Ricette della tradizione Maremma Toscana

The recipes of the Ardenghesche

(the older women from the Civitella area)

Extra virgin olive oil is the basis of bruschetta, raw condiments for first courses, meat, fish and soups. The use of raw oil is a Tuscan tradition to season regional dishes. The ancient knowledge of the women of Civitella, handed down from generation to generation, is also reflected in the dishes prepared with simple ingredients produced in the area.
The quantities used in these savoury recipes was in the past always determined ‘by eye’ rather than by measuring and is based on experience handed down.

We have selected a few dishes, among those we consider particularly significant and linked to the use of the extra virgin olive oil produced in the area. The amounts suggested are for four people.