This is definitely one of my favourite recipes!

Of all the birds, pigeon strikes a perfect balance of flavours and sensations, with a fantastic, refined note of wildness, satisfying every mouthful deeply.

The pigeon breast is lightly smoked with walnut wood before being cooked at a low temperature and then finished in a steel pan.

It is served on top of a fermented walnut paste, its bottom mantecato with cherries, a potato, pigeon and seasonal truffle bonbon and finally some browned endive.

Wine pairing:
– La Regola 2018, cabernet franc 100% – Red wine Tuscany 750ml – 65€
– Permassimo 2018, Prima Pietra Tuscany 750ml – 170€

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