Tuscany .la > Province of Grosseto > Area of Pitigliano
| Accommodation | Location | Places | Rates | Photo |
| Rooms Rosanna Camilli Rooms in the centre of Pitigliano | Pitigliano Grosseto province | max: 3 people min: 1 people sleeps: 7 | from 62 euro to 62 euro |  |
| Villa Etruria Rooms for rent in Pitigliano | Pitigliano Grosseto province | max: 4 people min: 2 people sleeps: 12 | from 25 euro to 35 euro |  |
Turistic informations of Pitigliano
The arrival to Pitigliano offers to turists a great visual impact. Pitigliano is constructed on a mass of tufo stone, the houses are allineated sheer to the edge of the cliff. This sight permits you to nte the natural fortification of the city, encircled by ravines and pits, except for the side exposed to Levante where is Palazzo Fortezza, which dominates the square Petruccioli. The construction of Acquedotto, aqueduct, is particular and important. It was built in 1543 by Gian Francesco Orsini following the project of Antonio da Sangallo. In another square, piazza della Repubblica, you can find Palazzo Orsoni, where today is the episcopal curia. Not far away you can visit Museo Diocesianoand Museo Civico Archeologico. Pitigliano is famous also as one of the town which first accomodated a jewish settlement in Italy, in fact it is called also little Gerusalemme, with its Ghetto and Sinagoga.
Enogastronomy
In Maremma gastronomy has an important role. There are a lot of culinary traditions that are handed on generation by genaration, keeping the link with the past of a genuine and exquisite food. This is a culinary art full of tastes, but essentially poor, made with only few ingredients but combined in a unique way. You have only to think about ravioli maremmani, that are good with their filling of tender ricotta and herbs or salami or cheese that cheer the tables of all inhabitants. They can not finish their meal without offering to their guests a slice of the local pecorino, better if it is accompained by a glass of the local wine. The nature seems to be sour and inhospitable but it has been taken advantage of it to obtain all the genuine products that are used in a lot of recipes. Even if the land wasnot fertile, it was left to the pasture of the wild animals. The goal was abundant like the mushrooms. Around the inhabited centres they tried to create gardens and the preservation of food was garanteed by the beautiful winw cellars dug in tufo stone. Among the numerous typical dishes of the area are the famous Acquacotta, Buglione with lamb, soups with porcini and last but not least the beans of Sorano.
