the pine wood, the rock groynes and the beach as far as the marina

Photo: Ufficio del Turismo

Italy · Toscana · Sea and coast

Marina di Cecina

the Tomboli pine wood, the river mouth and the water park among the pines

1 stopwhere to park

6 sightsto see

2 eventsseasonal

June 2026checked

On the map

Marina di Cecina is what you see from Marina di Bibbona at the other end of the cycle path: the same coast, the same pine wood, but a bigger town, with the river reaching the sea at its northern edge and a suspended footbridge crossing it. Between the road and the sand lies the Tomboli di Cecina nature reserve, which filters the light and keeps things cool even at midday; and inside that pine wood, on via Tevere, is the reason most families arrive here in summer, namely a water park with a fake volcano seventeen metres high.

Sleeping

Stops and overnight stays

Only one stopover is written up, and it is the one that matters to anyone coming for the park: the yard in front of the entrance.

Parcheggio dell'Acqua Village

Via Tevere, 57023 Marina di Cecina (LI)

it is a daytime stopover and no one slept here. It is two hundred metres from the park turnstiles and a long vehicle fits without difficult manoeuvring

no services

43.300496, 10.502617

Take me there

Getting around

From the car park to the entrance of the Acqua Village is two hundred metres
The beach is on the opposite side of the road, again through the pines
The Tomboli cycle path reaches Marina di Bibbona in five kilometres, all in the shade and never touching tarmac
The town of Cecina is three kilometres inland: that is where the market, the station and the Roman villa are
The Margherita Hack footbridge takes you beyond the mouth of the Cecina, towards the Bocca di Cecina and the campsites to the north

Seeing

Sights

There is little to look at and a lot to walk: the pine wood, the beach, the river mouth. Tap a marker on the map to open its entry below.

The beach of Marina di Cecina

Beach · free entry · 43.29753, 10.49294

kilometres of sand with a Blue Flag sea, and the double pine wood immediately behind. Beach clubs and free stretches alternate as they do at Bibbona

Take me there

The Tomboli pine wood

Park · free entry · 43.29241, 10.50579

the Tomboli di Cecina nature reserve, the belt of pines between the road and the dune. It is the shade of this coast, and the cycle path to Marina di Bibbona runs through it. The coordinates are those of the information board on via Galliano

Take me there

Ponte Margherita Hack

Walk · free entry · 43.30381, 10.49336

the footbridge over the mouth of the Cecina, named after the astrophysicist who lived in Tuscany. From here you cross on foot and by bicycle towards the Bocca di Cecina

Take me there

San Vincenzino archaeological park

Monument · paid entry · 43.30976, 10.51048

the Roman villa with its great underground cistern, inside the town of Cecina and not by the sea. Opening times and tickets are to be checked with the council: they change with the season and are not to be taken from the maps

Take me there Wikipedia

Chiesa di Sant'Andrea Apostolo

Church · free entry · 43.30042, 10.49164

the church of Cecina Mare, on the square of the same name, which is also the big car park of the centre

Take me there

Aircraft of the Fourth Wing

Monument · free entry · 43.30444, 10.50345

an air force aircraft set up as a monument along the road, on the roundabout towards the river mouth. Who it is dedicated to is written on the plaque on the spot

Take me there

When

Events

Two festivals, both at the Parco I Pini on viale Galliano, at the start of the summer: the spring one in June, the tortello one in July.

Sagra di Primavera

mid June

four days of local cooking and shows at the Parco I Pini, opening the season before the Marina fills up. In 2026 from 18 to 21 June

Sagra del Tortello

early July

the tortello is the dish of the festival, with the rest of Tuscan cooking around it, again at the Parco I Pini. In 2026 from 2 to 5 July

Remember

Useful tips

You spend the day here and sleep elsewhere: the stopover here is a car park, and for the night Marina di Bibbona or one of the campsites towards the river mouth is the better bet
Anyone coming for the Acqua Village should arrive at opening time: after eleven the car park fills up and the queues for the slides get longer
The best way to link Bibbona and Cecina is not the motorhome, it is the bicycle through the pine wood

Marina di Cecina · part two

and then?

What to do, what to taste, and where to go tomorrow.

Experiences from here

What we did starting from here, ordered by driving time.

the waterfall coming down the rock of the volcano, among the palm trees

A day at the Acqua Village in Cecina

Theme parks · full day · 2 minutes away

Taste

The ricotta and spinach tortello is the one from the festival in early July, and around here it is dressed with meat sauce, not with butter.

Tortelli maremmani · ingredients for 4 people

300 g of plain flour for the pasta
3 eggs for the pasta
500 g of spinach or chard, boiled and squeezed well
300 g of sheep's milk ricotta
80 g of grated Tuscan pecorino, plus more to serve
1 egg for the filling
nutmeg, salt, pepper
300 g of minced beef
1 onion, 1 carrot and 1 stick of celery, chopped
1 glass of red wine
500 g of tomato passata
extra virgin olive oil

Method

start with the sauce: warm the oil with the chopped onion, carrot and celery and let it soften for ten minutes over a low flame
raise the heat, add the mince and brown it, stirring, until no water is left in the pan
pour in the red wine, let it evaporate, add the passata, season with salt and cook covered for two hours over the lowest flame, loosening it with hot water when it dries out
meanwhile squeeze the spinach in your hands to the last drop, chop it finely and mix it with the ricotta, the pecorino, the egg, a grating of nutmeg, salt and pepper
knead the flour with the eggs for ten minutes, into a smooth ball, and let it rest covered for half an hour
roll the pasta thin, a couple of millimetres, and cut it into strips eight centimetres wide
place spoonfuls of the filling in little heaps four fingers apart, fold the pasta over them and press well around each heap to drive the air out
cut the tortelli with a fluted wheel and lay them on a floured tray without letting them touch
boil them in plenty of salted water, a few at a time: they are ready two minutes after they come to the surface
lift them out with a slotted spoon, dress them in layers with the meat sauce and the grated pecorino, and take them to the table at once

60 more local recipes, region by region