Faraona al Barolo is a traditional game dish originating from Piedmont. The dish is usually made with a combination of guinea fowl, porcini mushrooms, pork fat, butter, shallots, flour, Barolo wine, luganega sausage, nutmeg, salt, and pepper. The onions are cooked in pork fat and butter until soft.

The guinea fowl is jointed and added to the pan. It's browned on all sides, sprinkled with flour, and covered with wine. The meat is seasoned with salt and pepper and flavored with nutmeg, and it's then simmered until tender. The sauce is reduced, mixed with the porcini and sausage, and it's then cooked until thick.

The guinea fowl is typically served on a bed of mashed potatoes, drizzled with the sauce and garnished with parsley.