Spit-Roasted Pigeons (Piccioni all spiedo)

Piccioni all spiedo is a traditional dish originating from Umbria. It consists of spit-roasted pigeons. The dish is usually made with a combination of pigeons, minced veal, breadcrumbs, eggs, thyme, bay leaves, rosemary, olive oil, salt, and black pepper.

The eggs, breadcrumbs, thyme, salt, pepper, olive oil, and minced veal are mixed, and the seasoned pigeons are stuffed with the filling mixture. The bay leaves and rosemary are attached to the birds with a kitchen string, and the pigeons are then placed on a spit and roasted while being basted with a mixture of olive oil and herbs.

Once they’ve become golden and crispy, the pigeons are cut and served with roasted potatoes on the side. Alternatively, the dish can also be prepared in the oven, but it’s not a traditional preparation in that case.