To Hunt or Not to Hunt: Tuscany’s Troublesome Wild Boar

Wild boar…cinghiale…aka “Sus Scrofa:”Tuscany’s super-sized, numero-uno public nuisance, who may look great in a sauce over a plate of papardelle but standing on all fours, is nothing but trouble. Read more »

Polenta & the Valtellina

Polenta is delicious served with fresh olive oil and a bit of Parmesan, any stew or sauce, (especially a tomato and dried porcini mushroom sauce), or Gorgonzola cheese. It can also be fried crisp in olive oil the next day. Two traditional Valtellina recipes are Polenta Concia, which is prepared with half water, half milk, garlic, sage and two local cheeses, Toma and Fontina; and Polenta Taragna, which is prepared with an abundance of fresh butter and local cheese. Read more »