Pigeon breast and thighs
«We use seasonal fruit to elevate the pigeon’s meat even further, to royal status – explains Ciccio Sultano. We add a brunoise of flat peaches, maiolino apricots and tender chicory greens to obtain a combination of bittersweet flavours that enhances the buttery texture of the meat. The same peaches and apricots are in the filling for the entrails fried praline». The dish is portioned at the table and finds an ideal pairing in the Puritani 2014 from Cantine Valenti.
Ciccio Sultano
A practical mind
