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Italians usually say pollo (chicken) but in some recipes you'll see gallina, as in brodo di gallina (chicken broth), or the male version, gallo, as in gallo al vino rosso (the French coq au vin). A little one is a galletto.

The classic Sardinian chicken dish is gallina al mirto: a boiled chicken wrapped in myrtle leaves for a couple of days in the refrigerator and served cold.

In Friuli, they make gal de semansa (from the cockerel once it had serviced all the chickens), stewed with wine, pancetta, and vegetables. In Orvieto, Umbria, they make gallina ubriaca, ‘drunken chicken’ in white wine and slowly cooked with raw ham, tomatoes and garlic

gallo cedrone: grouse or capercaillie

Friuli-Venezia Giulia

Meats & Poultry



Text © Dana Facaros & Michael Pauls

Image by csvittel