The Tipp
Pappardelle with wild boar
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A genuine first course with an unmistakable character, a perfect example of inland Tuscan cuisine. The wide strips of homemade pasta have a firm, rough texture, ideal for capturing a dense, full-bodied game ragù cooked for hours over a very low flame. The wild boar, expertly trimmed of fat and enhanced by a traditional soffritto rich in Mediterranean aromas, loses all its gamey notes, revealing an enveloping tenderness and savoriness.
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