Recipe Cinghiale All Agrodolce


3 lbs. Wild boar fillet
1/2 cup wine vinegar
One tbs. pine nuts
Four tbs. butter
1 pt. red wine
Two tbs. bitter cocoa
One bay leaf
One sprig thyme
Three cloves
Two onions, chopped
One carrot, chopped
One celery stalk, chopped
One tbs. sugar
3 oz. dried prunes softened and chopped
1 tsp. peperoncino
Two tbs. candied orange peel
One tbs. raisins

How to make Cinghiale all’Agrodolce:

Prepare a marinade by boiling the vinegar and wine with the bay leaf, thyme, peperoncino, cloves, one onion, carrot, and celery. Pour into a large pot and let cool. Place the boar fillet into the marinade and let sit for 48 hours.

Chop the remaining onion and brown in butter. Add the cocoa, sugar, prunes, candied orange peel, raisins, and pine nuts. Stir for a few minutes, then add the boar meat and cook slowly for an hour. Add the filtered marinade and salt. Continue cooking until the meat is very tender and the sauce thick. Serve the cinghiale all’agrodolce with polenta, potatoes or potato gnocchi.

Serves 4-6

Regional recipe from Abruzzo and Tuscany.

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at