Start to the Season.

"The Tortora"

After moving from the countryside in England nearly five years ago to live in Italy. I had been always avid hunter of wild foods in England. It was always my passion when I arrived in Italy to become one of the "Cacciatore," the Italian traditional huntsman.

Several years later and after passing various exams I achieved my wish and have now become one of the "Cacciatore."

With the forthcoming season about to start I thought I would do this blog to give in insight to local Italian life in the countryside. Mainly about hunting like Italians have done for centuries before, from catching "Cinghaile" or Wild Boar to hunting for mushrooms such as truffles in local woodlands.

Furthermore since being married to an Italian I have been cooking Italian culinary delights for years. I thought that as I will be hunting in Italy I will of course be cooking these wild foods. So why not include the recipes I use for these foods.

Most of the recipes come from Italian hunts men's grandmothers. Whereas they spend their time enjoying the food I am normally in their kitchen's learning "Nonna's" special recipes.

Hopefully this season I will go through all the stages of hunting different Italian wild foods as they come into season and then the eventual typically Italian countryside meal.

Also I will include Salami making with Cinghaile to fresh "Capri" goats cheese being made with truffles.

Back to the start of the season being September hunting in the region of Italy is limited, but firstly the "Tortora" or turtle dove is now able to be caught. (see picture above) The below recipe is one I got from my friend Giovanni's Nonna. It's a simple recipe using few ingredients, but tastes fantastic.

Heat four tablespoons of olive oil (not extra virgine) in a flameproof casserole dish, add 100g of local pancetta (smoked bacon), one onion, one carrot, one celery stick, three cloves of garlic and fry for 5 to 10 minutes slowly. Then add four Tortora and brown on all sides. Add a couple of glasses of white wine (a good prosecco) and simmer until wine has evaporated. Then add cinnamon, salt, pepper and half litre of real home made chicken stock. Cover and simmer for further 30 to 40 minutes until tender. Serve with Potatoes from the garden.

Well I hope this has tickle your Italian taste buds.