The Maremma is the home of comfort food. It’s where lunch means a rich stew that has spent hours cooking over a low flame or where thickly hand-cut pasta is served with burgundy-coloured ragù and meat that melts in your mouth

After such a copious meal, the Maremmani prefer something light for dinner, but light doesn’t mean any less delicious. Instead they nibble on homemade salami and prosciutto, enjoy generous slices of pure white goats cheese or satisfy their stomachs and their soul with a big bowl of aquacotta laden with vegetables from the garden and free range poached egg.

For dessert, the heady flavours of lunch and dinner are set aside for simpler and delicately spiced delicacies. The Italians are not on the same par as the French when it comes to sweet treats. They prefer liqueur-laced biscuits to dip in their coffee and effortlessly light ciaffaglione pancakes doused in icing sugar.

But regardless of the time of day, the Maremmani always maintain the fundamental culinary rule – keep it seasonal and fresh, and never let anything get in the way of the natural flavours of your produce.

In the spirit of the Maremmani tradition of sharing a meal with your loved ones, I’ve included my favourite local recipes. Please don’t hesitate to tell me what you think or even add your own suggestions!

ANTIPASTI:

Acciughe sotto il pesto In this recipe, the overpowering saltiness of the anchovy fillets is replaced by the earthy aroma of the pesto.

SOUPS:

	Acquacotta If the Maremma could be summarized in a dish, acquacotta would be it. For centuries locals have enjoyed this hearty stew
	Zuppa di Funghi In this simple soup, the earthy integrity of the porcini mushrooms makes for a perfect warming starter or main meal.

PASTA:

Pappardelle sulla Lepre A traditional pasta dish where the bold full-bodied flavour of the hare is matched with a unctuously rich tomato and red wine sauce.

DESSERTS:

Ciaffagnoni Maremma’s version of crepes, these delicacies can be eaten with savory or sweet toppings and are best enjoyed hot.