Food products
Maremma's peculiarity is to be a mixture of sea, of plains, where fruit and vegetables are cultivated, of sunlit hills with vineyards and olive, and of mountains where hares, pheasants and wild boars take refuge. Wild boar is the symbol of Maremma's culinary tradition. One of the most famous dishes of this variegated cuisine is the 'Acqua cotta', the soup of the coal sellers and shepherds, made of water, stale bread and vegetables, wild or from the garden, and enriched with sheep cheese and an egg. Wild animals are anyway predominant in this land's cooking tradition, the pheasant soup and the sweet and sour boar, that is also the main ingredient of local salami production. Maremma produces a special kind of meat from a cow of local race that is brewed in the Maremma area, a part of southern Tuscany that has the peculiarity to have both the hills and the sea. These cows are recognizable for their big lyre shaped horns and are brewed wildly in the provinces of Livorno, Pisa and Grosseto.

Wine
One of the most famous wines of the region is the 'Morellino di Scansano', a DOC red wine made with a 15% of different grapes (Alicante, canaiolo, ciliegioli, black malvasia and colorino) and a 85% of Sangiovese grape, locally known with the name 'morellino'. Among the wines we can find also the famous 'Sassicaia', created in the area of Bolgheri by expert Giacomo Tachis with Cabernet Sauvignon grapes aged in barriques.