Cooking poultry offers Italians great amounts of versatility in dishes. Beyond chicken, Tuscany is home to game birds like pheasant and pigeons which provide more flavor than chicken. Stuffed, grilled, roasted or made into pate, poultry can match with a variety of wines.
Chicken Liver Pate
Mushroom Stuffed Chicken Breast
Grilled Basil Chicken Tenders
Chicken Scaloppini with Pepper Sauce
Guinea Fowl with Grapes
Lemon and Black Pepper Grilled Chicken Legs
Roast Quail Stuffed with Pate and served in a Pastry Crust
Chicken breast alla Carmine
Pappardelle with duck ragu and turnip heads
Skewers of Chicken and Sausage
Recommended Wine Pairings
For wine pairings with any of these recipes, visit our Food & Wine Pairing section.