In This Episode

Chef Gabriele Bertaccini (“Chef Gabe”) joins the hosts for a conversation about Italian food traditions, slow cooking, and why the best meals are built around people as much as recipes. The kitchen fills with rich aromas as a Tuscan-style wild boar ragù simmers and polenta is transformed into a crispy, cheesy cacio e pepe base.

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The recipe highlights classic techniques—rendering cured pork, layering aromatics, deglazing with wine, and finishing with milk for a silky, balanced sauce. Served over broiled polenta, it’s the definition of a Sunday comfort dish meant to be shared.

 

Guest:  Gabriele Bertaccini (“Chef Gabe”)
https://www.instagram.com/chefgabebertaccini/

Grab the full recipe + more at: https://www.chewedupshow.com/recipes

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