Wild boar festival
Bagno a Ripoli (fi). Traditional Sagras
Original name: Sagra del Cinghiale
Place: Capannuccia (hamlet) in municipality of Bagno a Ripoli, in Florence province.
First year of the festival: 1981
Period: first half of May
Opening times: (indicative) only week ends; on saturday only dinner, on sunday lunch and dinner
2018 scheduled on: May 1, 5, 6, 12, 13, 19, 20.
Local Specialities:
- Appetizers: Wild boar and pork Salami appetizers with tuscan soprassata (antipasti con soprassata);
- First courses: polenta with wild board sauce (polenta al sugo di cinghiale); porcini mushrooms soup (zuppa di funghi porcini);
- Second courses - wild boar stew (cinghiale al sugo); wild boar with Capannuccia recipe (cinghiale alla Giuliano); grilled meat (carne alla griglia).
- Side dish: beans in tomato sauce (fagioli all'uccelletto).
Other first course dishes are tortellini or lasagne or penne with wild boar sauce (tortellini al sugo di cinghiale, lasagne al sugo di cinghiale, penne al sugo di cinghiale); all these first pasta courses are excellent, however the polenta with wild boar sauce is an ancient traditional recipe of Tuscany, while lasagne tortellini and penne are all kind of pasta typical of other italian regions.
Cinghiale al sugo is a Tuscan traditional recipe too; Cinghiale alla Giuliano is a recipe born in Capannuccia during the festival itself some years ago so, while truly local, it hasn't an ancient history (both are wonderful, though).
Capannuccia is a very small hamlet in the nearby hills not far from Florence, but yet inside Chianti area; the sagra benefits the aid of an enthusiast group of volunteers, inhabitants of Capannuccia, a mix of young and less young people, all very attached to their hamlet. Go early (7 or 7.30 p.m. for dinner, 13 p.m for lunch) because it gets crowded at rush hours.
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