"To make a lovely recipe you don't have to be a professed cook, and also if the dish is improvised your fingers will be sucked". This is what used to say one of Aldo Fabrizi's sonnets dedicated to Pappardelle, the most representative format of Lazio and Tuscany, territories rich in game and, therefore, homelands of traditional meat-based recipes. Wild boar, mushrooms, sausage and truffle are just some of the seasonings that can be used to make recipes with a unique flavor, which the texture of this format makes even more special.