I absolutely must find out how Il Cortile make their pappardelle with wild boar. They toss buttery warm rich fresh pasta in saucy goodness. It can’t be too hard to reverse engineer because I was able to get most of the ingredients out of the waiter. I had to tell him I was allergic to mushrooms and seafood, which is totally true except for the allergy part. So, I’m pretty sure the sauce doesn’t get its richness from the shroom family. And I remember being excited because the sauce was a reduction of some kind of wine. I just need to go back and figure out what kind of wine…or fake another food aversion.

It’s not like I’m going to try to make it at home. The pasta was made fresh. What home chef has that much time!?

More appellation adventures in this region.