Scottiglia

Scottiglia is an ancient Tuscan stew that is especially beloved around Casentino Valley. Its recipe dates back to the Middle Ages, some say even to the time of the Etruscans. The name scottiglia comes from the verb scottare, meaning pot cook, because scotiglia was born as a poor man’s pot-luck dish.

Namely, after a hard day's work, neighbors would gather around a fire. Everyone would contribute with a piece of meat, and those pieces would be cooked together, slowly simmering in an earthenware pot. The old ways have changed, but the recipe for scottiglia is still the same - any combination of meat can be used: various cuts of pork, beef, chicken, pigeon, guinea fowl, and even turkey.

The more varieties of meat are used, the tastier a scottiglia will be, and it is almost impossible to make the same dish twice, depending on the combinations used. Traditionally, scottiglia is served poured over toasted slices of bread that were previously rubbed with garlic for additional flavor.