Orange caramelle egg pasta, peppered with saffron, and filled with a hearty stew of wild boar. Not suitable for vegetarians.

 

Cooking instructions:  cook for 4/5 iminutes in an open pan, in water that is just below boiling. Serve onto plate and add 30gr of melted butter or a tablespoon of olive oil, or in a plain red sauce.

 

Portion size 200gr approx.

Cinghiale

£6.50Price
  • Ingredients: wild boar and saffron dough