Reimagined Italian Guinea Fowl Breast Stuffed with Porcini Mushrooms and Chestnuts Story of the Dish Guinea fowl has a distinctive place in Italian cooking. It is more flavorful than ordinary chicken, less assertive than many game birds, and particularly suited to autumn and winter preparations with mushrooms, chestnuts, herbs, wine, and reduced roasting juices. In this reinterpretation, the breast is butterflied and filled with porcini mushrooms, chestnuts, thyme, parsley, a

Traditional Italian Tuscan Roast Guinea Fowl Story of the Dish Faraona Arrosto is one of the classic poultry preparations of the Italian countryside: guinea fowl seasoned with garlic, rosemary, sage, extra-virgin olive oil, and white wine, then roasted until the skin becomes deeply golden and crisp while the meat remains succulent. Guinea fowl occupies an interesting position between chicken and game. Its meat is darker, leaner, firmer, and more aromatic than ordinary chicken

Faraona al Forno is a traditional Italian roast guinea fowl with rosemary, sage, white wine and a concentrated natural pan jus, prepared with professional roasting technique.