Pappardelle

Place the pappardelle (the strips of paste) on a hot dish, grate a little Parmesan cheese over them, add the hare condiment, and serve hot.

In season one can enjoy spitted and skewered versions of such appetizing game as Larks (Allodoline), Thrushes (Tordi), Pheasant (Fagiano), and Partridges (Pernice), or the popular wide noodles with game or hare sauce known as Pappardelle.

For the table a big platter of artichoke alla giudia, prosciutto with melon, and eggplant with ricotta affumicata. Then spaghetti alla carbonara, pappardelle with ragu of rabbit, and linguini with clams.