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.
Note: Please consume or freeze our pasta and sauces within 2 days of delivery.
Allergens in BOLD & CAPITALISED:
Durum WHEAT Semola, WHEAT Flour, Free Range EGG, Rice Flour
Tomatoes, Wild Boar (Origin: Republic of Ireland) (12%), Pork, Chicken Stock (contains CELERY Seeds), Onion, Red Wine (SULPHITES), CELERY, Carrot, Olive Oil, Garlic, Salt, Black Pepper, Bay Leaf,
MILK, Salt, Rennet (Microbial Coagulant), EGG Lysozyme
Find this week's recipe cards, complete with cooking methods, in our handy Recipes Archive .
Calories per serving: 699kcal
Following nutritional information is per 100g:
- Energy 886kJ
- Calories 212kcal
- Fat 5.8g
- Of which saturates 1.8g
- Carbohydrates 28.7g
- Of which sugars 2.5g
- Protein 10.0g
- Salt 0.4g