Quaglia

This small, well-camouflaged, beige-brown bird lives wild in fields and woods and is one of the most frequently cooked of the game birds hunted in Italy. As it is easy to raise quail on farms, however, Italians do not rely on wild quail, even if they are bigger and have a natural gamy flavour. The quail has a special place in Italian gastronomy and is much appreciated for its delicate meat and its eggs (see Uova) which are also used to make delicious dishes.