Known as the unofficial mascot of Tuscany, wild boar, or cinghiale as it’s known in the vernacular, has the dubious honour of being both a local emblem and a local delicacy. It might then come as a surprise that despite the rather conflicting status of this animal – eaten and revered in equal measure – that it features as a statue in Florence. Known locally as “Il Porcellino”, it’s said to be good luck to touch the nose of this bronze beast! Indeed, we certainly touched his nose during the last visit we made to Florence. The animals forage in local woodlands – mainly concentrated around the coastal area of Maremma – occasionally causing mischief in vineyards and even gardens, but Tuscans adore the rich, gamey flavour they lend to local dishes.
Our ragù follows the time-honoured Tuscan method of gently stewing the wild boar with red wine, juniper berries and plenty of tomatoes – a dish known locally as “cinghiale in umido” – until rich and luxuriant. This sauce pairs perfectly with wonderful ribbons of our mafalde pasta (named in honour of the tragic Princess Mafalda of Savoy, who, having fallen foul of Hitler, perished in a German concentration camp). These are the ideal size – and shape – to sop up this very special Tuscan speciality.
Allergens in BOLD & CAPITALIZED:
Durum WHEAT Semola, WHEAT Flour, Free Range EGG, Rice Flour
Wild Boar Ragù (160g):
Wild Boar Shoulder (23%), Pork Shoulder (23%), Chicken Stock (contains CELERY seeds), Onion, Red Wine (SULPHITES), Celery, Carrot, Olive Oil, Tomato Puree, Garlic, Salt, Black Pepper, Juniper Berries, Bay Leaf, Thyme
Italian Grated Cheese (8g):
MILK, Salt, Rennet (Microbial Coagulant), EGG Lysozyme
Calories per serving: 696kcal
Nutritional information is per 100g
Of which saturates 1.9g
Of which sugars 1.3g