La Maremma is one of the most fascinating areas of Tuscany.: its wild nature offers unforgettable sceneries. Azure sea close to woods with dense vegetation, villages perched on hills, artisan shops in narrow postcard streets. It is a region that has many opportunities to offer its visitors and one of these is undoubtedly its gastronomy.
Tuscan cuisine is renowned throughout Italy for its strong flavors and the Maremma dishes reflect its character, enhancing it even more, embracing both the land and the sea: obviously, those who are forced to low-calorie diets should refrain from reading. Just reading, there is a risk of gaining a couple of kilos!
1. The faded eel
Lagoon fishing never stops and eel is one of the most common fish in the lagoon of Orbetello. The recipe for the nuanced version is traditional and since the end of the nineteenth century, eel was smoked and then marinated. The condiment, called "pimento", with which it is then seasoned is based on peppers. Despite the richness of the process and the spiciness of the sauce, the eel is a delicious and not too heavy dish.
The best place to eat it is there Cooperative of Fishermen at the gates of the center of Orbetello: a truly spartan trattoria, but with honest prices and above all with fresh fish, also recommended by the locals.
2. Maremma tortelli
They are a must! A classic and well-known dish, which one cannot fail to try. The egg pasta is rolled out by hand and the filling is made with fresh ricotta and spinach. I also like butter and sage, but the peasant tradition, which put them on the table on feast days, wants them to be seasoned with a very tasty ragù, hare or wild boar.
In this case, I advise you to go inland to taste them, perhaps on the famous wine routes: a Scansano for a full-bodied Morellino oa Pitigliano for a more delicate white. They are all villages that deserve a visit and therefore put them in the program to conclude the tour in Maremma with a DOC wine tasting
3. Stewed wild boar
The wild boar is the symbol of the Maremma: you will find it printed on T-shirts, mugs and at the grocery and delicatessen doors. It is precisely at the base of the most delicious sauce in the area and there are so many recipes to cook it as a main course. The most traditional is that of stewed wild boar, left to rest in red wine and then cooked with spices.
Where to eat it? Virtually everywhere! In addition to the typical village festivals, almost all the restaurants offer dishes based on "cignale" in the vicinity of the Uccellina Park, in the hinterland and in the Amiata area. You are spoiled for choice.
4. The acquacotta
It is the typical dish of the butteri, the Maremma breeders. It is therefore a poor recipe, which varies in ingredients from area to area and depending on the availability of ingredients. It is essentially a vegetable soup and therefore water and stale bread are a must.
The vegetables instead change, but usually onion, carrots, tomatoes, celery are never lacking. Someone also adds the egg and then don't forget to season cold with olive oil and pepper. The right area to taste it is that of Mount Amiata.
5. Pici with bottarga or cephaletto
Pici are a type of pasta, based on water and flour, typical of the Siena area, bordering the province of Grosseto. It was in Maremma that I tasted fantastic pici based on fish, bottarga or cephaletto, two lagoon specialties. The first is a Slow Food presidium of Orbetello, which is obtained from the transformation of the mullet.
The other is a typical fish of the area and is usually served smoked. In case it is used as a sauce for pasta, it is accompanied by cooking cream and you will see that you will not be disappointed.
