, I suggest you order pappardelle with boar meat sauce: the homemade pasta and the meat sauce triumphantly blend creating a unique tasting experience.


Pappardelle must be simmered with red wine: Morellino di Scansano, produce exclusively in the province of Grosseto, so, a must. Morellino is a DOCG dry, ruby-red wine that has become one of the symbols of Maremma, a proof of the wide range of excellent products available in this land out of time.A perfect meal comes with a perfect dessert: try the castagnaccio, made with chestnut flour, raisins, walnuts and pine nuts. It’s an ancient dessert and there are dozens of versions of it since each province has developed its own recipe.

An example is the Saturnia castagnaccio, which contains more chocolate than the other specimen.


Saturnia: Spa, palate delights and relax

Maremma is huge, so it is better if you plan in advance where to stop; the itinerary can be pretty long but you should by all means take a refreshing break in an oasis a stone’s throw from hot springs and far away from the hustle and bustle of cities routines.

This is the business card of the Saturnia Tuscany Hotel, situated extremely close to one of the main Maremman attractions, the Terme di Saturnia.

Taking care of oneself means going after treatments focused on the search of wellness, inner balance and the energy necessary to deal with everyday challenges.This is why I suggest you to combine your wine and food itinerary with a stay in the Saturnia Tuscany Hotel, equipped with Finnish sauna and Turkish bath, a highlight for foodies wishing to relax in this picturesque scenario already cherished by Etruscans and Romans.

The inner restaurant, the Chianina Pescatrice, proposes a Maremman menu with all the plates aforementioned, so it represents the perfect choice for those foodies who want to taste all the courses that make a holiday perfect: astonishing landscapes, intense aromas and vivid emotions.

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