Agnolotto al Cinghiale

Agnolotto al Cinghiale is a stuffed pasta dish originating from the Umbria and Tuscany regions of central Italy, where wild boar (cinghiale) has been a staple of rustic, game-based cooking for centuries. The dish consists of agnolotti—small, half-moon or rectangular pasta similar to ravioli but typically made with a thinner egg dough—filled with a slow-cooked ragù of wild boar. The filling is traditionally prepared by braising the boar meat with red wine, garlic, rosemary, juniper berries, and tomatoes until tender, then finely mincing or grinding it. A great version is distinguished by the depth of the gamey, savory filling, balanced by delicate pasta, and is often served with a simple butter and sage sauce or a light tomato sauce that complements rather than overwhelms the meat.

Regional variations may include the addition of pecorino cheese, nutmeg, or even a touch of dark chocolate in the filling for complexity. In Terni, Italy, Macelleria Pucci is a notable venue for this dish, as highlighted by creator Bruce Pappalardo, who praised the establishment for its authentic preparation that honors the local Umbrian tradition of utilizing every part of the animal. The dish exemplifies the cucina povera philosophy, transforming humble ingredients into a refined, hearty meal.