Preparation:

Leave the boar to soak in a marinade of wine, juniper berries, laurel and pepper in grains for about 24 hours. Drain the wild boar and cut into chunks, brown in oil and garlic and add the already finely chopped vegetables. Continue cooking over low heat adding little at a time the marinade and from time to time let it evaporate slowly. Serve well hot accompanied by polenta.

Preparation:

Cook the beans in a pot covering them with water. Sauté the Rigatino, the onion the sage and the garlic; Add the vegetables already chopped coarsely, add a little salt and vegetable broth. Leave to simmer for about half an hour, then add the beans, a whole part and a part finely passed to the vegetable mill. Continue with the cooking for another 30 minutes until the soup is ready: serve it warm with the slices of bread previously toasted and with a bit of raw onion cut into thin slices and macerate in raw olive oil.

Preparation:

Soak the raisins in a warm water for about 15 minutes. Dilute the flour with the water, a spoonful of oil and a pinch of salt stirring the whole very slowly so that no lumps are formed until a homogeneous batter is obtained. Add the raisins after draining and drying, and the pine nuts and stir well. Pour the mixture into a baking sheet after greased with oil. Sprinkle with the leaves of rosemary and the oil and bake at about 180 ° in the oven already hot, for about 30 minutes until on the surface a crispy crust will be formed. It is served hot or at room temperature accompanied by a thread of honey from Montalcino.

Preparation:

Prepare a live charcoal but without a flame, lay the steak on the grill positioned not too close to the fiery embers and leave to cook for about 5 minutes, then turn it on the other side and add a pinch of coarse salt. After another 5 minutes remove it from the grill and add a pinch of coarse salt. To taste, serve with a drizzle of extra virgin olive oil.