Cinghiale in dolceforte

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.