The wild boar meat is an absolute star of the Tuscan cuisine. In addition to meats and stews typical traditionally prepares tasty and appreciated ragout of wild boar. The dough always ideal for wild boar ragout is Pappardella, even if it is so good that it can match even a simple striped feathers.

Ingredients: Chopped tomatoes, 35% of wild boar meat, onion, carrot, celery, olive oil, salt and white pepper.
Serving suggestions: Pappardelle.

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R001 Boar Ragout gr.180 3 years 12

Ragù is a term used to describe a sauce or a dish composed of many ingredients (which vary by region) almost always meat. Often they are used to season pasta sauce or pies. The etymology of the word has its foundations in the noun derived from the French ragout ragoûter, ie “to awaken the appetite,” and originally meant the meat stewed with plenty of seasoning, which was then used to accompany other dishes: in Italy, mainly pasta.

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