scottiglia2Ora la fanno in cento trattorie, ma all’inizio degli anni Settanta la vera ricetta della scottiglia (tramandata di generazione in generazione) era gelosamente custodita a Porciano dall’ormai scomparso Riccardo Fiorini che – in una padella fonda dagli alti bordi – faceva un soffritto, nel quale cuoceva insieme

molti tipi di carne (agnello, tacchino, pollo, piccione, coniglio, vitello, cacciagione, faraona...) con sugo di pomodoro, brodo, peperoncino e vino rosso, versando poi il tutto su fette di pane abbrustolito e agliato.
Per molti è un piatto medievale, per altri la scottiglia (vero cacciucco di carne) fu inventata dagli Etruschi.

Rassegna stampa
"Toscana qui" - Marzo-Aprile 2008 - articolo di Maria Novella Batini

Holidays in Porciano

case vacanze borgo di porciano
Enjoy a unique holiday in a traditional tuscan cottage on the castle grounds

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Presentation

presentazione castello di porciano

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