Piccione Farcito

Stuffed Pigeon Cooked on a Spit

Preparation info
  • Serves


    • Difficulty


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.