MAREMMA, A SIMPOSIO COOKBOOK

This is Tuscany—without polish.

Maremma is where the land stretches wide,
where the sea meets fields of dust and wind,
and where cooking is shaped by instinct, not refinement.

This is a cuisine of fire and patience.
Of hunters, herders, and long days under the sun.

Game, olive oil, wild herbs, coastal fish—
nothing delicate, everything alive.

Inside this volume:

• Narrative introductions inspired by Maremma’s history and landscape
  
• Authentic recipes from coastal and inland Tuscany
  
• Stories of butteri, fishermen, and forgotten villages
  
• A journey through Etruscan roots and rural traditions
  
• Photography that captures light, earth, and movement

A taste of what you’ll discover

• Wild boar stews, slow-cooked and unapologetic
  
• Handmade pasta shaped by hand, not perfection
  
• Coastal dishes where sea and land collide
  
• Rustic breads, olive oil, and seasonal simplicity
  
• Wines of Maremma, bold and sun-soaked
  
• The rhythm of a land that resists refinement

WHERE TUSCANY REMAINS UNTAMED

Maremma does not soften itself.

It is raw.
Expansive.
Unpredictable.

And its cuisine reflects that spirit—
honest, intense, and deeply connected to the land.

This is not the Tuscany of postcards.

This is the one that stays with you.