Cinghiale alla cacciatora

A Tuscan recipe, a specialty of Maremma

The "cinghiale alla cacciatora" is an ancient Tuscan recipe that is prepared for centuries in Maremma maintaining its strong taste, the flavor of the land and the combination with other excellences.

Prepare the wild boar is art, something more than just cooking. Patience and attention creates the perfect mix to make a delicious dish, capable of maintaining the fragrance and flavours of the territory. The beef is done marinating in plenty of red wine, with Laurel, Rosemary, celery and onions that make unmistakable the taste of venison and tomato pulp which is added later.

The cooking is slow, but perfect for enhancing the scents of a very tasty meat tenderized. The "cinghiale alla cacciatora" became an excellence of traditional Tuscan cuisine, a specialty that is found in every house, in taverns and many festivals of Maremma and the region.

This dish is ideal for accompanying with red wines of Tuscany, including the Morellino di Scansano DOCG, excellence made in Tuscany.

The sauce that one gets is perfect for flavouring "tortelli maremmani", creating a rich and abundant meal: the best way to live Tuscany through its flavors.

 

Photo Credits [ricette-bimby.com]