cinghiale

Wild boar is popular in the autumn and winter. Favourite ways of eating it include salame and prosciutto, and in dishes such as pappardelle al cinghiale (with a boar meat ragù) and cinghiale a bujone (sautéed with garlic, rosemary, and chillis, then slowly cooked with wine and tomatoes), a popular dish around Viterbo and the Maremma.

Cinghiale in umido is the Tuscan version, the meat slow cooked in vinegar, red wine, carrots, celery, onions, garlic, olive oil, and tomatoes, with chili flakes and juniper berries.

Suvereto in Tuscany holds a Sagra del Cinghiale in December.