Tuscan Quail with Red Grape Sauce

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By Paula Wolfert

Published 2003

  • About

In the Capezzana Wine and Culinary Center, located in a magnificent sixteenth-century villa above the Tuscan town of Carmignano west of Florence, I watched as tall lanky chef Patrizio Cirri demonstrated a local dish to a class of American food enthusiasts and cooking professionals. He had just carved a guinea fowl roasted to crisp perfection and was in the process of smothering it with an intensely flavored and deeply colored red wine grape sauce made with sangiovese grapes, for centuries t