Chef inspiration
Tagliatelle con Cinghiale alla Umbra
Built around wild boar, red wine, carrots, celery, and onions, this special balances full-bodied savory richness with fruit-toned acidity and aromatic lift.
The story
About the dish
Wild boar, red wine, carrots, and celery form the flavor foundation of Tagliatelle con Cinghiale alla Umbra. Slow cooking gives it time to soften, concentrate, and gather savory depth. The profile moves from full-bodied savory richness in wild boar, through fruit-toned acidity and aromatic lift in red wine, to gentle natural sweetness in carrots.
It opens a window onto the inland foodways of Italy’s green heart, where pork traditions, lentils, olive oil, lake fish, saffron and truffle meet. 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.