SCOTTIGLIA

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.

 

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