Italians usually say pollo (chicken) but in some recipes you'll see gallina, as in brodo di gallina (chicken broth), or gallo, as in gallo al vino rosso (the French coq au vin).
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.
gallo cedrone: grouse or capercaillie
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