The Maremma has its own distinct food culture, rooted in peasant and pastoral traditions. Wild boar appears on almost every menu — as a ragu on pappardelle, as a stew, or cured as salumi. Acquacotta (literally "cooked water") is the local bread-and-vegetable soup, and cinghiale (wild boar) is the meat you will eat most. Seafood is excellent along the coast. The wines of the Morellino di Scansano DOC, produced just south of Grosseto, are good and reasonably priced.