Wild Boar Crostino – Wild Boar Pâté

Savory wild boar pâté from the Tuscan farmhouse kitchen

Crostino di Cinghiale is a rustic cream made from lean wild boar, tomatoes, green olives, and red wine, rooted in Tuscany. It is not a smooth, pureed spread, but a robust wild boar pâté that gains roundness and depth from a hint of dark chocolate.

The Crostino di Cinghiale wild boar pâté from Viani is a Tuscan game cream made from lean wild boar (38%), tomatoes, onions, green and black olives, and a splash of red wine, known in Italy as Paté di Cinghiale. A piece of dark chocolate rounds off the powerful spice, just as the Tuscan kitchen loves to do with its game dishes. Served on warm bread, it becomes a small appetizer that tastes of country cooking.

Savory, spicy, with dark depth

The wild boar pâté has a strong gamey flavor, underscored by rosemary and sage and a spoonful of red wine, while the dark chocolate gives the spice a dark, almost tart depth. It is bold, spicy, and honest.

On the tongue, it is both coarse and creamy, with pieces of green and black olives that provide a salty counterpoint. Tomato and onion add fruit and sweetness, while garlic and herbs ground the whole. In Tuscany, it is popular to round off rich game dishes with a little chocolate; "dolce forte" is the name for this old tradition of combining sweet and savory. You don't taste it as a distinct sweetness; it simply ensures that the pâté has a long, warm finish.

From warm crostini to a glass of red wine

Classically, the wild boar pâté is served on toasted white bread, spread thick or thin, as a crostino appetizer or for an aperitivo with a glass of red wine. This is how it is eaten in Tuscany between the harvest and the hunt.

Spread warm on crispy ciabatta or farmhouse bread with a few drops of olive oil on top—that’s all it needs. Straight from the jar cold, it tastes hearty and direct; briefly warmed, it becomes softer and more aromatic. It is at its best when paired with a full-bodied red wine like a Tuscan Sangiovese, served at 16 to 18 °C; the tannins of the wine and the dark spice of the pâté complement each other beautifully.

On an antipasti board, it sits well alongside a spicy bruschetta, a few olives, and a full-bodied red wine. That is how a small jar turns into an entire evening.

From Tuscany, imported by Antonio Viani

Tuscany is the land of simple farmhouse cuisine, where wild boar has been hunted in the forests for generations, resulting in Cinghiale ragù, salami, and this very pâté. Cinghiale means wild boar, and in the hills of the Maremma, it belongs to winter just as much as wine belongs to Sunday.

Onions, olive oil, and good bread are the cornerstones of this cuisine, seasoned with rosemary, sage, and thyme. Tuscans are jokingly called "bean eaters," but their game dishes are among the most savory that Italy has to offer.

The pâté comes to us via Antonio Viani, whose product range reflects Italian cuisine far beyond the classics—game from the mountain forests is naturally a part of that. You can find the entire collection of gourmet products from Viani with us. Hats off.

It spreads more softly at room temperature

Take the wild boar pâté out of the refrigerator in time; at room temperature, it spreads more easily and smells more fragrant. The 180g jar is perfect for an evening for two or a small antipasti gathering. On still-warm bread with a glass of red wine—it doesn't get much more Tuscan than that. Once opened, it will keep for a few days in the refrigerator, if there is anything left.