The traditional Tuscan hare ragu.

The wild hare is another resident of our areas. His meat is highly used in the traditional receipts transmitted through generations. A sharp flavour wild meat results pronounced in hare based dishes, so much that it gets often sweetened with first quality dark chocolate, which eases the tasting without undermining, but instead enhancing the main typical traits.

Hare stews and roasts are highly appreciated, but also the traditional ragu is essential on the Tuscan tables. This tradition is renewed in the hare ragu branded Volaterra, which our chefs prepare with love and following the ancient receipts so to offer it directly to our clients.

The traditional pasta used with this the Pappardelle pasta, even if the sharp and pronounced flavour allows us to use this ragu with any kind of pasta “cut”, as long as the pasta is “al dente”, so to not let any sensation get dispersed. The hare pappardelle are traditionally combined with full-bodied and strong red wines, rich of personality.