Tuscany
Destination
3 days
Duration
Ita-Eng+
Language
1+
People

The Maremma soups: vegetarian cuisine

An introduction to the Maremma cuisine.

You will cook the Maremma soups: dishes that are easy to prepare, but never banal despite their simplicity.

Maria Livia will let you discover simple and genuine flavours:

  • the “Acquacotta” – a typical soup from the Maremma (Saturday morning, 10-12 a.m.)
  • the chickpea soup of the Maremma (Sunday morning, 9-12 a.m.)
  • “Crostini” (toasted bread) with black cabbage and beans – in autumn/winter, “Panzanella” (a type of Tuscan salad) and “Crostini” with seasonal vegetables (Sunday afternoon, 3- 5 p.m.)

We will end the practical course on the Maremma soups with a lunch, tasting all together what we have cooked.

The experience includes a two-night stay at our farm (B&B in a double or single room) and a dinner with typical dishes from the Maremma.


The Expert Roberta: my family has been taking care of these lands in the Maremma and their fruits for over half a century. Our organic farm is a 240-hectare estate on the Tuscan gentle hills near Saturnia hot springs, Roccalbegna, between Mount Amiata and the Argentario Coast. In the farm we have been breeding in the wild the Maremmana Cattle (Slow Food Presidium), Cinta Senese pigs and Apennine sheep.

WhereSanta Caterina, Grosseto – 40 min from Saturnia hot springs
WhenOn Fridays

Duration 3 days – 7-hour workshop “the Maremma soups” + farm stay

Start timeFlexible start time by agreement with the Expert
LanguageItalian, English and French
What’s included
Cooking classLunch
Farm stay 2 nightsDinner
What’s not included
Transport

Cancellation policy: all bookings can be cancelled within 3 days from the start date of the experience. Read the Terms and Conditions.

What to remember: the Expert will respond within 24 hours. No amount will be charged to the card.

1

Saturday morning

The “Acquacotta” (10-12 a.m.)
2

Sunday morning

The chickpea soup of the Maremma (9-12 a.m.)
3

Sunday afternoon

“Crostini” (toasted bread) with black cabbage and beans – in autumn/winter, “Panzanella” (a type of Tuscan salad) and “Crostini” with seasonal vegetables (3- 5 p.m.)

My family has been taking care of these lands in the Maremma and their fruits for over half a century.

Our organic farm is a 240-hectare estate on the Tuscan gentle hills near Saturnia hot springs, Roccalbegna, between Mount Amiata and the Argentario Coast.

In the farm we have been breeding in the wild the Maremmana Cattle (Slow Food Presidium), Cinta Senese pigs and Apennine sheep. In order to ensure the genuineness and quality of our products, we bring our beef, pork and sheep meat in the workshop inside the farm. We use cellars that are particularly suitable for the ripening of meats, allowing the production of cured meats with artisanal techniques and without preservatives.

Maremmana Cattle

This native breed has large lyre-shaped horns, a greyish coat and it is extraordinarily robust. The Maremmana adapts well to difficult environments and cannot be kept indoors, but must roam freely: the fact that the cattle range in the wild contributes to their well-being and makes their meat especially flavourful and wholesome.

In our “agriturismo”, you will enjoy a familiar and rustic farm stay to rediscover the art of living in harmony with nature, savouring genuine Tuscan hospitality and delicious dishes from the Maremma.

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