Living Like a Local: The Chicken Chronicles
Are you dreaming of a budget-friendly Italian adventure? Then embrace the local lifestyle! Rent a charming vacation home and stock up on delicious ingredients at vibrant markets. With Italy’s mouthwatering cheeses, breads, and cured meats, you might not even need to turn on the stove on those balmy summer days.
But what about dinner? This guide delves into the art of buying chicken in an Italian market. Get ready to discover a world of poultry delights and embrace the authentic flavors of Italy.
From Whole Chickens to Tasty Parts
A pollo, or chicken, is a staple in Italian cuisine. You can purchase a whole bird (pollo intero) or opt for individual parts. In the Lunigiana region, you’ll often find pollo ala busta, industrial chickens prepped for roasting.
For a premium choice, consider pollo ruspante, free-range chickens. While industrial chickens in Italy surpass their American counterparts in quality, they are a far cry from the succulent free-range varieties.
Navigating the Offal and Beyond: A Chicken Vocabulary
Fegato is liver, Cuore is heart, and Stomaco is the gizzard. Schiena refers to the chicken back, perfect for making flavorful broth.
Traditional Italian markets rarely offer pre-made chicken broth; you’ll need to make your own for an authentic taste.
The Butcher’s Choice: Polli Nostrali
Butchers are the best source for fresh, flavorful chickens. They’ve not been sitting in plastic trays, so you’re guaranteed superior quality.
For the most authentic free-range experience, look for polli nostrali, “our own chickens.” Just be aware that these chickens are often sold whole, including the head, feet, and other less-desirable parts.
A Market Mystery: Choosing Your Pollo
The abundance of chickens in Italian markets can be overwhelming. My neighbor offered sage advice: simply point to the yellowest one and say “quello,” which means “that one!”
Avoid cheap gallinas—old hens best used for broth or hearty stews.
Delving Deeper: The Poultry Section Unveiled
The butcher’s display is a feast for the eyes. Cosce de tacchino (turkey legs) grace the upper right corner, while fuse di pollo (chicken drumsticks) reside in the lower left.
Pollo ruspante typically costs around $3.64 per pound.
A Taste of Italian Measurement
Italian measurements rely on the kilogram, divided into ten etti. One etto is equivalent to .22 pounds. When purchasing a whole chicken, you’ll be charged by the kilogram.
A Bargain to Remember
The San Lorenzo Market in Florence is a sight to behold. In 2008, three chickens were sold for a mere €5.50, a real bargain!
From Chicken to Cuisine: The Next Chapter
Now that you’ve mastered the art of ordering chicken in an Italian market, let’s explore the world of Italian restaurants.
Ready to delve deeper into Italian markets? Join us for a virtual tour of our local Fivizzano Tuesday Market through our video.
Discover more about Italian food by exploring our “Food” category on our blog and exploring our Italian Menu Master website.
