PIGEON AND CHERRIES

This is chef Giacomo Petri’s signature dish.

Among all birds, pigeon achieves a perfect balance of flavors and sensations, with a fantastic and refined note of wildness that deeply satisfies every bite. For true gourmets!

The breast of the pigeon is cooked at a low temperature and browned with clarified butter, with the legs the chef prepares a tasty croquette, resting on fermented walnut cream, and its sauce is whipped with cherries.

Pigeon and a glass of pure cabernet franc are a match made in heaven!

Wine pairing:
– La Regola 2017, cabernet franc – Red wine Tuscany 750ml – 75€
– Permassimo 2018, cabernet franc, Tuscany – Limited edition – 750ml – 190€