The art of cooking has always been guided by taste, by the economical possibilities and by the nourishment needs of the people based on the work, the environment and the climate of the place where they lived. Poverty that has always distinguished Maremma has taught the people to be prevident and with an eye on expenses (for example was crazy to throw away bread and flour!), but it didn't prevent the developing of a tasty an healthy cuisine.

As of today Grosseto's province, from the plain to the hilltop, offers a great amount of tipycal dishes and delicatessen made with the high quality local ingredients. For example pecorino DOP, Olivastra seggianese IGP, chestnut IGP, ham DOP, mushrooms IGP, Sorano's beans DOP, honey, Roccalbegna's salted biscuits.

And not forgetting the wine, one of the most important resources of this territory, produced since the time of the Etruscans. To preserve this important treasure it's possible to adventure through the Strade del Vino and Strade della Castagna, etc; Designed courses across Maremma that offer relaxing walks, historical and artistical tours and tasting places at the discovery of old tastes and genuinity. Along those courses it's possible to achieve knowledge about the rural life, tools and domestic appliances used at the time and now gone.

< back