Maremma’s Simposio: a slow travel cookbook

This Simposio is a Maremma slow travel cookbook, a way to explore this Tuscany’s wild territory mindfully. Traditional dishes, stories, characters, and legends are my secret recipe for making you EXPERIENCE Maremma.

The cookbook accompanies the recipes to the places they were born and the people who first cooked them. Besides authenticity, I want you to have an adventure each time you cook and then savor a dish. To add a why and a story, to get excited!
It means respect for the food on your plate, but also an opportunity to add that tad of magic that makes life unique. Sensations, just like our palate, must be cultivated, cared for, and nourished. And here’s a tiny, but full of passion and genuineness, tool.

a Maremma travel cookbook

Maremma cookbook and slow travel book

MAREMMA: COOKING, TRAVELING, AND LEARNING

Maremma is the Tuscan land of cowboys, brigands, and family-owned trattorie! Another Tuscany, far from the beautiful Medieval or Renaissance cities. Untamed, wild. Colonized and freed. Forgotten and celebrated. In this travel cookbook, we will meet a variety of personages: from eternally hunted outlaws to celebrated grand dukes. Fierce noblewomen defending their family possessions or seducing sultans. Corsairs, monks, deli and cafè owners, butchers, street market vendors, travel agents, and winemakers.

We will climb up perched towns to see breathtaking sights and maybe catch a witch flying by or guarding a millennial olive tree.

We will follow the traces of Etrurians, of their cults and gods, and try to uncover the secrets they’ve left behind. Then we will travel through the eras: the Middle Ages, the Spanish domination, the left-wing…

On the shores, we will encounter the Italian crowds in search of “la bella vita”, ladies bent over the sand to collect Telline (clams), and anglers at work to preserve their traditional fishing practices.

We will gather herbs to make delicious authentic dishes and regenerate our tired limbs in thermal springs born of a god’s bolt.

Through food, we will witness the outdoor life and cuisine of the Butteri (horsemen) of Maremma. The still vivid heritage of the Italian-Jewish communities. How the smallest town exported a recipe that became the national food of… France! How terrible memories can become delicious treats. And the way scraps and unsold cuts have combined into clay pots to give birth to extraordinary triggers for our taste buds. From wild boar to seafood, from ricotta to nutty Christmas sweets, we will learn how to cook like a Maremman.

There’s so much to discover about this beautiful land’s past and present, so much to enjoy! So let the adventure begin!

ready for authentic Tuscany?

take a look inside MAREMMA’S SIMPOSIO TRAVEL COOKBOOK

In Maremma’s Simposio, you’ll find:

  • 205 pages
  • 100+ pictures
  • 27 authentic recipes from Maremma
  • stories and legends
  • cowboys and witches
  • Italian culture bites

 

INDEX:

06 Welcome To Maremma

08 Cooking Notes

10 Maremma Grossetana

14 Grosseto

18 Manciano

22 Eating In Maremma

26 Pici Porro, Guanciale E Pecorino

28 Ciaffagnoni

30 Sorano

36 Fagioli Neri Di Sorano

40 Egg Pasta Dough

44 Sugar And Cinnamon Tortelli

48 Pitigliano

54 Cauliflower Crostini

56 Fennel Flowers

60 Vinegar Chicken

68 Masconod

72 Minestra Di Esaù

74 Tuna Polpettone

76 Sfratti

80 Saturnia

84 Chestnut Tortelli

88 Castagnaccio Di Saturnia

90 Magliano In Toscana

96 Tortelli Maremmani

98 Ricotta Soup

100 Castiglione Della Pescaia

106 Campigliese

108 Orbetetllo

112 Bottarga Spaghetti

114 Scottiglia Di Orbetello

118 Topini

120 Giannella

122 Feniglia

124 Porto Ercole

128 Cuttlefish And Potatoes

130 Caldaro

134 Porto Santo Stefano

142 La Rosa Dei Venti

148 Pagnottelle Di Natale

152 Isola Del Giglio

160 Panficato

164 Capalbio

168 Tiburzi

174 Crostino Maremmano

178 Acquacotta Di Capalbio

182 Capalbio Wild Boar

186 Butteri

190 Rigatoni Alla Buttera

194 Fiorentina

196 Maremma Wines

START YOUR MAREMMA ADVENTURE

Snuggle on the couch, pour yourself a glass of Morellino Di Scansano or Bianco di Pitigliano, light a candle, and put on soft music: your Maremman adventure is about to begin!

Claudia

Claudia Rinaldi

Claudia Rinaldi

Author

Digital artisan and curator of the Simposio book series; maker of Gourmet Project, an Italian food and culture blog; and life in Italy relator through the Italian Colors Newsletter. Claudia lives in magnificent Rome. She loves pasta, “melanzane alla parmigiana”, hats, suitcases and airports, Christmas, and books. Her mission is to show you that Italy is so much more than spaghetti and clichés, but a land of endless traditions, flavors, and heritage.