MAIN INGREDIENTS
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.
MOST ICONIC Pappardelle al cinghiale
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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.
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MOST ICONIC Pappardelle alla lepre
Salmì di cervo is a traditional dish originating from the Valtellina valley. Although there are variations, the dish is usually made with a combination of venison, red wine, pancetta, carrots, onions, garlic, celery, butter, olive oil, and herbs and spices such as nutmeg, cloves, bay leaves, sage, rosemary, thyme, juniper berries, peppercorns, salt, and pepper.
Some recipes also use flour, tomatoes, pig blood, and mushrooms for extra flavor. The meat is cut into pieces and marinated in wine with the spices and herbs, carrots, onions, and garlic. The pancetta is sautéed in butter and olive oil, and the meat is browned in the same pan.
MOST ICONIC Salmì di cervo
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.
MOST ICONIC Cinghiale in umido
Coniglio alla ligure or Ligurian-style braised rabbit is an appetizing second course from the Italian region of Liguria. The combination of delicate rabbit flesh, the sweet flavor of the ligurian olives, and the subtle taste of pine nuts creates a truly special dish.
Paired with roasted or boiled potatoes, coniglio alla ligure makes a perfect choice for a delicious dinner with family or friends.
MOST ICONIC Coniglio alla ligure
Capriolo alla valdostana is a rich venison stew from Aosta Valley. To prepare this hearty dish, venison must be marinated in vinegar and pepper for at least 12 hours, and it is then slowly simmered with lard, vegetables, grappa, red wine, and spices such as garlic, cloves, and cinnamon.
Due to the long preparation process and the fact that venison wasn't easy to obtain, this winter dish used to be reserved only for festive occasions, but nowadays it is often prepared for Sunday lunch, paired with homemade polenta or pasta all’uovo.
The term alla cacciatora is widely used in Italian cuisine, referring to a way of preparing game meat. Coniglio alla cacciatora or hunter’s style rabbit is a delicious Italian dish made with unboned rabbit meat cut into small pieces, marinated in vinegar and cooked in rosso— meaning with tomatoes, and lots of red wine.
Like most spezzatini (dishes made with smaller pieces of meat containing bones), coniglio alla cacciatora can be made ahead - in fact, it tastes even better when made in advance.
The Italian island of Ischia is home to wild rabbits that have long been hunted by the local people who use the animal’s meat in various traditional specialties, including coniglio all’ischitana. This meat specialty is typically made by sautéing pieces of cleaned and skinned rabbit in olive oil until browned and then cooking the meat slowly with a splash of dry white wine, tomatoes, onions, garlic, chili pepper, salt, pepper, and aromatic herbs such as rosemary, oregano, wild thyme, marjoram, sage, and fresh basil leaves.
The dish is traditionally prepared in a large terracotta casserole, and the rabbit’s liver mixed with red wine vinegar is also commonly added while the meat’s cooking. Coniglio all’ischitana is typically enjoyed warm or at room temperature, and it is usually accompanied by pasta.
MOST ICONIC Coniglio all’ischitana
Coniglio in agrodolce is a traditional dish originating from Sicily. It consists of rabbit meat, onions, tomatoes, carrots, celery, spices, seasonings, and agrodolce sauce. The ingredients for this traditional Sicilian sweet and sour sauce may vary from region to region, but it commonly includes sugar, wine, vinegar, pine nuts, raisins, and bitter chocolate.
The rabbit pieces are cooked with the other ingredients until the meat becomes tender, and it's then served with the agrodolce sauce spooned over it.
MOST ICONIC Coniglio in agrodolce
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.
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