Tuscan Pork Stew with Polenta
Il Palagio's forests are home to packs of wild boar, which estate manager Paolo Rossi hunts and chef Joe Sponzo turns into a rustic, wine-based stew that gets served on top of buttery polenta. For cooks who don't have easy access to this "gamey beast," as Sponzo calls it, pork shoulder is a good substitute. More Hearty Stews
Carmignano, a Tuscan region that essentially seceded from the Chianti zone in 1975 (at least as far as its wine goes), produces vibrant, structured wines from the Sangiovese grape, especially from its Barco Reale subzone—ideal for pairing with this slow-cooked pork dish.