In Italy’s Maremma, majestic white-gray cattle with enormous horns graze freely all year round, living largely untouched by humans and even giving birth outdoors. Their story reaches back to Caesar’s time, when the butteri – mounted cowherds long predating North American cowboys – guided vast herds that helped feed Roman legionnaires.
Today, Marco Mariotti is working to preserve this ancient breed with a herd of around 150 cattle living mostly in the wild. This traditional way of raising animals not only protects a unique heritage, but also produces exceptionally lean, high-quality meat.
At the Butteri’s table, Maremma’s history comes alive through rustic regional dishes, from tripe and veal medallions alla pizzaiola to panzanella salad, spaghetti carbonara, and ricotta mousse.
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Chapters
▷ 00:00 – Intro
▷ 00:33 – At our Neighbour’s Table – Maremma
▷ 29:51 – Credits
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At our Neighbours Table – Maremma | Season 2025 – Episode – 310
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6 Comments
Omg what a beautiful piece of meat
Pretty thick pieces of meat for streak tar tar but it sounds delicious
I don’t like pecorino I like Parmasean
Oh that tripe sounds sublime.
Ma la bellezza, dei paesaggi, del cibo, di questa famiglia, delle case, sono stato anni fa in Maremma e a Capalbio, posti meravigliosi
Just beautiful!