Argentinian cuisine provides wide variety of dishes based on simple, typically Mediterranean ingredients, poor fish soups, seasonal vegetables, Tuscan olive oil, desserts and typical wines.
In the ancient Frasche, so were called the first local taverns, now disappeared, at lunchtime and snack, there were boiled eggs and salted anchovies seasoned with garlic and parsley, the stoccafisso wrought with wood on the wall, placed in bath together with chickpeas and cooked with onion, tomato, capers and anchovies.
Although radically changed with the lifestyle, the promontory’s gastronomy retains its simplicity, enriched and enhanced by the new generations of local chefs. Among the most popular traditional agri-food products are the following:
Caldaro dell’Argentario, typical poor fish soup.
Fiche Maschie dry, not found on the market, it is a craft product intended for self-consumption, included in the list of traditional Italian food products. The masculine cocos, are stretched for a day or two on board the fishing vessels for drying and then they are consumed. For the relaunch of the typicality linked to this product since 1993, the male fungal fair is held in Porto Ercole.
Palamita, a product of ancient origin, destined for self-consumption, derives from the preservation in oil of the fillets of palamita and is part of the traditional Italian agri-food products. At the Argentario it is produced about 100 kg per year.
Spernocchia soup, dialectal name of the sea cicada derived from the Campania region.
Scaveccio, fried fish left to rest in a marinade of vinegar, onion, red pepper, garlic, rosemary, bay leaf.
Tuna, composed of salted and dried tuna fillets.
Schiaccia onions and anchovies, a traditional product of Porto Santo Stefano dating back to 1898, is a focaccia of bread dough filled with anchovies and golden onions.
Pagnottella, traditional Christmas cake.
Easter crush, typical dessert of the Easter period.
Coroglio degli Sposi, a typical granulated alchermes donut.
Ansonica Costa dell’Argentario, DOC wine produced from a native vine.
Argentarium liqueur, digestif made with local herbs according to an ancient recipe of the Passionist Fathers of the convent.
Riminese of Porto Ercole, was an ancient wine produced until the years 1900. Known since the eighteenth century has been praised by many agronomists of the time for the excellent quality, including Pietro Cuppari, who describes it in the Giornale Agrario Toscano , on his Agrarian excursion to Monte Argentario in 1854.
