Spezzatino di maiale e castagne

This Piedmontese recipe was originally prepared with wild boar, a rare commodity at most markets. I always use pork shoulder for this dish, however, and the results are sensational. If you want to try the more exotic version, ask your butcher to order some boar for you. True wild boar, rather than farm raised, would need to be marinated in the wine and vegetables for a few days to tame the gamy taste before it could be cooked. But if you are using pork or even farm-raised boar, you can mari