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From the French galantine . Usually a capon or chicken, deboned and stuffed, and cooked in gelatin of broth made from the bones. Also spelled galantina.

One of the most elaborate versions, the galantina di Grottazzolina made in Le Marche has chicken and beef, hard boiled eggs, pistachios, prosciutto, carrots, green olives and parmesan.

Le Marche

Meats & Poultry

Text © Dana Facaros & Michael Pauls

Image by David.Monniaux