Just as for music a few notes can produce great symphonies, in Maremman cooking a few, simple ingredients, ingeniously orchestrated, give life to stupefyingly beautiful and harmonious dishes such as Panzanella or Acquacotta, recipes whose roots are to be found in the ancient traditions of our peasant-style cooking.

But the Maremma is also a land rich in raw materials of every kind, ranging from the fish caught in our sea, beautifully accompanied by the soft and mysterious Ansonica Bianco wine, to the cold cuts and cheeses seasoned in the breezes of the Maestrale (north wind) coupled with the austere and prestigious Morellino di Scansano.

Not to mention the game (birds and animals) which, with a glass of ruby-red Riserva di Monteregio, excite the palate with inebriating sensations  of ancient tastes.

This land, sun-burnt, dry yet generous, presents us with its tasty, first fruits and penetrating fragrances like, only as one example, spinach which when blended with the ricotta-cheese made by our shepherds stuffs our hand-made pasta offering that masterpiece of taste called Tortello Maremmano.

Many and highly varied are the sensations you will experience when you sit at a table laden with ancient, but never-forgotten flavours, and then, perhaps, your gaze will wander towards the horizon to keep company with the sun as it slowly sinks to sleep behind the island of Elba.