Poor Pigeon News Today : Breaking News, Live Updates & Top Stories | Vimarsana

perched-up hill towns and rustic cuisine. stop filming and just eat it. i'm stanley tucci. italian on both sides and i'm travel across italy to discover how the food in each of this country's 20 regions are as unique as the people and their past. [ speaking foreign language ] >> ummian food isn't about expensive restaurants or tricky techniques. it's all about the skill and hard twhoork goes into producing its precious raw ingredients. for instance owe r-- from innovative farmers and chefs preserving traditional ways of cooking this food from the lands and a note for vegetarians watc...

[ speaking foreign language ] >> umbrian food isn't about expensive restaurants or tricky techniques. it's all about the skill and hard work that goes into producing its precious raw ingredients. from innovative farmers to noble hunters. and let's 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. ♪ >> umbria is named after the umry, one of italy's most ancient peoples. their landlocked homeland is...

Restaurant backwards. she's pioneered a new approach. >> yes. >> we are here with the pigeon, poor pigeon. that's a nice cut in this way. >> because pigeon can be tough, value tina cooks the bird two ways, ensuring it's 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 sauce, marinade. >> marinade. >> soy sauce. >> yeah, and then to cook in s 0 s vide, modern tech...

It's done with vinegar and sage. it's very easy. it was my grandfather's 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, it's not a rabbit we've come to meet but another small animal that the people here have dined on for centuries. >> here we are. >> incredible. >> yes. this is the house of pigeon, my favorite pigeon. >> your favorite pigeon. >> after you will know why. >>...

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 pigeon's life? >> usually when they are ready to fly, when they was -- >> when they're babies? >> yeah. babies. the babies are for food. >> for food, right. ♪ >> today pigeon is still an orvietan staple. braised, it's one of the town's signature dishes and any self-respecting local can recite the recipe backwards. but at the restaurant valentina's run since 2016 she's pioneered a new approach...