During your stay at Vedetta Relais, Agriturismo La Cianella or Poggio La Croce located in Tuscany, in Scarlino (District of Grosseto), you will have the pleasure to discover the delicious taste of Maremma through its great wine-and-food traditions.
ACQUACOTTA
A typical dish you can try in Maremma in the Grosseto area is the Acquacotta, which is a simple soup, poor, which originally was made just with water and some flavours, probably a charcoal burners or herdsmen’s dish. Today, the Acquacotta is a common dish in Tuscany, and even if its ingredients are may be different, the preparation is still authentic, same as its poor origins.
La Panzanella
PANZANELLA
Even being poor and humble, the Panzanella is actually a farmer summery soup, with an exquisite taste. The required ingredients are simple and easy to find in any household pantry. In fact, the Panzanella is a soup made from saltless stale bread, better if it is the Tuscan kind, to which they add some fresh vegetable such as celery, salad, spring onion, parsley, and red onion.
CINGHIALE IN UMIDO
Undoubtedly, the Wild boar stew is a typical specialty of Maremma. Tender morsels of meat are marinated for a long time in wine and spices, then those are cooked slowly with some tomato pulp and olives. The Wild boar stew is a savoury dish typically wintery that can be tasted with some slices of bread, better if toasted, or with some hot cornmeal mush.
Cinghiale in umido photo by buonissimo.org
ANGUILLA SCAVECCIATA
The Anguilla scavecciata represents the highest cookery technique of fish conserving in Orbetello, technique that was most likely imported by the Spanish. This dish comes from the family tradition and, today, it is proposed to the public.
The preparation of the Anguilla scavecciata is a process that starts with a treatment with ashes, called smorchiatura, then they are washed, and after that there is the evisceration. Finally, they are cut in slices, fried, and marinated. Besides that, there is also an additional treatment with a spicy sauce called Ascio, which is made from peppers cooked in white wine or vinegar, with mashed garlic, pepper, rosemary, and chili pepper.
COROLLO
Sojourning at the Relais La Vedetta, Agriturismo La Cianella or Poggio La Croce located in Tuscany, in Scarlino (District of Grosseto), you will have the pleasure to try the Corollo, a typical Tuscan sweet. It is a delicious big ring-shaped cake, not much sweet, and kneaded with aniseeds.
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