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The maremman culinary tradition is strongly linked to so-called humble ingredients and makes great use of aromatic herbs, spices and game. If you are a gourmet, Tuscany is the right place to experience one of the best cuisine in the world. The main ingredients of maremman cooking such as olive oil, meat and above all pasta, produce unrivalled dishes that you will be able to taste in the many restaurants of Massa Marittima.
Tortelli Maremmani (tortelli stuffed with spinach and ricotta cheese), acquacotta (thick vegetable soup with egg) and pappardelle alla lepre (pasta with wild hare) are some of the typical first courses; cinghiale con le olive (wild boar with olives) and lumache in umido (snail stew) are some of the typical second courses.
Fresh or mature pecorino (sheep's milk cheese) and rovaggiolo (cream cheese) are really excellent.
The best deli items are the pork and wild boar sausages, Tuscan prosciutto (very tasty), buristo (black pudding) and finocchiona (salami with fennel seeds). On the sweet side, worth a mention is the panforte (a kind of spicy cake/biscuit with dried fruit).
In the autumn the specialties are sweet chestnuts, wild mushrooms, bruschetta (toasted bread rubbed with garlic) prepared with fresh extra virgin olive oil. You can taste everything drinking a good glass of red or white wine, but always - Monteregio di Massa Marittima – DOC local wine.
Straw and leather, clay and tufa, brier and olive wood represent the raw materials of a high-quality handicraft developed in centuries-old traditions. Brier pipes, pottery (including Bucchero, of Etruscan origin) and leather goods are typical of the area. |
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