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.

A deeply Piedmontese beef stew built around beef, Nebbiolo wine and porcini mushrooms. The goal is fork-tender beef with individually browned surfaces, the perfume of porcini and a glossy Barolo sauce that coats the meat naturally without flour or cornstarch.

Zuppa di Farro e Lenticchie (Italian Farro and Lentil Soup) Zuppa di farro e lenticchie is the kind of Italian soup built from pantry staples, patient cooking, and careful control of texture. Farro contributes a pleasantly chewy grain structure while lentils thicken the broth naturally without turning it heavy. The result should be rustic but precise: tender vegetables, intact lentils, farro that still has bite, and a broth enriched by starch rather than cream. Servings & Tim