It originated in the early 20th century in San Giovanni Valdarno when some of the better cooks among the local factory workers used the heat from the factory furnaces to cook stews.

Usually they used offal (lungs, intestines etc.).

One of these workers joined the army in 1915 and was sent to Libya where he became regimental cook.

It was here that he discovered how to use spices and how to cook for large numbers.

On his return to civilian life he jealously guarded his discoveries and began cooking at home and finally in the great hall of the Basilica where he began to cook his spezzatino that became known as stufato

alla sangiovannese because it was only here that the new ingredients were used.