Stuffed Wood Pigeon

In Lombardy, stuffed wood pigeon was once the preferred dish of the nobility and the origins of this dish date back to the early Renaissance. If you can’t find bitter almonds, use hard amaretti biscuits or simmer a handful of blanched almonds in water with a leaf from an artichoke plant for 10 minutes before draining and drying. The stuffing can also be used in chicken and guinea fowl.