Staying with us means having the privilege of exploring a cuisine that is both hearty and refined, capable of satisfying both meat lovers and fans of fresh fish.
The Bold Flavors of the Land and the Woods
In the inland areas, game is the undisputed queen. You cannot leave without tasting the wild boar cooked in the chestnut style, slowly cooked with Mediterranean herbs, or the famous local cured meats prepared with artisanal mastery. The first courses celebrate the pappardelle with game ragù and handmade tortelli, often enriched with forest fruits like porcini mushrooms and chestnuts, the latter becoming the star of desserts and fine flours in Sassetta. All of this is naturally enhanced by the local extra virgin olive oil and the great reds of the DOC Bolgheri, which perfectly accompany these intense flavors.
The Freshness of the Tyrrhenian Sea
Moving towards the coast, the cuisine takes on the blue of the sea. The symbolic dish is the Cacciucco, the famous fish soup born from the tradition of fishermen, but there are also delicacies like the tasty octopus, Livornese-style mullet, and the catch of the day grilled simply to enhance its freshness. An absolute excellence of this stretch of coast is the Palamita, a blue fish with a unique flavor often preserved in oil, a Slow Food presidium that represents the maritime soul of Val di Cornia.
Whether you choose to dine in a typical tavern in the hills or in a restaurant with your feet in the sand, the quality of the raw materials will be a constant in your experience.
