Dish

Cinghiale in umido

Tuscan Wild Boar Stew

The dish is made by marinating the wild boar meat in red wine and herbs for several hours. The meat is then browned in a pan and simmered in a tomato-based sauce with onions, carrots, and celery until tender. The dish is typically served with a side of polenta or crusty bread.

European cuisine› Mediterranean cuisine› Italian cuisine

Stew

Origins and history

Cinghiale in umido is a traditional Tuscan dish that has been enjoyed for centuries. Wild boar meat was a common ingredient in Tuscan cuisine, and this dish was often served at special occasions such as weddings and holidays.

Dietary considerations

This dish is not suitable for vegetarians or vegans as it contains wild boar meat. It is also not suitable for those with gluten intolerance as it is typically served with polenta or bread.

Variations

There are many variations of Cinghiale in umido, with some recipes calling for the addition of olives or capers to the sauce. Some recipes also call for the addition of other vegetables such as mushrooms or fennel. Some variations also use different types of meat such as pork or beef instead of wild boar.

Presentation and garnishing

Cinghiale in umido is typically served in a large bowl with the meat and sauce mixed together. It is often garnished with chopped parsley or grated Parmesan cheese.

Tips & Tricks

To make the dish even more flavorful, you can add olives or capers to the sauce. You can also experiment with different types of meat such as pork or beef. To save time, you can use canned tomatoes instead of fresh ones.

Side-dishes

Cinghiale in umido is typically served with a side of polenta or crusty bread. Some people also like to serve it with a side of sautéed greens such as spinach or kale.

Drink pairings

Cinghiale in umido pairs well with a variety of Tuscan wines such as Chianti or Brunello di Montalcino. It also pairs well with red wines such as Syrah or Cabernet Sauvignon.