One of the great things about the restaurants in Capalbio and elsewhere is that they carry on the proud tradition of featuring the traditional local recipes of the Maremma. Many of these recipes are centuries old, from the tables of poor farmers and shepherds of the region, with roots that go back even further to Roman and Etruscan times.

The food is simple and nutritious, made from local, seasonal produce and include beef, boar, chestnuts, truffels, pecorino cheese, the local olive oils, excellent white wines, and fish. Acquacotta maremmana is a thick soup, often with fatty bacon, potatoes, cod fish, eggs, lots of vegetables, and always served with toasted unsalted bread.