About Cinghiale (Wild Boar)

Oh Tuscany, you are beautiful!  Your incredible landscape, your Cypress trees, your unforgettable food and the list could go on and on.  One of the twenty regions of Italy, to me, Tuscany is a place close to heaven.  So scenic, so rich in architecture, art, and music, you flourish in creativity. In fact, you are considered to be the birthplace of Italian language.  You are truly amazing.

And from you this week’s Sunday Pasta is giving those in America and beyond a taste of pure Tuscany.  Cinghiale means wild boar in Italian and many of them actually freely roam the countryside.  Wild boar is freshest in the autumn, during the hunting season (perfect timing since it is autumn though it may feel like winter here on the East Coast) , and one of the most often prepared dishes is this week’s Sunday Pasta, Pappardelle al Ragu di Cinghiale.

Pappardelle al Ragu di Cinghiale is one Tuscany’s gastronomic treasures.  There is not much history on the dish itself other than the region it is from.  But through my research I read that many recipes like this are vanishing as many chefs are doing their own thing and not being taught (or wanting to cook) classical recipes.  In comes The Garrubbo Guide stage right, since we are all about preserving and maintaining the authentic form of Italian art in the kitchen, “cucina Italiana.”  If you ever go to Tuscany, make sure to find and order this dish.  It is a Tuscan treasure.  —So are the nutella dessert pizzas but I digress from the topic.  Enjoy and auguri.

Check out our recipe for Papperdelle al Ragu di Cinghiale and our wine pairings to compliment the dish.

Donna Picciocchi, Editor

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