Colombaccio (o Palombaccio) alla leccarda

Redazione

The undisputed king of Amelia’s gastronomic tradition, originating in medieval times. It is wild pigeon, cooked whole on a spit over a wood-fired hearth. A metal container (the drip pan) is placed beneath it to collect the meat juices and fats, which drip down and blend with a thick sauce made from red wine, vinegar, sage, rosemary, capers, and black olives. The meat is continually basted with this mixture until it becomes exceptionally tender.