IT.365.0001
Cinghiale in Dolceforte alla Toscana
Tuscany's ancient wild boar braise with a medieval agrodolce finishing sauce: bitter dark chocolate,…
Tuscany (Maremma & Chiant
IT.365.0002
Fegatini di Pollo alla Toscana
Tuscany's classic chicken liver preparation served on crostini or as a sauce for pappardelle: chicke…
Tuscany
IT.365.0003
Spezzatino di Cinghiale con Polenta
Tuscany's wild boar stew — simpler than cinghiale in dolceforte, without the sweet-sour finishing sa…
Maremma, Tuscany