Tuscan cuisine is rooted in ancient times and is famous for the huge variety of products it has to offer. The tastes of its countryside and its sea  are amongst the most celebrated in history.
Wild boar, considered the King of the Maremma, is a base for many different recipies; served as a ham for antipasto, or in a pasta sauce for a first course and, naturally, in many forms as main course.
The local table is weighed down with  handmade cheeses, ricotta, soups made with cereals and onions,  chestnuts, olives and grapes. All satisfying the most demanding of palates.

The wine route is thousands of years old, even the ancient inhabitants of the Maremma had their own local wine called Falisco, that was served hot in terracotta flasks.
The production and research into the alchemic properties of the drink, that was referred to as the “ nectar of the gods”,  has never stopped.
Today the Etruscan coast is famous for its wines, and boasts three medals: the Bolgheri D.O.C., Val di Cornia D.O.C. and the Montescudaio D.O.C.

Food accompaniments
The idea of enhancing the taste of our food by accompanying it with a wine that has  undergone a natural maturation and two or three years of ageing is a pleasure that is often ignored. The right accompaniments can create the most delicious unions without undermining health and dietary requirements.
Here are just a few suggestions from true gastronomic experts: with light antipasti, eggs or shell fish, try the Montescudaio Bianco. The Montescudaio Red is perfect for first course dishes served with red sauces, game dishes and cheese.
Desserts including cakes and tarts should be accompanied by the Vin Santo Occhio di Pernice from Bolghieri. The unusual name “Occhio di Pernice” or “Eye of the partridge”, derives from its intense red colour.