Chiodo di Garofano – Or “Clove” to You and Me!

Macaroni with Cinghiale Ragu

Macaroni with Cinghiale Ragu

Had a lovely dinner at “Antico Signello” in Lucca, consisting of macaroni with “cinghiale” (wild boar) ragu which had a new taste sensation that I had trouble identifying…..thought it was cinnamon, but it was not. Saw the bay leaf in the ragu, so that was a “gimme” ingredient.

The homemade macaroni was typical Lucchese – made with “farina di castagne” (chestnut flour) mixed with regular farina. Heavy enough to hold up to the cinghiale ragu, with a nutty taste and firm texture. Yet, I still can’t pinpoint that other taste…So kept on eating…

Then, just like magic, there it is! Right there in my bowl!! A CLOVE, of all things. Growing up here in the US, my Mom used to cook a half of a ham studded with cloves as a Special Sunday Meal for us. But never had I tasted clove used in a ragu. Learn something new each day, just as I’d hoped.

Of course, the white wine was a familiar taste – from the Monte Carlo area in the hills above Lucca.  Perfect dinner for one in Lucca.

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About Our Kitchen Inventions

Inspired by travels to Italy, cooking with fresh ingredients, sharing our Kitchen Inventions dinners with friends, and enjoying good wine. Photography and cooking are the main focus for our site. Please stop by Wade's website to enjoy more of his works of photography.
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9 Responses to Chiodo di Garofano – Or “Clove” to You and Me!

  1. Debra Kolkka says:

    I just love the name in Italian.

    Like

  2. sybaritica says:

    Hmmm … not sure how that would taste but is definitely worth a try!

    Like

  3. Velva says:

    Awesome meal! The discovery of the clove was fun.

    Enjoy your journey.

    velva

    Like

  4. arzea says:

    This looks amazing and I don’t even eat meat. Wow!

    Like

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