Ragu di cinghiale

A wild boar ragù, slowly braised in the Dolomites — handcrafted, with vegetables, red wine, and a touch of cocoa. The addition of cocoa is no accident: it gives the sauce a dark depth and rounds off the robust meat flavors without being sweet.

In the glass, a rich, aromatic ragù reveals itself with gamey notes, roasted aromas, and a long, spicy finish. The consistency is creamy, the meat perfectly tender—typical of a preparation given time to cook. Serve hot, freshly warmed. Classically paired with wide egg pasta such as pappardelle or with coarse polenta. A full-bodied red wine from central Italy—a Montepulciano d'Abruzzo or a young Rosso di Montalcino—is a perfect match.