Classical tradition
Rigatoni con Cinghiale alla Toscana
Large rigatoni hold a slow-stewed Tuscan wild-boar sauce deepened with red wine and the gentle sweetness of onion, carrot and celery.
The story
About the dish
Davanti slowly stews wild boar with red wine, onion, carrots and celery, then tosses the sauce with large rigatoni. The wine lends acidity and dark fruit, the vegetables melt into mellow sweetness, and the boar contributes the earthy, robust character that makes game so satisfying. Rigatoni’s ridges and wide center give the sauce room to cling inside and out.
Wild boar belongs to the food culture of Tuscany’s wooded countryside, especially the Maremma. Visit Tuscany describes cinghiale alla Maremmana as a patient preparation built on marination, a vegetable base and long cooking, with recipes changing from household to household. That patience is part of the pleasure: an assertive wild meat becomes tender, aromatic and deeply connected to the forested landscape around it.
Ingredients and preparation can change. Please ask our team about current availability and dietary needs before ordering.