Maremmas’s cusine, spring summer taste

Let’s discover some of the most popular typical dishes in Maremma during the spring and summer time.

One of them is definitely the Panzanella, a fresh and simple meal to prepare, loved since ancient times. Tomatoes, cucumbers, onion, basil, vinegar, extra virgin olive oil, salt, pepper and wet stale bread, give life to this tasty dish, which you can easily taste in bars and restaurants during your stay in Maremma. The secret of this preparation is the fresh ingredients and a correct balance among ingredients. The important thing is not to leave the old dry bread in water for too long (no more than 15 minutes), squeeze it well and crumble it, give more space to the tomato, which must be the master, and keep the dish in the fridge for a few hours before serving it so to give the ingredients time to gain flavor staying together. Serve it fresh on the table.

Another very popular recipe is the Polpo Ubriaco, literally “Octopus Drunk”. This is a dish from peasant foods, but enriched by the genuineness of the ingredients used. A hot and really tasty dish: octopus, onion, garlic, bay leaf, parsley, chili and good red wine are the secret to a great taste in thistraditional meal.

Then there is the onion and anchovies flatbread, a typical product of Porto Santo Stefano town. The “schiaccia” is the name of flatbread in Tuscany, which in this case is flavored with the addition of onions and anchovies, a real treat for the palate. Any time is good for this schiaccia! Breakfast, lunch, snack or dinner, it doesn’t matter, you can eat it on any occasion. It is not difficult to find this goodness in the bakeries and pizzerias present throughout the Argentario area.

We are waiting for you in our farmhouses to spend unique and unforgettable moments in the heart of the Tuscan Maremma.