Dish

Piccioni all spiedo

Roasted Pigeon

Piccioni all spiedo is made by roasting a whole pigeon on a spit, and seasoning it with a mixture of garlic, rosemary, thyme, and other herbs. The dish is typically served with a side of roasted potatoes and a green salad. Piccioni all spiedo is a great source of protein and vitamins, and is perfect for a fancy dinner party.

European cuisine› Mediterranean cuisine› Italian cuisine

Meat Dish› Poultry Dish

Origins and history

Piccioni all spiedo has been a staple of Italian cuisine for centuries. It originated in the northern region of Lombardy, where it was traditionally served as a celebratory dish during the Christmas season. Today, it is enjoyed throughout Italy and around the world.

Dietary considerations

Gluten-free, dairy-free

Variations

There are many variations of piccioni all spiedo, with different herbs and spices used depending on the region. Some recipes call for the addition of bacon or sausage to the seasoning mixture, while others use different types of game birds like quail or pheasant.

Presentation and garnishing

Piccioni all spiedo is typically served on a large platter, with the roasted pigeon and potatoes arranged in an attractive pattern. The dish is often garnished with fresh herbs like parsley or basil, and a drizzle of olive oil. It is important to let the pigeon rest for a few minutes before carving, to allow the juices to redistribute and keep the meat moist.

Tips & Tricks

To make the dish even more flavorful, try marinating the pigeon in a mixture of red wine, garlic, and herbs for several hours before roasting. This will infuse the meat with a rich and complex flavor that pairs perfectly with the savory seasoning mixture.