Scottiglia is a typical Tuscan stew. In many websites it is left in English, but for those who don't know what it is, I would put both terms (that is: Scottiglia (Tuscan stew) )

See here a few examples:

http://italianfood.about.com/od/beefvealstews/r/blr0224.htm
Scottiglia is a specialty of Southern Tuscany. As Aldo Santini observes in La Cucina Maremmana, is the charcoal-makers' answer to Livorno's cacciucco: A stew made from whatever animals they could catch, boiled in a great pot with whatever seasonings they had on hand. This means that no two cook's scottiglias are the same, and also that batches made by an individual cook can vary considerably.



http://italianfood.about.com/od/beefvealstews/r/blr0513.htm
Though scottiglia - a rich meat stew - is generally associated with the Maremma, the wild scrub hills of South Western Tuscany between Siena and Grosseto, it's not limited to that area, and it would perhaps be more correct to consider it an outdoorsy dish of the sort that woodsmen and charcoal burners can make with what they have on hand. Poor people's food, in short, but not less tasty for that.

http://www.campagna.caldesi.com/
‘Scottiglia’, a traditional Tuscan stew made with a selection of game and slow cooked to ensure depth of flavour,



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Note added at 16 mins (2007-11-28 04:40:07 GMT)
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ooops, sorry I wrote that in many websites it is left in English, when actually it is left in ITALIAN....

Sorry about that