Pollo alla Cacciatora
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Although it’s found all over Italy and is especially appreciated in the north, this dish originated in the region of Tuscany. Pollo alla Cacciatora is very simple to make and uses many Italian staples to season and marinade it. Onions, garlic, rosemary, sage and tomatoes plus salt and pepper make the sauce in which browned chicken sits for several hours to simmer, resulting in meat that is tender and full of flavor. If you have never had Pollo alla Cacciatora then make sure to try it, especially in a place where the ingredients come fresh from the land around you. It’s hard to find a place in Italy that doesn’t do this dish justice.
Where to find pollo alla cacciatora
Florence – modern: Cibi a restaurant with focus on seasonal, local ingredients, offers some of the best deals on contemporary Tuscan cuisine around.
Florence – classic: Serving locals since 1931 and family-run for 3 generations, Trattoria Enzo e Piero offers traditional home-cooked Tuscan cuisine in a classic environment.