Spezzatino di Cinghiale in Bianco

Spezzatino di Cinghiale in Bianco is a traditional Tuscan stew of wild boar cooked “in bianco”—that is, without tomato, allowing the gamey flavor of the meat to shine. The dish originates from the inland, forested hills of Tuscany, particularly the Mugello region around Firenzuola, where hunting wild boar has long been a local practice. Key ingredients include chunks of wild boar shoulder or leg, white wine, garlic, rosemary, sage, and extra-virgin olive oil; the meat is typically marinated overnight in wine and aromatics before being slowly braised until fork-tender. What distinguishes a great version is the balance between the boar’s earthy gaminess and the bright, herbal notes of the marinade, achieved through patient low-heat cooking that renders the meat moist without becoming greasy. The final dish should yield a light, fragrant broth rather than a thick sauce. Regional variations exist across Italy: some Tuscan cooks add a splash of vinegar or a pinch of cinnamon, while in Umbria or Lazio the same cut might be browned with pancetta or finished with juniper berries. In the Apennine towns north of Florence, the “in bianco” preparation remains the purist expression of the ingredient. One revered place to experience this classic is Osteria Saltina in Firenzuola, cited by the food platform Sentieri Golosi as a standout venue for its faithful, slow-cooked renditions of Spezzatino di Cinghiale in Bianco.