Culinary traditions in the Maremma vaunts typical dishes like tortelli maremmani, acquacotta, pappardelle with hare, wild boar with olives and snails. Fresh and aged pecorino cheese and rovaggiolo is delicious. The tastiest cold cuts are pork and wild boar sausages, flavourful Tuscan prosciutto, buristo and finocchiona. Sweets include panforte and cantuccini, which can be paired with Vin Santo. The fall is when chestnuts and mushrooms are typically eaten, as well as nouveau wine and the typical bruschetta with extra-virgin olive oil. The area is also known for its production of briar-root pipes, ceramics (including bucchero, which dates to the Etruscan era) and leather products.
The wine made in the Metalliferous Hills, which became famous thanks to Monteregio, awarded the DOC in 1994, is produced in many varieties.
Monteregio Red is made with Sangiovese (80%) and other red grapes and is available as a Novello (Nouveau) and Riserva (refined for two years). The Rosé is made with these same grapes. The Monteregio White is produced with Tuscan Trebbiano, Vermentino, Malvasia, Malvasia di Candia and Ansonica, as well as small additions of other white grapes. Vermentino is produced with at least 90% of the namesake grape as well as possible additions of other white varietals. The DOC also includes the Vin Santo Occhio di Pernice.