Maremma – a hidden gem of Tuscany
The Maremma is a striking landscape that stretches between the beaches of the Mediterranean Sea and Tuscany`s rolling hills. The most exclusive location is the Silver Coast (Argentario), famous for its crystal-clear waters and wild nature. Thanks to a mild climate, the Maremma and the Argentario offer a wide range of activities that can be enjoyed throughout the year.
The five-star design hotel Argentario Golf Resort & Spa lies between Grosseto and Capalbio, in the heart of the Maremma, and weaves its way around a protected oasis of Mediterranean scrub offering a panorama that is uniquely stunning and beautiful. Located adjacent to Porto Ercole and only 1h 30 minutes away from Rome International Airport.
At the Argentario Golf Resort & Spa, the main symbol of its identity is the majestic entrance hall, where the intense colors of the sky and of the Mediterranean vegetation stand out through enormous glass windows and contrast with the tabarca-stone pavements, the arched counters and the opaque black structural elements. The rooms express their individual personality through a sophisticated and comfortable design, ranging from the minimalist look in a contemporary art-gallery style to the most glamorous and metropolitan spirit with chrome plating and stone tubs. The Dama Dama Restaurant is a contemporary vision of an elegant mountain retreat. Its cuisine uses fresh produce from its own organic vegetable garden and from the farms of the Maremma. The lounge bar is the ideal place where to enjoy a drink and dedicate some time. The Espace Wellness Center seems suspended between retro and modern.
The 73 rooms of the resort are designed by Andrea Fogli and include superior rooms, junior suites and suites, all of which come with a large panoramic terrace overlooking the golf course, Orbetello Lagoon or the Mediterranean greenery. Rooms have minimalist décor and vintage or dark wood furnishings. Each has an LCD satellite TV, minibar and a spacious bathroom with soft bathrobes and slippers.Each of the seven suites, including a Penthouse Suite, is decorated in its own unique way. The Cottage House innovates the idea of Tuscan country house with a glamorous and eclectic touch. Surrounded by the olive-tree garden, the villa is located on a hill, just 200 metres away from the main building of the resort. Guests can access it with their own private cart.
The Dama Dama Restaurant offers mediterranean cuisine with particular care for local products, presenting them in a
gourmet version. Some of the wholesome products used here come directly from the resort’s organic vegetable garden. The Lounge Bar located at the base of a grand, white spiral staircase, features the amusing Pig Tables by Marcel Wanders and an unlikely science laboratory on the counter. During the summer months, meals can be enjoyed on the panoramic terrace with views of the golf course up to the Gulf of Talamone.
Wellness & Spa
The modern Espace Wellness Centre offers a variety of services such as aromatic Turkish bath, thalassotherapy, indoor and outdoor swimming pools. Aesthetic and naturopathy treatments are also available, as are fitness courses like yoga, aerobics and pilates. Guests can also enjoy outdoor sport activities: the resort includes an 18-hole golf course, 3 tennis courts and jogging trails.The championship 18-hole golf course hosts a number of important competitions at Italian level. Designed by professional golfer Baldoviso Dassù and architect David Mezzacane, this panoramic and challenging course includes a driving range and a golf academy.
Tuscan recipe of the month Castagnaccio – Chestnut Flour Cake
2 ounces raisins
16 ounces sweet chestnut flour
2 tablespoons sugar
Zest of 1/2 orange
2 cups water
3 tablespoons olive oil, plus more for pan
1 fresh rosemary sprig, leaves picked
1 ounce chopped walnuts
1 ounce pine nuts
Preheat the oven to 375 degrees F.
Place the raisins in a ramekin of water to soften for 20 minutes.
In a large mixing bowl, sift the chestnut flour. Add the sugar, orange zest, and pinch of salt, mix well and then gently start adding the water to the mix.
Using an electric hand mixer, beat the mixture well making sure to eliminate any lumps, then add 2 tablespoons olive oil, and half of the raisins and mix again.
Lightly oil an 11-inch pie plate with 2-inch sides with olive oil and pour in the batter it should be no more than 1/3-inch thick. Sprinkle the cake with rosemary leaves, the remaining softened raisins, walnuts, and pine nuts. Sprinkle with 1 tablespoon olive oil and bake for about 40 minutes.
This cake is very rooted in Tuscan traditions. There is no yeast, so it won`t rise at all.
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