Serves 4


2 pigeons (550geach)

Pepper swirl

5g fleur de sel

1 egg white

50g hazelnut paste

50gchopped hazelnuts

20g flour

2 pigeon livers

8 small shallots

20 grams of butter

Extra virgin olive oil

1 small coffee


10gpowder and roasted coffee beans

20ml Vinsanto



Dissolve the hazelnut paste with the coffee and glucose, a pinch of coffee powder to pass through a sieve.


Peel the shallots, put them in boiling salted water with a few drops of vinegar for 2 minutes in a saucepan, with the butter until golden. Adda bit of fleur de sel.


Debonethe thighs, andsautéethe livers in a pan. Pour in the Vinsanto and chop and stir into the thighs. Sealwith a film formed of small cylinders with aluminum foil and bake at 160°Cfor about 15 minutes. Freeze andcoat inflourand roll in chopped hazelnuts. Put them in the oven at 220°Cfor 3 minutes.

Golden the pigeons with their carcasses in a pan over a gentle flame with the extra virgin olive oil, salt.Put into the oven at 200°C for 4 minutes, leave it to rest and keep warm. Debone the breasts.

Find out more about Grand Chef Travato’s careerand Arnolfo restaurant here.