Ragu di Cinghiale 180g

Wild boar ragù from Castellina Marittima, prepared by Trattoria Anna according to a family recipe from Tuscan cuisine. The wild boar is slowly braised with ripe tomatoes, red wine, rosemary, and sage until the flavors meld into a rich, aromatic sauce. A touch of dark chocolate rounds off the gamey notes without overpowering the savory character.

The 180g portion is fully cooked and piping hot in just a few minutes—either on the hob or in a water bath. It's best served with wide pappardelle or creamy polenta. A Morellino di Scansano is the perfect accompaniment: this Sangiovese from the Maremma region provides enough structure and acidity to stand up to the robust meat flavor.