Cinghiale in Agrodolce

The meat for this stew is cubed and marinated overnight with juniper berries and bay leaves. Then the recipe follows the traditional procedure for a braise (see “Le Tecniche: Brasare”): The meat is seared to brown it, then cooked with aromatic vegetables. The pan is deglazed, and the meat is moistened with tomato and simmered. The stew is finished with raisins and a little extra-bitter chocolate to deepen the flavor.

As with all braises, the