Fagiano

Italians do not like wild pheasant to be hung for too long and the farmed variety are not hung at all because they are so tender. Pheasant is popular in the north and centre of Italy, especially in Tuscany and Umbria, which have a culinary history in the preparation of these birds. Pheasant has a lovely gamy taste and fragrance, and the rather dark meat contains only a small quantity of fat. It is a fairly versatile bird and is often cooked in a casserole with wild berries to complement its flavour, or simply roasted in the oven after it has been rubbed with olive oil, salt and pepper, or occasionally flavoured with truffles.