The enogastromic tradition of Grosseto, better known as the Maremma cuisine is characterized by simple and frugal ingredients, where land and sea have given rise to a table full of flavor, thanks to a wide variety of typical dishes. Among the first we find the noodles with various toppings, mushroom soup, broth of pheasant and Acquacotta, classic Tuscan soup with chopped onions, celery, tomato and chili. Maremma, rich in forests and wilderness areas, offers recipes using wild boar, hare and pheasant. Typical are scottiglia boar, while the specialties of the island of Giglio is the wild rabbit chasseur, cooked with tomatoes, spices and a little chili. In the coastal resort you can taste the Caldaro, a traditional fish soup of Monte Argentario. Among the desserts we point out the “Cavallucci” of Massa Marittima, the Christmas “Pagnotella”, typical of Porto Santo Stefano and the “Scarsella orbetellana, a donut Easter. The rich production of wines includes the Wine Maremma Hills, Morellino di Scansano, Ansonica Argentario coast, Ansonaco of Isola del Giglio and the Bianco of Pitigliano.