Poor Pigeon News Today

perched-up hill towns and rustic cuisine. stop filming and just eat it. im stanley tucci. italian on both sides and im travel across italy to discover how the food in each of this countrys 20 regions are as unique as the people and their past. [ speaking foreign language ] >> ummian food isnt about expensive restaurants or tricky techniques. its all about the skill and hard twhoork goes into producing its precious raw ingredients. for instance owe r-- from innovative farmers and chefs ...

[ speaking foreign language ] >> umbrian food isnt about expensive restaurants or tricky techniques. its all about the skill and hard work that goes into producing its precious raw ingredients. from innovative farmers to noble hunters. and lets not forget the chefs and butchers preserving the traditional ways of cooking. and a note for any vegetarians watching. umbrians eat a lot of meat, like particularly pork. like a lot of it. huge amounts of it. >> i surrender. to the pork. ♪ >> ...

Restaurant backwards. shes pioneered a new approach. >> yes. >> we are here with the pigeon, poor pigeon. thats a nice cut in this way. >> because pigeon can be tough, value tina cooks the bird two ways, ensuring its moist and flavorful. half the pigeon is "boy erased" traditional and the other far and wide >> you never trained as a chef. >> never. >> it is something that i studied as an accountant, useful for my job but for not cooking. this is the breast. >> beautiful. >> and you put it in the...

Its done with vinegar and sage. its very easy. it was my grandfathers breakfast when i was young at 9:00. >> thank you. >> and just like that, valentina whisks me away leading me downwards like alice in wonderland into a labyrinth of tunnels and caves. >> we have to go down. >> down. >> down, down. >> down, down, down. >> but unlike alice, its not a rabbit weve come to meet but another small animal that the people here have dined on for centuries. >> here we are. >> incredible. >> yes. this is t...

Source of nutritious meat without having to stray outside the city walls. >> they could just come and go, but this is where they would roost. >> yes. >> when would they eat the pigeon? what stage in the pigeons life? >> usually when they are ready to fly, when they was -- >> when theyre babies? >> yeah. babies. the babies are for food. >> for food, right. ♪ >> today pigeon is still an orvietan staple. braised, its one of the towns signature dishes and any self-respecting local can recite the r...