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Tagliatelle di Castagne al Ragù di Cinghiale (Italian Chestnut Tagliatelle with Wild Boar Ragù)
Handmade Italian chestnut tagliatelle with a slow cooked wild boar ragù, precise pasta technique and a traditional autumn flavor profile.
7 min read
Spezzatino di Cinghiale al Cannonau con Ginepro (Italian Wild Boar Stew with Cannonau and Juniper)
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.
4 min read
Brasato di Cinghiale al Sangiovese con Cioccolato Fondente e Ginepro (Italian Sangiovese Braised Wild Boar with Dark Chocolate and Juniper)
Wild boar braised in Sangiovese with juniper and a subtle dark-chocolate finish.
8 min read
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