A Sardinian-inspired wild boar stew that uses Cannonau, juniper, rosemary, bay leaf and myrtle to complement the naturally intense character of game. Wild boar benefits from an overnight wine marinade, strong caramelization and a long, gentle braise.

Pappardelle with Venison Ragù, Juniper, Pecorino and Amarone Reduction Story of the Dish Across the mountains of Northern Italy, particularly in Trentino-Alto Adige, Veneto, and parts of Friuli, venison has long been associated with autumn and winter cooking. Hunters would return from the forests with deer harvested from alpine landscapes, and families would transform the meat into long-simmered stews, braises, and ragùs designed to feed large gatherings. This dish takes insp

Traditional Italian Friulian Cotechino with Fermented Turnips Story of the Dish Muset e brovada is one of the most distinctive winter dishes of Friuli Venezia Giulia, particularly associated with the rural cooking of Udine and the central Friulian plain. Muset is a traditional fresh cotechino-style sausage made from pork, including cuts from the head and snout, seasoned with salt, pepper, and warm spices. Brovada is the classic accompaniment: turnips fermented in grape pomace