Dish
Fagiano alla ghiotta
Ghiotta-style pheasant
Fagiano alla ghiotta is made by first marinating the pheasant in red wine, garlic, and spices. The pheasant is then cooked in a tomato-based sauce with onions, peppers, and olives. The dish is typically served with polenta or crusty bread.
Origins and history
Fagiano alla ghiotta is a traditional dish from the Lombardy region of Italy. It has been a popular dish in the region for centuries and is often served during the hunting season.
Dietary considerations
This dish is not suitable for vegetarians or vegans as it contains meat. It is also not suitable for those with allergies to red wine or garlic.
Variations
There are no known variations of this dish.
Presentation and garnishing
The dish should be presented on a large platter with the pheasant in the center and the sauce drizzled over the top. Garnish with fresh herbs such as parsley or thyme.
Tips & Tricks
Be sure to use high-quality olives for the best flavor.
Side-dishes
Polenta or crusty bread are the perfect side dishes for this hearty meal.
Drink pairings
A full-bodied red wine such as a Barolo or Chianti pairs well with this dish.
Delicious Fagiano alla ghiotta recipes
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