Taste and atmosphere
About
A historic culinary specialty from the Vicenza territory, consisting of young pigeons roasted slowly on a spit over a wood fire.
Flavors, dishes and restaurants
Cuisine
Taking its name from the historical dovecote towers (torri), Torresani holds aristocratic roots in Vicenza gastronomy. Roasted over a wood fire, it pairs wonderfully with local red wines. Check our map section for locations to taste this delicacy, which remains a highly prized tradition in this part of Italia.
Ingredients
- 4 young pigeons (torresani)
- 150g pancetta, sliced
- Fresh sage leaves
- 100g butter
- Olive oil, salt, and pepper
Preparation
- Clean the pigeons and season the cavity with salt, pepper, and fresh sage leaves.
- Wrap the breasts of the pigeons with pancetta slices and secure them with kitchen twine.
- Place them on a spit rod and roast slowly over a wood-burning fire.
- Baste continuously with melted butter and olive oil for about 1 hour until crispy and golden brown.
Practical notes before you go
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- Menus and hours can change; confirm before you go.
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