Sagra del Cinghiale

Name

Sagra del Cinghiale

Castiglion Fiorentino

Date

2nd weekend of May

contact

Municipality of Castiglion Fiorentino Piazza del Municipio, 12 Castiglion Fiorentino tel. 0575 65641, fax. 0575 680103, e-mail: This email address is being protected from spambots. You need JavaScript enabled to view it., Pro Loco Castiglion Fiorentino tel. and fax. 0575 658278, e-mail: This email address is being protected from spambots. You need JavaScript enabled to view it.

Description of the Festival

The wild boar is widespread in the area of ​​the province of Arezzo. The Mediterranean scrub, the lowland forests, the wetlands with streams or swamps are its natural habitat. The wild boars currently present in Tuscany are the result of crossbreeding with wild boar from Eastern Europe (more prolific and of dimensions larger) introduced for restocking since the 1960s. It is an omnivorous animal and its diet varies from bulbs, tubers, roots, acorns, wheat, corn to eggs, nestlings of birds, amphibians, reptiles and small rodents. Hunting mainly at sunset or at night while during the day it takes refuge in dense undergrowth. Its meat must be generally marinated before use or alternatively seared in water and vinegar. The party was founded in 1977 by an idea of ​​the members of the GS wild boar hunting to honor the discipline of wild boar hunting and to make known the goodness of his meat. Given the success the party has turned over the years into a real festival. Now it is a consolidated appointment with more than 80 members registered in the team who work together for the success of the event.

PAPPARDELLE WITH THE BOILING SAUCE: Preparation of the pappardelle: Place the flour in a fountain on a wooden board, form a crater, break the shell to the eggs and place them in the center. Gradually, incorporate the flour. Work the mixture until it is elastic and well blended. Make a ball and cover it with a slightly damp cloth. Leave it to rest for about half an hour, so that, later, it will be easier to work it. Roll out the dough with the help of a rolling pin until it has reached a thin and even thickness. Roll the dough without tightening, slice it in strips of about three centimeters wide, using a knife. Preparation of wild boar: 300 gr of wild boar, tomato passed 1/2 liter of red wine, 1/2 carrot, 1/2 onion 1 clove of garlic, 3/4 bay leaves, juniper berries, 2/3 ribs of celery, a little rosemary, 2 sage leaves, a few parsley leaves, crumbed bacon fat or sausage. Put the wild boar to macerate in a bowl with the smells and red wine for one night, once done pull it out of the marinade and cut it into slices. Throw the wine and the macerated odors with the wild boar and prepare a mince with carrot, onion and celery (do not use those already macerated because they have absorbed the wild wild boar). Put the mixture to dry in a pan with a little oil. When it is wilted to add the boar into small pieces, brown until completely absorbed the wine absorbed by the wild boar. Add the tomato, cook over a low heat for about 3 hours adding, if necessary, some hot water, when the tomato is withdrawn and the meat is cooked, the sauce is ready. Cook the pappardelle in plenty of salted water, drain and sauté them with the wild boar sauce

Attention: the dates indicated may vary. We therefore invite readers to inquire by contacting the organizers of the various events to find out in which days the edition of the current year will be held