Pappardelle con la Lepre

Pappardelle con la Lepre is a classic Tuscan pasta dish that features wide, ribbon-like pappardelle noodles served with a slow-cooked sauce of hare (lepre). Originating in the rural hunting traditions of Tuscany, particularly the Casentino region and the forests around Moggiona, the dish reflects the resourcefulness of peasant cooks who transformed tough game into a deeply savory ragù. Key ingredients include hare, soffritto (onions, carrots, celery), red wine (often Chianti or Sangiovese), tomato passata, rosemary, sage, juniper berries, and sometimes a splash of vinegar or bitter chocolate to balance the game’s richness. The pappardelle are traditionally made fresh with eggs and flour, their broad surface perfect for catching the thick sauce.

What distinguishes a great version is the tenderness of the hare, achieved through long, low braising, and the balance of gamey, herbal, and acidic notes. The sauce should be intensely concentrated but not greasy, coating the pasta evenly. At Trattoria Ulcedro in Moggiona, reviewed by the guide Sentieri Golosi, the dish is prepared following local methods that honor the hare’s natural flavor without over-masking it. Regional variations exist across central Italy: some cooks replace hare with wild boar or rabbit, while others omit tomato for a “in bianco” preparation using only wine and herbs. In Umbria, a pinch of cinnamon or nutmeg may be added. Regardless of tweaks, the soul of the dish remains rooted in the hunt and the hearth—a celebration of wild game turned into rustic elegance.