Pappardelle al Cinghiale
Pappardelle al Cinghiale is a rich, hearty pasta dish from Tuscany, featuring wide, flat pappardelle noodles tossed with a slow-braised wild boar sauce. The sauce is typically made with aromatic vegetables like carrots, celery, and onions, along with red wine, tomatoes, and herbs such as rosemary and juniper berries, creating a deep, savory flavor.
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🍽️ Nutrition at a glance
This dish is high in both carbohydrates from the pasta and protein from the wild boar, with a moderate amount of fat depending on the cut of meat and cooking method. A typical serving provides a good source of iron and B vitamins, and generally ranges from 500 to 700 calories per portion.
Nutrition breakdown
| Calories | 650 kcal |
| Protein | 35 g |
| Carbs | 65 g |
| Fat | 25 g |
| Fiber | 6 g |
| Sugar | 8 g |
| Sodium | 800 mg |
| Iron | 5 mg |
| Potassium | 600 mg |
| Vitamin A | 150 mcg |
| Vitamin C | 10 mg |
| Calcium | 80 mg |
| Phosphorus | 350 mg |
| Zinc | 4 mg |
| Niacin (B3) | 8 mg |
Per 1 plate (350 g) · estimated, varies by recipe
💡 What's interesting
Wild boar (cinghiale) has been a traditional game meat in Italian cuisine for centuries, and this dish reflects the rustic, resourceful cooking of the Tuscan countryside. Nutritionally, wild boar is leaner than many domesticated meats, offering a high-protein option with a distinctive, slightly gamey flavor that sets it apart from standard beef or pork sauces.
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AI estimate may be inaccurate · Terms