Maremma’s tight connection with earth and sea created simple and yet flavourful food and cuisine. Among its most popular traditional dishes are vegetable and fish soups, followed by game and wild boar meat dishes.
Capalbio’s traditional cuisine is particularly connected to products coming from rural areas, like wheat, legumes, vegetables, olive oil and wine. These foods make a great foundation for a tasty and healthy diet. Most of these traditional dishes were eaten during religious holidays and specific moments in peasant life.
Maremma’s typical products are wine, olive oil, cheese, cured meats, chestnuts, mushrooms and truffles. They can be tasted directly at the producer’s, at many restaurants, or at yearly country festivals set up in Maremma’s villages.
Numerous traditional dishes deserve to be mentioned. First courses include pappardelle with hare sauce, bread gnocchi, tortelloni maremmani, and pici with wild boar sauce. Some of the most popular soups are acquacotta, chickpea soup with porcini mushrooms, bread soup, and panzanella. Some traditional fish dishes include Orbetello salted fish roe, fish soup, caldaro soup, fried salt cod with fresh tomatoes, scaveccio (marinated and fried fish), and fried eel. As for the meat, wild boar can be cooked in several ways – boar cacciatore, stewed boar - but you should also try roasted and stewed lamb, buglione, duck cacciatore, chicken alla diavola, and roe deer alla palma.
In the Maremma, it is also possible to taste excellent wines like red, white, rosé, straw wine, Vin Santo, vendemmia tardiva wines, and sparkling wines. This territory has peculiar features; the simultaneous presence of sea, hills and mountains makes it a unique place, where winter is not too cold and summer is not too hot. Nowadays, in the Maremma there are a DOCG (controlled and guaranteed designation of origin) area, seven DOC (controlled designation of origin) areas, two IGT (geographical indication) areas, and three Wine Roads. These areas have a very ancient wine-making tradition proved by numerous vineyards, like the ones in Scansano Città del Morellino, Pitigliano – for kosher wines – Giglio Island, and Massa Marittima.
Maremma’s unique ecosystem also allows the production of an excellent extra-virgin olive oil, which is nationally and internationally awarded. The two main olive tree varieties are Leccino and Moraiolo, and olive harvesting is still done by hand, from October to November. Usually, olives are cold pressed, in order to respect tradition and preserve all the benefits of organic farming.