No autumn is complete without at least one trip to the countryside north of Rome to catch some fresh air, go for a walk, and take in the local flavors. And no dish represents the flavors of the Sabine Hills better than Pappardelle al Cinghiale. Best eaten on one of those blistering cold Tramontana days, a northern wind that clears away all the clouds and gives a special quality to the light, these wide fresh egg noodles (Pappardelle) with wild boar (cinghiale) sauce are simply divine.
Of course, while you’re at any of the local restaurants, you might as well try the other offerings as well… out of fairness of course. Clockwise from the top are local sausages, sautéed wild mushrooms, and sautéed local mixed greens.
This particular restaurant was a bit fancier… it had cloth tablecloths, a little sprinkle of shaved carrot around the sausages, and it was expensive by Sabine Hill standards, about 30 euro per head with wine. If you are willing to forgo the carrot sprinkles and aren’t turned off by paper settings you can dine just as well for under 20 euro per person. (The art and science of trattoria – local restaurant – selection will be covered in a future note, we promise!)