scottiglia

Nicknamed the cacciucco di terra, this speciality of the eastern Casentino region of Tuscany is said to go back to the Etruscans. The greater variety of meats and poultry used in the dish (veal, beef, boar, chicken, rabbit, pork, pigeon, duck, pheasant, lamb, goose, turkey), the better: carrots, onions and celery, garlic and basil are fried, the meat is browned and bathed in red wine and a bit of lemon juice; passata and hot broth are added and reduced into a thick sauce. Often served in a bowl on toasted bread.