Chef inspiration
Tagliatelle con Cinghiale alla Bresciana
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
The central flavors in Tagliatelle con Cinghiale alla Bresciana come from 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.
The Lombard reference in the dish points to northern traditions of rice, polenta, butter, cheeses and braised meats that vary markedly from province to province. 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.