La Locanda’s Pappardelle al Cinghiale pairs wide, hand-cut pasta ribbons with a braised wild boar ragù that has been simmered with red wine, herbs, and tomatoes. What sets this plate apart is the rustic, deeply flavored sauce that clings to the pasta, giving each bite a mix of tender meat and gentle acidity. The pappardelle itself has a substantial chew, so it stands up to the hearty ragù without getting lost. Diners frequently point to this dish when describing the restaurant’s more traditional Italian offerings, noting that it feels like something you’d find at a countryside trattoria.