Top 4 Tuscan Game Dishes

Pappardelle is a famous Tuscan pasta variety. When paired with ragù di cinghiale (made with wild boar), they become one of the region's best gastronomic experiences. Unlike classic ragù, the one prepared with wild boar has an intense, much stronger flavor achieved by long, slow simmering in a rich sauce of tomatoes and red wine. The tender meat paired with fresh egg pasta is a combination full of flavors and tradition in every single bite - rich and delicious, topped with a generous amount of chopped fresh parsley and a sprinkle of Parmigiano, pappardelle al ragù di cinghiale make a perfect, comforting winter dish, especially when paired with a glass of Tuscan red wine.Expand

Pappardelle alla lepre is an ancient Tuscan dish – allegedly, Boccaccio himself was impressed with these pasta ribbons which are cooked in broth and flavored with hare meat. The preparation of this rich dish is time-consuming – the hare must be marinated in wine, vinegar, and aromatic herbs in order to develop the flavor and eliminate the strong gamey smell, and it is then slowly simmered with chopped onions, carrots, celery, wine, tomatoes, bay leaves, salt, pepper, and stock. Interestingly, the original name of this dish was pappardelle sulla lepre, meaning pappardelle on top of the hare, allegedly due to the fact that it was once much easier to find the hare than eggs or flour – so the typical plate used to contain lots of meat and only a few ribbons of pasta. Even though the times have changed, that just may be the reason why (in Tuscany) papardelle are traditionally placed on top of the sauce and not the other way around. Due to their complex flavor, pappardelle alla lepre pair especially well with full-bodied red wines.Expand

Cinghiale in umido is a Tuscan stew prepared with wild boar meat as the main ingredient. Apart from the wild boar meat cut into pieces, the stew also contains vinegar, red wine, carrots, celery, onions, garlic, olive oil, and tomato sauce. It is flavored with bay leaves, red chili flakes, and juniper berries. This dish is especially popular during the hunting season in fall and winter, and it is recommended to serve it with white beans, roasted potatoes, and sliced Tuscan bread on the side.Expand

Cinghiale in dolceforte is a traditional dish hailing from Tuscany, where it's been prepared since the 16th century. It's made with wild boar meat that's cut into pieces, marinated, then cooked with carrots, onions, celery, red wine, and pepper. The accompanying dolceforte sauce is made with a combination of meat juices, pine nuts, raisins, flour, and chocolate. It's poured over the meat and then left to cool before the dish is served. Cinghiale in dolceforte is praised for its intense and contrasting flavors. It's recommended to serve this stew with oven-roasted radicchio rosso di Treviso and a glass of Barolo wine.Expand