Typical Tuscan and Maremma cuisine directly at the campsite
Many local food and wine specialties to make your holidays even more tasty at Orbetello Camping Village.
For us, Stella del Mare Camping Village, traditions and roots are important!
For this reason we have reserved, in the campsite restaurant, ample menu space, dishes and specialties of Tuscan and Maremma cuisine, to make your holidays even more tasty!
The cuisine of the Tuscan Maremma is characterized by rustic, simple and genuine dishes, which preserve within them the taste of natural flavors, made of a few essential and appetizing things, which reflect both the peasant culture and the union of the territory with the sea.
Most of the dishes consist of ingredients of great simplicity, which the skill of housewives have made innovative.
Absolute protagonists: wines. A wide selection of reds, whites and rosés, from Montecucco to Morellino di Scansano, from Parrina to Monteregio di Massa Marittima, which have made Tuscany famous all over the world and are expertly accompanied by typical Maremma dishes.
In Maremma, every good meal starts with the antipasto: bruschetta, panzanella, crostini, bottarga di Orbetello and octopus. An important place in the food and wine culture is reserved for soups, such as the famous Maremma acquacotta in all its variations to legume-based soups.
Ancient dishes such as tortelli with sauce, pappardelle with hare, scottiglia of wild boar, game and mushrooms in general, cacciucco, are still present on the tables of the Maremma houses, handed down from generation to generation.
Here are some examples of typical Maremma and Tuscan specialties that you will find every day in the restaurant of the Sytella del Mare Camping Village:
- Traditional Panzanella
- Pici Shrimp and Zucchini
- Pappardelle with wild boar
- Typical Tortelli with Maremmana
- Bass of Livorno style
- Mixed Fried of Paranza
- Florentine steak
Some interesting facts about the typical dishes of Maremma and Tuscany:
- The original recipe of Panzanella involves the use of stale bread, called "Panzanella", as it is prepared without adding salt;
- The name and fame of the Florentine Steak derives from the celebration of the feast of San Lorenzo and the Medici family. On the occasion of San Lorenzo, on 10 August, the city of Florence lit up with the light of large bonfires, where large quantities of veal were roasted and then distributed to the population;
- The name of the "Pici" derives from their long and slow preparation, which consists in "appiciare", that is to work by hand the dough on a wooden board strictly to create a kind of long and full-bodied spaghetti with a 3 mm diameter.