Cinghiale in Dolceforte alla Toscana
Tuscany (Maremma & Chianti regions)
Tuscany's ancient wild boar braise with a medieval agrodolce finishing sauce: bitter dark chocolate, pine nuts, sultanas, candied orange peel, and red wine vinegar added at the final stage to create a complex sweet-sour-bitter glaze. The technique has roots in Renaissance Florentine cooking where sugar and spice in savoury dishes was fashionable. The dolceforte (sweet-strong) sauce is added only in the last 15 minutes — earlier addition makes the chocolate turn astringent and the sugar over-caramelise.