Fettuccine con Ragù Bianco di Cinghiale

Fettuccine con Ragù Bianco di Cinghiale is a pasta dish from the Umbrian region of central Italy, specifically associated with the mountainous areas around Sant'Anatolia di Narco. The dish features fresh fettuccine topped with a white ragù made from wild boar (cinghiale), a game meat abundant in the Apennine forests. Unlike the more common tomato-based ragù, the bianco (white) version relies on white wine, broth, and aromatic herbs such as rosemary, garlic, and juniper to flavor the slow-cooked boar, often simmered for several hours until the meat is tender and the sauce is rich without being heavy. A great version is distinguished by the quality of the wild boar—ideally lean yet succulent—and the careful balance of herbs that complement the gamey notes without overpowering them. The pasta should be cooked al dente and coated evenly, with the ragù clinging to each strand. At Ristorante L'Abbazia in Sant'Anatolia di Narco, the dish is prepared as a local specialty; the creator JustUs has noted its authentic preparation, which highlights the traditional Umbrian approach of letting the meat's natural flavor shine. Regional variations exist throughout Umbria and Tuscany: some cooks add pancetta for depth, a splash of milk or cream for extra richness, or substitute pappardelle for the fettuccine. Others marinate the boar overnight in red wine before cooking, though the white ragù remains truer to the classic bianco style. This dish exemplifies the rustic, land-centric cuisine of inland Italy, where game and foraged herbs define the pantry.