Tortelli from Maremma
are a first course, obviously of Tuscan origin, consisting of a fantastic egg pastry that contains a fabulous ricotta and spinach-based filling ... a filling that in other parts of Italy would be defined as "lean" were it not for Compared to other areas of Italy, here, in Tuscany, a truly unique sheep's milk ricotta is used, just as the tortelli that come out are unique!
Pappardelle with wild boar sauce
they are part of the culinary tradition of the Tuscan Maremma… tasty and appetizing, they contain the authentic taste of the past. Compared to the classic Bolognese sauce , that of wild boar has a more decisive and very particular note, thanks to its slightly wild flavor. After the long hours of cooking, this fine meat will be soft and it will be difficult to resist the scent of the freshly made ragù! But what happens when the pappardelle meet this amazing sauce? Their union gives life to one of the most succulent first courses of the Tuscan tradition. The rough and porous egg pastry absorbs the game sauce to release it with every taste! So what are you waiting for? Let yourself be enveloped by the aromas and rustic flavor of pappardelle with wild boar ragù.
Maremma cured meats
Products that recall the traditional peasant origins of the Maremma.
Acquacotta is a typical dish of the Lower Maremma cuisine. Being mainly a vegetable soup, the ingredients were collected directly in the countryside, in addition to durum wheat bread, olive oil and salt. For reasons of seasonality, the vegetables, the main ingredients, vary greatly depending on the period ...
Maremma crostini
Ingredients:
1 onion, 1 carrot, 1 celery stick, 1 sprig of rosemary, 2 sage leaves, 1 clove of garlic, 2 tablespoons of extra virgin olive oil, 300 gr. of chicken livers, 1 rabbit liver, 100 gr. of pork, salt and pepper to taste, slices of homemade bread.
La Panzanella Toscana
it is a typical dish of central Italy. It was born as a "poor dish" and was originally composed of stale bread, red onion and basil seasoned with oil, salt and vinegar. Over time, ripe tomatoes and fresh cucumbers were added to enrich it.
