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Italians don't do whole, stuffed turkey, except perhaps at Christmas (notably in Lombardy), but in smaller quantities it is increasingly popular. Rotolo di tacchino is a turkey breast stuffed, tied up and roasted. Cosciotto or coscia is a turkey leg, roast or stewed. They also like the breast sliced into cutlets, cooked in some of the same ways as veal scallopine. Tacchino alla canzanese (turkey in aspic) is a favourite in Abruzzo. In Liguria, you might see tacchino alla storiona ('sturgeon-style turkey'—marinated cold turkey prepared on a platter to resemble a sturgeon).

Turkeys are not only kept for meat in parts of rural Italy, but also because they are good guards against the dreaded vipers.

Text © Dana Facaros and Michael Pauls

Images by: Pixabay