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The cinghiale was cured as small prosciutti that resembled mini-violins or as short, stubby, dried sausages that looked about as inviting as caked mud.
Although we did scoot off to the excellent Osteria del Borgo in the nearby hilltop hamlet of Mensano for some pappardelle ragù di cinghiale one day, and went on several wonderful long walks.
One after another, courses arrived from the kitchen: fish soup, duck fat potatoes, fusilli con cinghiale (pasta with wild boar).
Winter also coincides with hunting season, so even the cinghiale (wild boar) is fresh, not frozen as it is the rest of the year.
Try the baffo alla salvia (pancetta cooked with sage and vinegar) or a cinghiale al cioccolato, (boar stewed with chocolate).
Even the local cinghiale – wild boar – came snuffling to his back door to be fed.
Another tried tagliatelle ai ragu di cinghiale (long flat egg noodles tossed with braised wild boar, a mirepois, red wine and rosemary).
WHAT WE LIKE Carpaccio di tonno, cozze al brodetto, vongole al vino bianco, grilled shrimp and calamari, insalata alle more, trecolori tradizionale; crespelle della nonna, orecchiette juventine, bavette alle vongole, ravioli di Peperone, pappardelle al sugo di cinghiale, pan-seared filet of wild king salmon, osso buco alla Milanese.
But I'd return again and again for dishes like the amazing spezzatino di cinghiale, or wild boar stew.
Other fine choices were ravioli di peperone (pockets stuffed with sweet peppers and smoked mozzarella, sautéed in butter, sage and black truffle paste) and pappardelle al sugo di cinghiale (wide noodles sautéed in a wild boar sauce, finished with dry ricotta salata).
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Il Cinghiale — "the Wild Boar" — his new, modestly decorated trattoria, is somewhat bigger, though still intimate, and chicken parm is decidedly off the menu.
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