It is a ragout that encompasses all of Maremma: there is the intense and strong taste of meat from pigs that live wild for two years; there are the scents of the Mediterranean scrub such as rosemary, juniper and laurel; and there is the sweetness of cinta fat that is unmatched in goodness of taste and nutritional properties. Consumed outside the Maremma it retains that free-range, true-to-life identity perfect for seasoning pappardelle, pici, spaghettoni and any format that allows the sauce to be retained. It is important to remember to season the pasta generously so that you have a chance to make scarpetta!