The wild boar, cinghiale (cheen-ghee-AH-leh) in Italian, is king of Tuscan country cuisine. That’s a historic sculpture of a wild boar, above, in the Florence city center. It’s one of the city’s symbols.

Back here in Austin, Siena executive chef Harvey Texas “feral hog” to make ragù al cinghiale, wild boar sauce, inspired by his sting working at the famous Ristorante il Pino in San Gimignano.

Just like in Toscana, he uses the sauce to dress housemade pappardelle (below), long, broad handmade noodles ideal for absorbing the rich, earthy sauce.

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