Maremma cuisine is very different from what is found in Florence or Pisa. Naturally the basic assumptions are the same: it is better that the food is fresh and it is a must that it is in season, but the way it is cooked is the very soul of the Tuscan culinary tradition. For breakfast, in Maremma you eat pastries filled with custard and washed down with bitter espresso coffee. Lunch is often based on pasta with meat sauce and rustic stews. At dinner we often eat cheese and
homemade cold cuts.
The Maremmas often cook with ingredients – especially vegetables – that they produce themselves or buy from their neighbours. Whatever the season, a dinner table in Maremma is always full of vegetables and often game: wild boar, pheasant, hare, name one and they will know how to find it. Each dish has a central ingredient that is emphasized, but never overwhelmed by the others, and what they cook is always simple and plentiful; in short, here it is impossible to leave the table hungry.
The Maremma culinary experience begins with a trip to the restaurant or bar.