Pappardelle con Cinghiale

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Pasta with Wild Boar.
Tuscany eats more bread than pasta. Two of their signature primi aren’t pasta but bread enriched “soups,” ribollita and pappa al pomodoro, but put those aside and there are regional pastas well worth seeking out – the first to look for, pappardelle con cinghiale featuring the Tuscan extra wide ribbons of pasta topped with long braised wild boar, a stalwart of the Tuscan kitchen, due to its prevalence in the woods throughout the region.

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