Orbetello  is a town and commune in the province of Grosseto (Tuscany), Italy.
This town rises on a small peninsula, it is surrounded by the Eastern and Western lagoons and is divided by an artificial dam connecting Orbetello to the Argentario Promontory since 1841.
The two lagoons are enclosed by two strips of land called Feniglia and Giannella tombolos, here tourists find kilometres of enchanting beaches. Orbetello is positioned in an unique and wonderful place, unique like its topography is, as it looks like a ship prow anchored in the quiet lagoon waters and connected to the promontory through the artificial dam, like a gangway to land.
- 45 Km away from Grosseto Airport
- 135 Km away from Rome/Fiumicino Airport (L. Da Vinci)
- 199 Km away from Pisa Airport (G. Galilei)
- 250 Km away from Florence Airport (A. Vespucci)
Orbetello-Monte Argentario station
The ancient Etruscan Walls
Old Windmill on the Lagoon
- The ancient walls
- The old windmill on the lagoon
- The Talamone harbour
- National Archaeologic Museum of Cosa and the ancient ruins of the city of Cosa.
- Municipal Archaeological Museum
- Country Culture Museum
- Duomo di Santa Maria Assunta (The Cathedral)
Municipal Archaeological Museum (former powder magazine Guzman)
Sunset on the Lagoon with Flamingos
- Bathing all along the coasts of Orbetello and Monte Argentario (and Giglio and Giannutri islands). From May to October you can find warm seawater.
- Walks into Pinewoods, Natural Parks, WWF Oasis.
- Visiting archaeological ruins and museums (mainly with Etruscan and Roman remains)
- Thermal Bathing into the Saturnia falls (55 Km away from Orbetello). 37°C / 98.6°F warm water all year long.
- Fishing in the lagoon and in the sea.
- Boat tours on the lagoon.
- Disco-dancing, cinemas and, during the summer, live concerts and open-air theater.
- Sports (Tennis, Golf, Soccer, Cycling, Fishing, Sailing, Canoeing...)
A dish of (fried) Smoked Eels
- Fish from the lagoon: giltheads, sea basses, mullets.
- Smoked eels, a very local speciality.
- "Bottarga" (botargo) (very good when grated on spaghetti, gnocchi, potatoes purée,...)
- Risotto (rice) with seafoods
- Ravioli filled with sea-bass
- Ravioli filled with Ricotta cheese and Spinaches
- Pappardelle with hare
- Classic Tuscan Wild Boar Stew
- Deer Stew
- Acquacotta ("Cooked Water", it consists simply of water flavored with salt, oil, garlic, onion, and herbs and enriched by the addition of dry bread.)
- Ribollita ("Cooked Twice", it typically contains white cannelini beans, aromatic vegetables, chopped tomatoes, and greens such as cabbage, Swiss chard, or kale (in Tuscany, a black-leaf variety of kale is used, known as "cavolo nero").)
Good wine, of course:
- Morellino di Scansano (Full-Bodied Red wine from the near Scansano country)
- Ansonico (Robust Withe Wine from the surrounding countries. Perhaps, the best is from the Giglio island, if only you can convince peasants to give you some.)
- Capalbio DOC (Crisp to Robust Wines produced in many variants: Red, White, Rosée, Vin Santo,...)
- Bianco di Pitigliano DOC (Crisp White Wine from Pitigliano countries)
You can get out the same way you get in, but inverse direction...