On the Trail of Wild Boar: Four Italian Contenders

It’s the season for wild boar, when hungry hounds track their prey at New York’s Italian restaurants. Assenzio, a Sardinian place in the East Village, makes a couple of excellent boar dishes, says Peter Cherches–in ragu with gnocchetti or braised in Cannonau wine sauce with juniper berries.

Tuscans also love their cinghiale. At La Cantina Toscana, wild boar appears in sausage with cannellini, ragu with pici senisi pasta, and long-marinated in a hearty stew.

On the Lower East Side, Basso Est serves a nice wild boar ragu, Abruzzi style, with house-made pappardelle.

And at Piccolo Angolo, roasted wild boar might turn up as a special. It’s divine, promises jungirl.

Assenzio [East Village]
205 E. 4th St., between Aves. A and B, Manhattan
212-677-9466
Locater

La Cantina Toscana [Upper East Side]
1109 1st Ave., between E. 60th and 61st Sts., Manhattan
212-754-5454
Locater

Basso Est [Lower East Side]
198 Orchard St., near Houston, Manhattan
212-358-9469
Locater

Piccolo Angolo [Greenwich Village]
621 Hudson St., at Jane, Manhattan
212-229-9177
Locater

Board Links
seeking chingale aka wild boar

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