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Classic Tuscan cooking: Chef Harvey’s pappardelle with wild boar ragù

“It couldn’t be more authentic than this,” said an Italian food writer who recently visited Siena.

“Chef Harvey’s pappardelle with wild boar ragù is spot on!”

Not only does Chef Harvey use housemade long broad noodles (pappardelle) for this Tuscan classic, he makes the ragù (or sauce) using Texas wild boar.

“It’s a local touch,” said the writer, “that makes it even more genuine — just like in Tuscany.”

Chef Harvey learned to make it when he worked in one of Tuscany’s most famous kitchens. And it’s been a guest favorite ever since we opened.

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