Stufato di Selvaggina alla Ternana con Polenta
Terni and Valnerina, Umbria
Game stew in the Terni tradition: wild boar, hare, or deer shoulder slowly braised in Sagrantino passito (the tannic, oxidative Umbrian passito wine), with juniper berries, dried porcini, wild rosemary, and a soffritto of lard-rendered guanciale. The wine's tannin and residual sugar create a sauce of unique depth — savoury, sweet, and faintly bitter simultaneously. Served on white polenta concia (enriched with butter and pecorino).