Just for the quality of the wine and the food Maremma is worth a visit.
The cuisine of this area are incredible tasting and rich in flavours: the acquacotta is the dish par excellence of the Maremma, or delicious pappardelle alla lepre, egg noodles with hare sauce, or tortelli ripieni di bietola e ricotta con sughi di carne, ravioli stuffed with chard and ricotta cheese with meat sauce. In a land of hunters, there are tasty dishes of wild-boar, hare and pheasant. 

 But there are also fish dishes which are delicate and vigorous at the same time. Then there are soups and garlic breads boasting of delicious local olive oil and innumerable cheeses and wines. Both the wines and the olive oils from this area are exceptional. Fine D.O.C. wines exhault the unique flavors of the excellent local dishes. The Maremma offers many wine and gourmet itineraries to serious connoisseurs and those who simply love good food and wine. 
One may follow the Strade del Vino: the "Colli di Maremma" with one of the Tuscan red, Morellino di Scansano; the "Montegregio-Massa Marittima" with examples of the Maremma's new wine growing abilities and, the last founded, Montecucco with the unique flavours of a wine born on mountain slopes. 

 Acquacotta Recipe (Serve 4) 

Ingredients: 
4 slices Tuscan-style bread 
2 onions 
garlic 
6 red tomatoes 
4 eggs 
Grated cheese (parmesan or pecorino cheese) 
Basil leaves 
Celery 
Olive oil 
Salt and pepper 
1 lt stock water or chicken soup 

Preaparation 
Sauté de garlic and onions in 4 spoons olive oil until is lightly coloured. Add the celery, tomatoes and basil and leave it to cook for about 10 minutes, then add stock water or chicken soup. Cook for about 20 minutes. Once the soup is boiling, stir to create a whirlpool effect and pour the eggs is. The swirling water will wrap the white around the yolks. Simmer for about 3 minutes until the white is set but the yolks are still runny. 
Prepare each plate with a slice of toasted bread, add some soup and the egg on top. Serve immediately.