Hotels & Restaurants

The Legend of the Old Maremma Fish Restaurant… If you see the cook going into the field behind… Part 2

tagliolini cernia
tagliolini cernia

Ristorante “Da Remo” ad Alberese (GR)

(Article starts from HERE, Part 1) What really matters is that they produce a truly unique seafood in the area (as I understand it is in fact the only fish restaurant in the Park of Maremma) and still are set with a cuisine absolutely from their territory, with products absolutely from the area, with absolutely fresh fish bought from local fishermen in the morning…

The cuisine is certainly not overly sophisticated, all based on fresh flavors and fresh ingredients… so much that you can start with the appetizers, that are sliced seabass with balsamic vinegar (the only concession to something coming from outside … but in Alberese local say that here “lords” knew that even at the time of the Grand Duke), scallops au gratin with herbs of Maremma (I translate: collected half an hour ago in the fields around here …) as well as an incredible seafood salad…

(Article starts from HERE, Part 1) What really matters is that they produce a truly unique seafood in the area (as I understand it is in fact the only fish restaurant in the Park of Maremma) and still are set with a cuisine absolutely from their territory, with products absolutely from the area, with absolutely fresh fish bought from local fishermen in the morning…

The cuisine is certainly not overly sophisticated, all based on fresh flavors and fresh ingredients… so much that you can start with the appetizers, that are sliced seabass with balsamic vinegar (the only concession to something coming from outside … but in Alberese local say that here “lords” knew that even at the time of the Grand Duke), scallops au gratin with herbs of Maremma (I translate: collected half an hour ago in the fields around here …) as well as an incredible seafood salad…

Better still going to first bavette (a sort of flat spaghetti pasta) “Norway lobster” and lemon, as unexpected as great fish-filled tortelli flavored with truffles, which are tortelli (obviously hand-made in this kitchen, I would say more to the twilight zone that on the border the park) of fresh pasta stuffed with a mixture of pulp of various fish, topped with grated truffles (also absolutely autochthonous as they are found in the pine forest of the Grand Ducal Tombolo that begins right here at Principina on the edge of the park, to get to Castiglione della Pescaja)…

Even the tagliolini (a sort of micro-tagliatelle pasta – always here fresh handmade…) with mussels, zucchini and bottarga (a block of fish eggs like caviar, dryed or smoked) – ah, mussels from the Orbetello lagoon, as well as the bottarga produced by the same fishing cooperative – also amazing the mixed fish grill as well as fish fries and some fish baked in foil that are put in the husks together with seafood..

Inside the fish are often placed absolutely fresh aromas, so much so that if you see Simon, perfectly dressed to cook, rushing out of the kitchen, and go through the tables in front of the restaurant for entering a field, do not worry: it’s going to take a sprig of myrtle to put in a kind of fish forgotten from large markets called Volpina… will come out something unique.

Remember being in a land, as it were, still of “real” men, very little or not at all sophisticated, where the fish (until the invention and diffusion of refrigerators…that means here not long ago…) was eaten almost exclusively on the coast and already a few kilometers away became a luxury.

Today the place is frequented by tourists who will seach year talk about quality, and why not, about “right” prices of this restaurant, but it remains popular with the Grosseto people, in short, by the locals… which says a lot about fact that they are simple dishes, like true Tuscan likes. (Article ends HERE, Part 3)

Articolo anche in - Article also in: Italian

About the author

Marco "Doctor Tuscany" Tenerini

Food & Wine Professional Marketing Consultant years before Facebook, I’m blending digital marketing and traditional techniques. As an Export Manager I sold 1,500,000 bottles a year of Tuscan wine and visited 36 countries. Today I help Food & Wine companies in web marketing and commercial communication. Creator of the first Food e-commerce system in Italy, winner of the Golden Triangle for the best food sites. I have taught in Universities and High Schools and wrote the book "Guide to correct business on the web for companies" (Ed. Adiconsum). Storyteller in "Storie di Piatti" (Ed. Regione Toscana) for EXPO 2015. Expert in cooking, wines, story and histories, food photography and Paladin of Made in Tuscany. Emotional marketing and commercial concreteness: as I once was a Fashion Designer, I bring in the consultancy fantasy, passion and look to the future ... and as I served as an Officer in the Army special corp Carabinieri, organization, ethical sense, seriousness ... and the tie!