Chef inspiration
Pappardelle con Cinghiale alla Toscana
In this special, wild boar, red wine, carrots, celery, and onions create full-bodied savory richness, fruit-toned acidity, and aromatic lift.
The story
About the dish
Pappardelle con Cinghiale alla Toscana is anchored by wild boar, red wine, carrots, and celery. Slow cooking gives it time to soften, concentrate, and gather savory depth. It lets wild boar bring full-bodied savory richness; red wine bring fruit-toned acidity and aromatic lift; carrots bring gentle natural sweetness.
Read through its regional name, it belongs to cooking that prizes excellent raw materials—olive oil, unsalted bread, beans, vegetables, meat and wine—used with striking clarity. On the plate, wild boar translates that context into full-bodied savory richness in the dish.
Ingredients and preparation can change. Please ask our team about current availability and dietary needs before ordering.