Chef inspiration
Tagliatelle con Cinghiale alla Umbra
For this Davanti preparation, the documented focus is wild boar, adding full-bodied savory richness.
The story
About the dish
In documenting this Davanti preparation, Davanti names wild boar, red wine, carrots, and celery; leading with full-bodied savory richness, the dish follows with fruit-toned acidity and aromatic lift; the last turn is gentle natural sweetness.
The regional wording of Tagliatelle con Cinghiale alla Umbra opens onto the inland foodways of Italy’s green heart, where pork traditions, lentils, olive oil, lake fish, saffron and truffle meet.
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