What to Eat and Drink in Grosseto

Grosseto cuisine, better known as Maremma cuisine, is characterized by simple, humble ingredients, with the land and sea coming together to create a rich array of flavors. Among the first courses are fettuccine with various sauces, mushroom soup, pheasant broth, and acquacotta—the classic Tuscan soup made with sautéed onion, celery, tomato, and chili pepper. Another typical dish is wild boar stew (scottiglia), while the specialty of Giglio Island is wild rabbit alla cacciatora, cooked with tomatoes, spices, and a bit of chili pepper. In coastal towns, fish soups and “caldano”—a soup made with mixed fish, octopus, cuttlefish, tomatoes, and bread—are popular. Notable desserts include cavallucci from Massa Marittima, castagnaccio, the traditional Christmas pagnottella from Porto Santo Stefano, and the scarsella orbetellana, an Easter ring cake. The region’s rich wine production includes Vino Colli di Maremma, Morellino di Scansano, Ansonica Costa dell’Argentario, Ansonaco di Isola del Giglio, and Bianco di Pitigliano.