Pigeon has formed a staple part of Italian cuisine for centuries, whether roasted whole or slow cooked in a rich ragù. Towns such as Orvieto in Umbria demonstrate the important part these birds play in Italian cultural history, with surviving ruins of pigeon coops dating back to the Medieval period demonstrating that pigeons have long since been kept and eaten by Italians.

This collection of pigeon recipes contains some fantastic inspiration from a selection of Italy's finest chefs. Luigi Sartini pitches star anise against the bird's rich flavour in his Pigeon with black truffle recipe, while Antonino Cannavacciuolo's pigeon recipe pairs three preparations of the bird with luxurious foie gras.