A long time ago, pigeon was a staple food for farmers as it was easy to breed in farmyards. It's said that pigeon was cooked to celebrate the height of the summer in mid-August and many villages still dedicate a food festival to it, such as the Sagra del Piccione in Montecchio, near Cortona, from late July to early August.
We received an invitation from a restaurant specialized in contemporary Florentine cuisine "La Bottega del Buon Caffè" to take part in a cooking show by Chef Antonello Sardi and this is what we learned.
Check out here how to make pigeon with turnips, shallots and chard: fried thighs and pan-fried breasts, decorated with flowers and accompanied with turnips, creamed chard and shallots. All of the vegetables come from the restaurant owner’s estate in the Siena countryside.