How to properly enjoy a traditional Scottiglia?

Scottiglia is enjoyed hot, with the toasted bread placed at the bottom of the plate so that it soaks up the sauce. The bread can be rubbed with garlic, but this is not mandatory: ask if you prefer a more subtle taste. Eat the various pieces of meat with a fork, then finish the softened bread with the juices; it is part of the dish, not a mere side. The preparation is generally generous and serves as a main course.

Don't look for a strict rule: depending on the families and restaurants of Maremma or the Mount Amiata, Scottiglia can be closer to a stew or a soup, and the meats as well as the amount of bread vary. The best thing is therefore to taste the sauce first before adding salt or pepper. To drink, a red from the region, for example a Morellino di Scansano, pairs well with the meat and tomato; choose a softer one if the sauce is not very robust. It is a hearty dish: no need to plan a large starter beforehand.