Today, we introduce Chef Maria, the cornerstone of the restaurant inside the Sorano Thermal Baths. Stubborn, tenacious, and family-oriented, this is the calling card of Maria, 45 years old, half of which spent in Italy. “As soon as I arrived in Maremma, in the year 2005, I found work at an agritourism in Montemerano (GR) where I performed various duties, among these, on the weekends, I also helped in the kitchen where I encountered the first scents of Maremma at the table.” However, just a year later, a misfortune struck her family, and once the family situation stabilized, she joined the kitchen staff of Due Cippi, a historic restaurant in Saturnia where she consolidated and enriched her passion. Here she stayed for a good 7 years, during which she learned many techniques for preparing typical Maremman dishes, thus perfecting her skills and culinary talents. In April 2014, she joined the Terme di Sorano group as the head chef, where she still works with passion and dedication. In recent years, she decided to follow an advanced cooking course in Milan, which was interrupted due to Covid, but she wants to resume soon, perhaps already in autumn. The veal cheek with Morellino, a typical local red wine, is her signature dish, but there are several traditional Maremman dishes prepared exclusively for the guests of the facility, because the restaurant is not open to the external public. The menu is rich and varied, ranging from typical Maremman dishes, pappa al pomodoro, pici, and tortelloni, strictly handmade, to meats, selected and cooked with different techniques and recipes. According to customer comments, the desserts seem like those of a grandmother, tasty and balanced. Some versions can be tasted in the restaurant, but others during breakfast where Maria excels, baking cakes, tarts, and corollas. One striking aspect is Maria’s smile; she works with passion and happiness, also due to the almost family-like relationship she has with Luciano, the owner, a trust that is also conveyed in her kitchen, made of love and high quality. Maria’s culinary offer at the Ristorante Terme di Sorano changes from lunch to dinner, to meet the needs of various customers in keeping with the wellness mood that guides the services offered by the facility. The light lunch indeed offers a choice ranging from rich and healthy salads, to appetizers, to light first courses both in terms of dressings and the choice of raw materials, also due to the programs that each customer chooses for the afternoon in the spa complex. While at dinner, when a little more indulgence is allowed, the menu expands and presents surprises and delicacies that know how to win over the most demanding palates. Besides the menu and the proposals that Maria changes more frequently than the seasons in the restaurant, a central element that animates the work of the Chef and her kitchen staff is the quality of the chosen products and the raw materials processed. Luciano, the owner, a conscientious and quality-sensitive entrepreneur, personally takes care of this. “It is pointless to offer a complex that focuses on wellness and health if we then ruin everything at the table!” From this belief, he always tries to use zero-kilometer products and from trusted suppliers. Pasta and desserts are made with flours that he produces together with a Tuscan agricultural entrepreneur, the meats are selected from trusted butchers, the garden adjacent to the facility supplies the kitchen’s aromas, while fruits and vegetables mostly come from the surrounding fields or always in Maremma. Short supply chain products and processes that are mindful of health, therefore with sauces that are not too heavy and fresh and appetizing proposals in respect of the seasonality of the products.<\/p>\n","protected":false},"excerpt":{"rendered":"
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