Strangozzi with Wild Boar Ragout

This dish encapsulates the authentic and genuine flavors of Umbria of the past, a region that, despite being one of the smallest in Italy, is known as the "green heart of the country". Umbria fascinates with its enchanting landscapes, dense forests, characteristic medieval towns perched on the hills, lush valleys shaped by rivers and villages rich in history. It is a land rich in food and wine excellence that contribute to making our country unique in the world. Umbrian cuisine knows how to excite with its strong and robust flavors, inspired by the peasant tradition. Simple dishes, prepared with quality ingredients, which are handed down from generation to generation, maintaining a deep bond with the territory. Among the first courses, fresh pasta occupies a prominent role. Prepared with water and flour, without eggs, it has a rough, rustic and slightly coarse texture, strictly handmade. This pasta goes perfectly with sauces with a strong flavor and, although it is always the same dough, it takes different names depending on the city. Even if Christmas has passed, there is always a reason to surprise a distant friend we didn't get to see during the holidays, or to treat ourselves to a moment of pleasure. These extraordinary products, full of goodness and health, are unique and inimitable specialties. Ingredients 1 pack of Strangozzi 1 pack of Boar Sauce Preparation Bring plenty of water to a boil, salt it and dip our Strangozzi, cooking them for the indicated time, about 19 minutes. Once ready, drain them and transfer them directly to a pan where we have already heated our wild boar sauce. Mix well to flavor the pasta. Distribute the Strangozzi on plates and serve them on the table, hot and steaming. Our Strangozzi with Wild Boar Ragout are ready to be enjoyed.