The Tipp
Wild boar pappardelle
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Why try it
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A hot first course with a vigorous, mountain character, prepared according to the old recipes of the venue’s historic cellars. The broad, thick strips of egg pasta retain a firm, resilient bite, displaying an ideal porosity for binding with a dark, reduced game ragù. The wild boar meat, shredded and slow-cooked until very tender with abundant aromatics, loses any trace of gaminess, releasing a deep, warm and persistent succulence on the palate.
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