the maremma experience

Most people arrive in Tuscany with a list: Chianti, Siena, Florence, Val d’Orcia. Maremma is rarely on it. That’s exactly why it should be.
This corner of southern Tuscany has everything the region is famous for rolling hills, ancient hilltop villages, extraordinary food and wine and something the more visited areas have quietly lost: the feeling that you’ve actually discovered something.

The landscapes here are genuinely breathtaking: wild coastlines meeting silver olive groves, medieval towns perched above misty valleys, vineyards that produce some of Italy’s most respected wines without the crowds that follow them.
The Maremma culinary tradition is equally distinct. This is the land of acquacotta and slow-braised wild boar, of hand-rolled pici pasta and pecorino aged in hilltop cellars, of fish pulled fresh from the Tyrrhenian and cooked simply, as it should be.

The ingredients here are exceptional, not because they’ve been curated for tourists, but because this is simply how people eat.
I was born here. I’ve spent my career learning these flavors and sharing them, through private dinners, cooking classes, and collaborations with producers like Rocca di Frassinello, one of Maremma’s finest wineries. When I cook for you, this territory is always the starting point.

Maremma is one of Italy’s great alternative Tuscany destinations, not as a consolation for missing somewhere else, but as a place that earns its place on any itinerary on its own terms. Come with curiosity. Leave with something you didn’t expect to find.
Plan your Maremma culinary experience — or explore the services to see what’s possible.