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 béchamel-tomato sauce, then baked).
If you miss out, don’t worry–the boar will be back!