Piccione al Forno con Lenticchie di Norcia
Umbria — Norcia and Piano Grande di Castelluccio
Roasted young pigeon (piccione or squab) with Castelluccio lentils from the Norcia plateau — a dish that distils the Umbrian highlands' two great food traditions (game from the Apennine forests and lentils from the Piano Grande) into a single plate. The pigeon is rubbed with herbs and roasted at high temperature until the breast is medium-rare (pink and yielding) and the legs are crisp-skinned. Served on a bed of lentils braised with guanciale and sage. The contrast between the rich, gamy breast and the earthy, mineral lentils is the entire logic of the dish.