Tuscan Wild Boar Stew
In Tuscany towards the autumn, you will invariably find this dish on the menu in local trattorie, eaten simply with bread as a main course. Scottiglia is a very comforting wild boar stew. In fact, Tuscans love it so much that in season they freeze parts of the animal so that they can make this stew later in the year-and Italians do not tend to freeze meat very much. Depending on the age of the boar, it can take some time to tenderise the meat, but a scottiglia is always cooked slowly to avoid toughening the meat. This type of stew can be made with other, more tender parts of the animal, but reduce the cooking time accordingly.
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