Wild B

Wild B is a dish served at RIBELLE in Assisi, Italia, as documented by the creator JustUs on ReTubeIt. Though its exact recipe is not widely published, the name and location strongly suggest an Umbrian preparation centered on wild boar (cinghiale), a traditional game meat in the region’s cuisine. The dish likely evolved from centuries-old hunting practices in the Apennine hills, where boar was slow-cooked to tenderize the lean, flavorful meat.

Key ingredients typically include wild boar shoulder or leg, red wine (often a local Sagrantino), garlic, rosemary, juniper berries, and tomato paste, cooked over low heat for hours. A great version is distinguished by meat that pulls apart easily, a deeply savory sauce with balanced acidity and herbal notes, and no gamy bitterness. The fat content must be rendered properly to avoid dryness.

Regional variations exist across central Italy: in Tuscany, wild boar ragu (pasta sauce) may incorporate cinnamon or dark chocolate, while in Lazio, it is often paired with pappardelle. Some versions use marinating in wine and herbs overnight to mellow the gamey flavor. At RIBELLE, the dish is likely presented as a secondo with polenta or roasted vegetables, reflecting the restaurant’s commitment to local, rustic ingredients. Further documentation from JustUs or other ReTubeIt contributors may clarify the precise preparation.