Scannatura

Scannatura is a traditional meat dish from the central Italian region of Umbria, particularly associated with the town of Acquavena. The name derives from the Italian *scannare* (“to slaughter”), reflecting the dish’s origins as a preparation using less prized cuts or offal from butchered livestock, ensuring nothing went to waste. While recipes vary, the core ingredients typically include pork or lamb offal—such as heart, liver, and lungs—slow-cooked with garlic, wild fennel, pecorino cheese, and a splash of red wine. The meat is minced or finely chopped, then simmered in a rich tomato-based sauce until tender and deeply flavored.

A great version of Scannatura is distinguished by the balance of earthy, mineral notes from the offal and the bright acidity of the wine and tomatoes. The texture should be coarse but cohesive, not paste-like, and the seasoning must be assertive with black pepper and wild fennel. At Macelleria Cariello Peluso in Acquavena, butcher and chef Braciamiancora sources local, pasture-raised pork and grinds the offal to order, wrapping the mixture in caul fat before braising. This technique, as highlighted in a ReTubeIt feature, yields a moist interior and crisp, caramelized exterior.

Regional variations exist: in northern Umbria, Scannatura may incorporate pancetta or guanciale for extra richness, while in southern Lazio, chili flakes are sometimes added. The dish is often served as a main course with roasted potatoes or polenta, or stuffed into crusty bread as a sandwich. Though historically a humble peasant meal, Scannatura has seen a revival in butchers and trattorias across central Italy, thanks to chefs like Braciamiancora who champion whole-animal cookery.