Cappone

Once castrated, it takes just six or seven months for the young cockerel to grow to an impressive 3-5 kg (6-11 lb), with extremely tender and juicy flesh. It is prepared and cooked just like a normal chicken. A particularly good way is boiling, as is done in various parts of Piedmont and Emilia-Romagna. This cooking method produces the most wonderful stock, which is used to cook tortellini. The bird itself gives a generous amount of meat that can be eaten as a part of bollito misto, popular all over northern Italy with cugna (see Cotogna) or with mostarda di cremona.