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Palombaccio, Colombaccio
Wood Pigeon
Appears in
By Antonio Carluccio and Priscilla Carluccio
Published 1997
Wood pigeon has a much higher reputation in Italy than the common pigeon. The flavour of the wood pigeon’s very dark gamy meat is loved by gourmets, who enjoy this bird with equal enthusiasm whether roasted or used in sauces for dressing pasta.
Colombacci sometimes mix with their city cousins when on migration, but they generally prefer to live in the woods and countryside. Farmers in some parts of the country hang up terracotta pots on their outside walls where the birds can nest. Of course, this simply makes them easier prey for their landlords. The diet of the wood pigeon consists mostly of corn and this gives their meat a particularly fine wild taste.
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