How it tastes
Robust wild boar, tomatoes with red wine depth, resinous juniper and salty Sbrinz on tender egg pasta.
Pasta mit Sugo und Wildschwein, dazu Sbrinz
Wild boar, red wine and juniper have taken their time together, until the meat falls apart in the sugo and the sage and rosemary come through. The ruffled edges of the Mafaldine catch every drop, with shaved Sbrinz on top.
per portion (420 g)
20% off your first order
This dish is on rotation right now. New favourites are waiting in the current menu.

Robust wild boar, tomatoes with red wine depth, resinous juniper and salty Sbrinz on tender egg pasta.
A Sunday lunch where guests sit down and stay a while.
Nutrition facts, ingredients and allergens from our recipe. Nothing hidden.
483kcal
per portion (420 g) · 2021 kJ
Energy from
Share of daily intake
Reference intake of an average adult (8400 kJ / 2000 kcal).
| Nutrient | Portion | 100 g |
|---|---|---|
| Energy | 2021 kJ483 kcal | 481 kJ115 kcal |
| Fat | 17.6 g | 4.2 g |
| of which saturates | 6.7 g | 1.6 g |
| Carbohydrates | 57.1 g | 13.6 g |
| of which sugars | 7.0 g | 1.7 g |
| Fibre | 5.4 g | 1.3 g |
| Protein | 21.0 g | 5.0 g |
| Salt | 3.1 g | 0.7 g |
Teigwaren gekocht 48% (Wasser, Teigwaren [HARTWEIZENGRIESS, VOLLEI], Sonnenblumenöl, Salz), Wildschwein Bolognese 48% (Wildschweinfleisch 22%, gehackte Tomaten, Rotwein [enthält: SULFITE], Wasser, Zwiebeln, Speck [Schweinefleisch, Wasser, Nitritpökelsalz (Salz, Konservierungsmittel: Natriumnitrit), Rauch], Karotten, SELLERIE, Tomatenmark, Fleischbouillon [jodiertes Salz, Geschmacksverstärker: Mononatriumglutamat, Dinatriumguanylat und Dinatriuminosinat, Maltodextrin, Rinderfett, Salz, Aromen, Rindfleischextrakt, Hefeextrakt, Stärke, Zwiebelsaftkonzentrat, Zitronensaftpulver, Knoblauch, Sonnenblumenöl], Maisstärke, Knoblauch, Gewürze und Kräuter, Salz), KÄSE (MILCH, Salz).
Contains Eggs, Gluten, Milk, Celery, Sulphites. May contain traces of other allergens.
Freshly cooked every week: meat, fish, vegetarian and vegan, in three lines. You choose, we cook.




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