Get it while supplies last!

We’re running the handmade pappardelle al cinghiale (with its saucy sauce of stewed wild boar) as a special until we run out. It’s being switched out on the menu for the surprisingly delicate crespelle alla fiorentina (crepes stuffed with ricotta and spinach and topped with a b├ęchamel-tomato sauce, then baked).

If you miss out, don’t worry–the boar will be back!

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