Piccione Farcito

Stuffed Pigeon Cooked on a Spit

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Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
A Lombardian Cookbook

By Alessandro Pavoni and Roberta Muir

Published 2015

  • About

When I was small, I didn’t like the pigeons that flock around every piazza in Italy looking for something to eat – they were aggressive enough to scare a little boy. It was a long time before I understood that they were the same creatures that my mother cooked, and that are popular all over Italy – in fact, just about all over the world.