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So, for anyone thinking that before the new world was discovered, chocolate was not existing? The info is quite correct, and therefore it was more likely that honey was used rather than chocolates. This recipe underneath is highly palatable. It takes time to achieve the best and tastiest result, then begin to marinate the meat the day before.

Method and time : over two days
Number of people : 4-6

1 kg wild boar / pig; preferably 6 months. - 2 years old, like a fine, clean piece (called "polpa")
1 onion
1 carrot
1 pole celery
2 bay leaves
50 g of chocolate
2 tbsp. pine nuts
2 tbsp. Raisins (soaked in water)
2 slices of candied quince
1 grate nutmeg
2 cloves or 2 tablespoons. juniper
1 tbsp. sugar
2 glasses of red wine vinegar
1 tbsp. flour
1.5L red wine, and particularly suitable is the red wine Morellino di Scansano from southern Tuscany
2 cups soup stock or dark beer
6 tablespoons. olive oil
Salt and pepper, freshly ground


Cut the pork into large cubes and place the meat and a 1 bay leaf in a bowl. Pour 4-5 tbsp. red wine vinegar over it and cover it with wine. Marinate the meat and put it the refrigerator for an overnight. The day after, rinse the meat and then blot it with paper towels.

Finely chop the onion, carrot and celery to fine pieces. Sauté the vegetables in a little olive oil in a thick-bottomed sauce pan. When the vegetables are sautéed add the meat to the mixture. Fry the meat a few minutes. Gently sprinkle some flour over the meat, pour a glass of wine over and let the wine evaporate over high heat. Lower the gas and pour the foundation or beer on. Allow slow simmering it for about two hours. Occasionally you have a steer in the pan, so it does not jam.

In the meanwhile you prepare the Dolceforte mixture: Grate the chocolate and mix it with small cubes of , raisins, twisted free water, pine nuts, torn bay leaf, cloves (or juniper), grated nutmeg, sugar and a glass of red wine vinegar. Mix the ingredients together and let them rest in a bowl a while.
Continue with the Dolce mixture when the meat has finished. Lower the gas to a minimum when the spice mixture mix well with the meat. Let it simmer for a few minutes.

Hint: It is also very tasteful to replace the sugar with 80 g of fruit cake panforte (finely chopped) and 2 tbsp. finely chopped walnuts. Finally, it is always a good idea to tear nutmeg in as the last, because the taste quickly wears off.

Serving: Serve right nice and warm with bread, or in a more co-variant with potatoes or the Northern Italian variant: polenta.

Buon appetito!

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