Known the world over, typical Tuscan cuisine is characterised by its simplicity and authenticity, the result of genuine, high-quality ingredients dating back to ancient times: meat, vegetables, cheese and olive oil.
Despite its long coastline and crystal-clear sea, the Maremma also preserves and boasts traditional meat dishes, contrary to what one might imagine. The king of the table is undoubtedly wild boar, with its strong flavour, which is cooked alla cacciatora, stewed or in bianco. As a condiment for first courses, it is usually served with pappardelle, gnocchi and the famous Maremma tortelli. It is challenged by the Buglione, typical of the Capalbio area, prepared with a pre-cooking marinade of red wine, vinegar, onion, carrot, celery, rosemary and sage and then completed with garlic, rigatino and tomato. The dish is rather liquid and always accompanied by toasted bread – obviously without salt.
From the peasant traditions, vegetable soups are still offered today, including in particular Acquacotta, reminiscent of the Florentine ribollita. The dish is said to be the typical dish of the butteri, and its preparation, although it varies according to place, has a compote of stale bread and vegetables, including tomatoes, onions, carrots, chard and celery.
Among the most popular and tasty typical Tuscan cheeses are those traditionally made in the Maremma, including pecorino (hard cheese) and cacio (fresh soft cheese). The cheese can be flavoured with local herbs or even other herbs or spices, such as peppercorns, chilli peppers, chives, garlic, sesame, mint, and always eaten with fruity white or full-bodied red wines.