sign in for free to It's Tuscany, discover the beautiful territories of Tuscany, its products and its typical
Private entity
 Subscribe to the newsletter to receive offers on products and news from the territories
By submitting this form you agree to the processing of the personal data above, for the function of the requested service, the data will be protected according to the Decree n 196 of 30 June 2003 Legislative Decree No. 196 of 30/06/2003
 * By ticking the box you agree to  Terms and coditions  of It's Tuscany

Share:  Send via email Share on facebook Share on twitter share on WhatsApp
Food and Wine


Traditional dish of Casentino

The origins of this Tuscan dish made from stale bread seasoned with meat sauce are very distant, medieval or even perhaps Etruscans. Surely this is a traditional country dish when dinner was used to put together leftovers.

While habit of lumberjacks was to bring in the long working day the "caldaino" (small copper vessel) containing meat soup, which was heated and poured over the bread. It seems that the term "scottiglia" comes from "meat sheets" or ricotta, confirming the recovery that the peasants were leftovers of offal. The scottiglia it is also known as cacciucco del Casentino, precisely because they are made with various pieces of meat. To taste freshly prepared to perfection, you should pay a visit to Sagra della scottiglia di Lonnano that takes place the last weekend of July, bordering the Parco Nazionale delle Foreste Casentinesi.


Photo Credits [Facebook: Osteria La Nuova Dispensa]

albero detail
from the same territory