Posted 08 July 2004 - 01:39 PM
I just returned from my first trip to Italy which included stops in Rome, Firenze, Bologna and Assisi. One of the best pasta dishes I had was in Florence, a paparadeli with a wild boar ragu. I am desperately searching for a recipe for this. Also, if Boar is not readily available, should I use pork or beef as a substitute, as the boar seemed to have a much heavier flavor then pork.
Posted 09 July 2004 - 06:47 PM