Piccione Selvatico

• 1 pigeon per person
• 1 slice of pancetta for each sprigs of rosemary, or juniper berries

The wood pigeon shot in Italy are more tender than English birds; this naturally reduces the cooking time. What takes time is plucking them. This done, decapitate them, sever their legs, empty them, truss them and tie a slice of pancetta on the breasts of each. Put some sprigs of rosemary inside, or a few crushed juniper berries.

Sauté the birds gently in olive oil on all