Cook this
The working recipe — the Market List, the Method, and where it lives or dies
I
Origin
Tuscany — Maremma, Grosseto province
II
Description
The Maremma's hare ragù — wide, rough-edged egg pasta strips dressed with a slow-cooked wild hare ragù in Morellino di Scansano red wine. The hare (lepre) of the Maremma's coastal scrubland and marshes is wilder and more intensely flavoured than farmed rabbit — its dark meat, marbled with the fat of a wild-living animal, produces a ragù of extraordinary depth after 3 hours of gentle braising. The wide pappardelle width is specifically designed to maximise sauce-contact per bite.
III
The Thread
—Wide, robust pasta with a game ragù in red wine — Umbria's wild boar and Tuscany's wild hare represent the same cooking logic: long-marinated, long-braised game meat on hand-cut pasta Umbrian
—Wild hare braised in red wine until deeply concentrated — France's most celebrated hare preparation is structurally identical to the Maremmana version; both use wine tannin, aromatics, and liver French
—Wild hare marinated and braised in red wine — Central European and Italian game-and-wine braising traditions share the same technique for their respective indigenous hare populations German
IV
Flavour Context
Wild, gamey hare depth, Morellino tannin and fruit, juniper aromatics, wide pasta surface — intensely flavoured, deeply Maremmano, a ragù with authority
Pillars V — VII
The full training pages are part of membership.
Quality hierarchy, sensory tests, and where the dish lives or dies — on every entry in the Library.
Enter · from $49 a year