3 lbs. (1/2 lb. of each) various cuts of meat (veal round, beef chuck, chicken, rabbit, pork shoulder, 1/2 squab)
One onion
1 cup red wine
One clove garlic
1 1/4 ripe tomatoes
Four tbs. olive oil
1 cup broth

How to make the Scottiglia – Mixed Meat Stew:

Scottiglia is a Tuscan specialty and is also called cacciucco di carne. The dish requires the widest possible variety of meats. The ones taking longer to cook should be added first.

Brown the minced onion and garlic in oil in a large saucepan. Add chopped basil and parsley. Add the meats, one at a time, tougher meats first so that they will all be ready at the same time. Splash occasionally with red wine and, when all the meat is in the pan, add the tomatoes, chopped, peeled, and seeded. Add salt and pepper and continue stirring, adding broth if needed. Serve the scottiglia with toast rubbed with a clove of garlic.

Regional recipe from Tuscany

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

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