The neighbouring hills on the Island of Elba stem Atlantic disturbances; hence, rain is rare, while the sun ensures excellent hospitality with 11 hours of sunshine early in summer. The rich Mediterranean maquis ensures refreshing coolness even in the warmest hours. The maritime pines are natural sunshades that stand the heat.

Besides the luxuriant Mediterranean maquis, the Maremman palette is enriched with the red berries of the wild rose and currants, the gold of rape and sunflowers, tamarisks, jonquils, bindweed and scented narcissus. On a long stroll one comes upon bright clouds of purple bouganville that resist even in the warmest seasons. The woods strewn over the hills abound in mushrooms and herbs that were already used by the Etruscans to season meats, which they dressed with mustard, vinegar, fennel seeds and mint leaves.
The extensive stretches where the Libeccio blows have inspired internationally famous figurative painters, like Fattori, Modigliani and Macchiaioli.

Deeply rooted in the past, its incomparable variety of woodland, country and sea produce is highly appreciated.
Wild boar, king of the Maremma, is served as a starter (ham), a first course (meat sauce) and, naturally, as a second course.
A selection of ricotta cheese and hand processed cheese, fish caciucco, cereal soups, shallot and onion, chestnuts, olives and grapes adorn tables laid in homely fashion to please the most demanding palates.

It is a thousand year route. The ancient natives of Maremma already had a local wine called Falisco, served warm in terracotta jugs. The drink's production and alchemic research on the same have never stopped. Wine is called the nectar of the gods.
Today the Etruscan Coastline is famous for its excellent medal winning wines: D.O.C. di Bolgheri, D.O.C. della Val di Cornia, and D.O.C. di Montescudaio.

Harmonising the flavours of dishes with the fragrance of naturally withered wines left to age for two or three years is a pleasure that is often neglected. It reveals the most creative combinations of land and sea produce that are totally in line with diet and health requirements.
A few suggestions worthy of real gourmets: serve delicate starters based on eggs and crustaceans with Montescudaio Bianco - it will enhance the other courses.
First courses with red sauces, game and cheese are perfect with Montescudaio Rosso.
Desserts based on dry pastry and tarts are served with Bolgheri Vin Santo Occhio di Pernice, thus named after its intense red colour.

This area's extraordinary archaeological wealth and its architectural, pictorial and sculptural wonders are entrusted to the Tuscan Superintendence of Fine Arts, which keeps museums open in Leghorn, Fiesole, Volterra, Florence and Grosseto throughout the year.
The Maremma is also an open air museum: San Silvestro archaeological and mineral park in Campiglia Marittima and, Baratti and Populonia archaeological park are just two examples. You will find art while on nature-oriented excursions and strolls. Time seems to have stopped in the extremely charming little medieval towns that nestle against hills.
Concealed by the undergrowth are Saracen tombs and magnificent Etruscan funerary monuments carved in rock and preserved in their original structure.