Maltagliati al Sugo di Cinghiale All’aretina

Wild Boar Maltagliati in the Arezzo Style

Preparation info
  • Serves


    • Difficulty


Appears in
The Italian Regional Cookbook

By Valentina Harris

Published 2017

  • About

Tuscany can stake a claim to just two different pasta shapes: pappardelle and maltagliati. Neighbouring Emilia Romagna is the most important region in the entire country when it comes to fresh pasta and its traditions, notably tagliatelle, ravioli and tortellini. In a gesture of typical Tuscan defiance, making pasta that is so obviously big and substantial, devoid of unnecessary ornament and, in the case of the maltagliati, cut roughly into rectangles, is testament to the ongoing feuding be