“Anyone can make you enjoy the first bite of a dish, but only a real chef can make you enjoy the last.” - Francois Minot
Regardless of the type of cuisine, the main dish should always be the plat de resistance, a soul-warming meal that will keep the bigger appetites circling for seconds. A well planned main course should be anticipated, and aim to satisfy and delight the diner. This is usually the heartiest or most filling dish of a meal, whether you are entertaining a crowd or making dinner for two.
At every Tuscan market, there is always a freshly roasted pig seasoned with garlic, rosemary and sage ready to serve up. Fresh from the oven, the smell is intoxicating and people line up to savor thick slices on crusty bread. With this simple recipe, you too can delight your own palate with these traditional Tuscan flavours.
Cinghiale or wild boar is especially loved in Tuscany where it roams freely throughout the heavily forested areas of the region. Its diet is rich in fruits and nuts giving it a distinctly scented red meat which is leaner and more flavourful than pork. It tends to be tough so it needs to be marinated before it is cooked but well worth the effort.