this post is filed under Cuisine - Home Cooking, Location - San Francisco

Happy Chinese New Year all. Another post of food from SF - I'm almost done, I swear. I had lunch with my dad, and he made a couple of pastas using some jarred stuff he got in Italy.

tagliarini with sugo al cinghiale

tagliarini with crema di porcini e tartufo bianchetto and chopped black truffles

He used some fresh tagliarini from AG Ferrari in Laurel Village. "Sugo al cinghiale" means boar sauce. I actually liked it a lot... a little tangy with some small bites of boar meat. The truffle one used a cream thing from a jar and also some chopped truffles from a jar (albeit small jars... not sure what to call em). It actually tasted better than the whole truffles in water that my dad got off the shelf.