Towns and cities in Tuscany
Grosseto Travel Guide
The capital of the Maremma, Tuscany’s southwestern region, Grosseto is strangely off the trail for most tourists. Its mediaeval town centre brims with history, venerable architecture, shops, restaurants and bars, and it’s an absolute pleasure to lose oneself amongst the network of narrow streets. In 2024 it was awarded the title of Green Pioneer of Smart Tourism by the European Commission for its sustainable tourism practices.
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About the town
Grosseto is thought to be around 1,200 years old, but its history most likely dates back to Etruscan times. The town's most prestigious buildings date from between the 13th and the 17th centuries and everything is beautifully preserved. The town is also the gateway for the Regional Park of the Maremma, a vast, unspoilt, and breathtakingly beautiful nature reserve that extends from the Uccellina Mountains to the shores of the Tyrrhenian Sea.
Things to see in Grosseto
- Walk the walls: Grosseto's walls date back to the 12th century but were largely rebuilt in the second half of the 16th century after the town came under Medici rule. Almost all of them are walkable and it's great fun to see the old centre from on high, popping down for a refreshment here and there and getting your bearings for future exploration.
- Explore Piazza Dante: this gorgeous square is the epicentre of the town and is home to the wonderful, 13th-century Romanesque Cattedrale di San Lorenzo, the striking Palazzo Aldobrandeschi, and numerous cafés, bars and restaurants.
- Choose a museum: Grosseto hosts two fascinating museums. The first, the Museo Archaeologico e dell’Arte della Maremma, chronicles the area's long history with Etruscan, Roman and mediaeval artefacts, while the second, the Museo di Storia Naturale della Maremma, is dedicated to the area's natural, environmental and geological treasures.
- Try some tortelli alla maremmana: one of the town's signature dishes is tortelli, a large raviolo, usually filled with ricotta cheese and chard (or other greens). It's served with a variety of sauces, but arguably the best is with ragù di cinghiale (wild boar).
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