Lasagne Bastarde della Lunigiana (Traditional Italian Tuscan Chestnut and Wheat Lasagne) Lasagne Bastarde are one of the most distinctive traditional dishes of Lunigiana, the historic territory between northern Tuscany and Liguria, today divided principally between the provinces of Massa-Carrara and La Spezia. They are very different from the layered, oven-baked lasagna that most Americans immediately imagine when they hear the word lasagne. Here, lasagne refers primarily to

Pappardelle al Cinghiale (Traditional Italian Tuscan Pappardelle with Wild Boar Ragù) Pappardelle al Cinghiale is one of the most powerful expressions of traditional Tuscan cooking. Wide ribbons of fresh egg pasta are finished directly in a slow-cooked wild boar ragù, creating a dish that is rustic in origin but capable of extraordinary refinement when the technique is precise. This is not simply another meat sauce. A proper ragù di cinghiale should taste unmistakably of wild

Pasta ai Frutti di Mare (Authentic Italian Mediterranean Seafood Pasta) Italian seafood pasta is not simply pasta with seafood added on top. When it is prepared correctly, the pasta, shellfish, seafood juices, extra virgin olive oil, wine, tomato, and starch from the pasta become a single sauce. Along the Italian coastline, seafood pasta changes according to what the fishermen bring back to port. There is no single recipe representing the entire country. Naples and Campania h