Scafata is a traditional stew originating from the region of Umbria. The dish is made with a combination of broad beans (fava beans), Swiss chard, tomatoes, white wine, olive oil, chili peppers, pancetta, carrots, onions, celery, and rosemary. The pancetta, carrots, onions, celery, rosemary, and chili peppers that have been soaked in water to soften are chopped and sautéed in olive oil in an earthenware dish or a heavy saucepan.

The broad beans, white wine, tomato passata, and salt are added to the pan and the stew is simmered for more than an hour. The Swiss chard is added near the end of cooking, and the dish is then ready to be served, usually as an accompaniment to roasted or grilled meat, although it can also be enjoyed on its own.