Italy · Toscana
2 saucesTuscany pasta sauces
The hills between Florence and Siena, the forests of the Maremma, the coastline at Livorno. Tuscany's kitchen is built on the land: game from the hills, pulses from the valleys, Chianti from the vines. Cinghiale is the sauce that the landscape produces.
21
meat-based
Al Cinghiale
Toscana
Wild boar from the Tuscan hills, cooked long in red wine. The result is a ragù of considerable weight, dark, gamey, and entirely of its landscape.
CinghialeOlive OilSoffritto
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27
meat-based
Boscaiola
Toscana
Salsiccia, porcini, cream, and herbs. A Tuscan forest sauce, the name means woodman-style. The sausage starts the pan; the porcini are the whole story here.
SalsicciaButterGarlic
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