“I fondly remember the way my mother would prepare this wild boar sauce," says Daniele Sera, chef at Castello di Casole, A Belmond Hotel, Tuscany. “She paired it with her homemade pappardelle. It is one of my most cherished childhood memories.” Chef Sera twists his family’s traditional recipe with a touch of modern flair, adding Stracchino cheese and shavings of indulgent truffle. Tuscan food never tasted so good.
Stories from a Belmond Kitchen
Ingredients
For the sauce
For the pasta
To serve
To drink
Method
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