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Best tastes of the Maremma

The Maremma is a territory in the southern part of Tuscany bordered by a transparent sea along its long coastline of sunny beaches and rocky cliffs. Maremma offers also a countryside filled with Tuscan cowboys, natural oases, wild hillsides and, of course, excellent food and wine. During your holidays in Maremma, don't forget to taste:
The Maremma [photo credits Lara Musa]
The Maremma [photo credits Lara Musa]

Morellino di Scansano DOCG: one of the Tuscan DOCG wines, at the heart of its fruity flavor are Sangiovese grapes.

Maremma Toscana and Morellino di Scansano [Photo credits: Serena Puosi]
Maremma Toscana and Morellino di Scansano [Photo credits: Serena Puosi]

The area's DOC and IGT wines: Ansonica Costa dell’Argentario DOC, white wine from Pitigliano DOC, Capalbio DOC, Morellino di Scansano DOC, Parrina DOC, Sovana DOC, Rosso di Montecucco, IGT Maremma Toscana White and Red.

Pecorino Toscano DOP: made exclusively from the milk of sheep raised in natural pastures, Pecorino Toscano has become a key ingredient in a variety of regional and national dishes thanks to its nutritional value and its versatility as an ingredient.

Goym sfratto - Photo taken at Hostaria del Ceccottini (Pitigliano) by Serena Puosi]
Goym sfratto - Photo taken at Hostaria del Ceccottini (Pitigliano) by Serena Puosi]

Goym sfratto: a cigar-shaped biscuit, with a thin layer of unleavened dough, wrapped around a filling of chopped walnuts, honey, orange peel and nutmeg.

Salted biscuits from Roccalbegna: a tasty biscuit made with water, oil, flour, salt, yeast, and anise seeds.

Acquacotta - Photo taken at Hostaria del Ceccottini (Pitigliano) by Serena Puosi]
Acquacotta - Photo taken at Hostaria del Ceccottini (Pitigliano) by Serena Puosi]

Acquacotta soup: its most common version is made using water, onions, tomatoes, extra virgin olive oil, celery, toasted homemade bread, pecorino cheese and eggs.

Maremmana beef: it’s intense red colour and its flavoursome, lean meat has the advantage of loosing very little water during cooking, which means that it has a naturally delicious taste. It is perfect for meat stews.
"Tortelli maremmani" and wine by Serena Puosi]
 Maremmani tortelli: with spinach and fresh ricotta filling, these are best served with and wild boar or hare sauce. 'Palamita', the Tuscan “Slow” Fish: it’s a relative of tuna, sometimes measuring up to 80 cm long and it has a wide mouth and sharp teeth. It is fished from late-spring to early-summer and again at the end of September, when it can weigh up to five or six kilos. Useful links: Exploring the Tuscan coast The Maremma is Gay-Friendly Wine and Taste Trail in Colli di Maremma