Cinghiale in umido

Tuscan dish

The boar has always been coveted possession since ancient times. Can reach one meter eighty long and has a compact structure. Her skin is very thick and well covered with hair. Presents a massive teeth with curved fangs that allow him to defend himself.

The boar is one of the most popular dishes in the territory; tasty and decided, is a main course of Valtiberina, as Val d'Orcia and of other parts of Tuscany. The flavor of the meat is a mix of pork and the flavor of the game. Having a strong flavor and wild, it must be cooked to remove this aftertaste, using specific spices and being careful to Browning.

Is good for the preparation of many recipes, such as wild boar stew with wine, wild boar with juniper, polenta and boar stew, tagliatelle with wild boar, boar with chocolate. This last dish, during the 1400, under the power of Lorenzo il Magnifico in Firenze, was flavored with the bitter cocoa, produced just imported from the Americas.