Whole Turkey

Tip: Before oven-roasting, let rest at room temperature for about one hour. Impart rich flavor and moisture by buttering under the skin and stuffing all cavities and pockets with a herb marinade.

Region: Tuscany

Culinary Advice: For an exciting yet classic Italian turkey roast, choose our ready-to-cook turkeys stuffed with either ricotta and spinach or prosciutto cotto. Each is wrapped with Casa Ceccatelli bacon and seasoned with delicious Sale Aromatico.

Description: Low in fat and full of juicy flavor, our high quality whole turkeys come from free range farms and offer impeccable taste.

Duck

Tip: Pair with fruit sauces such as orange, pear, raspberry, or our organic Mostarda di Chiantigiana di Peperoni for a divine flavorful accompaniment.

Region: Tuscany

Culinary Advice: Our 100% organic Rosso Toscano IGT is the perfect complement to duck, as it offers an intense ruby color with fresh aromas of cherry and lingering notes of fruit. For summer, our Organic Bianco Toscano IGT is a more ideal pairing.

Description: Duck meat comes primarily from the breasts and legs of the duck, and is classified as a white meat despite the color being slightly darker than other poultry.

Tuscan-Style Duck with Panforte

Whole Guinea Fowl

Tip: Guinea Fowl are more flavorful than chicken, and possesses a slightly darker meat.

Region: Tuscany

Culinary Advice: Guinea fowl are naturally drier than chicken so it is essential to not overcook the bird. Try stuffing guinea fowl with fresh herbs or wrap the meat with our Casa Ceccatelli fresh pancetta or prosciutto before roasting in the oven. Wrapping with pancetta or prosciutto will also protect the guinea fowl from drying out during cooking.

Description: Coming from organic and free-range farms right here in Tuscany, guinea fowl are small, lean birds with a subtle, gamey flavor.

Pigeon

Tip: Avoid overcooking – pigeon has very little fat so extra care needs to be taken to keep it moist. Once cooked, cover and let rest before serving.

Region: Tuscany

Culinary Advice: Pair with a mature fine red wine like our full bodied, yet harmonious 100% Organic Chianti DOCG. This bottle is full of intense red fruit notes, with added sweet hints of morello cherry, plum, and chocolate.

Description: Pigeon is a deep, gamey, and deliciously tender meat rich in protein and found in culinary traditions worldwide. Classic Italian dishes include roasting whole to slow cooking in a rich, meaty ragu.

Juniper Infused Roasted Pigeon

Whole Quail

Tip: Try wrapping your quail in our Casa Ceccatelli pancetta before roasting to create an even more impeccable flavor. The pancetta will also help protect your meat from drying out.

Region: Tuscany

Culinary Advice: Rub your whole quail in entirety with Casa Ceccatelli Extra Virgin Olive Oil, our Sale Aromatico, and some fresh-ground pepper before placing in the oven.

Description: Quail has a sweet yet delicate taste. Autumn brings the start of the hunting season so fresh game such as our quail becomes a staple in traditional Tuscan dishes going into the winter. Roast or grill this lean bird for best results.

Lamb

Tip: For an absolutely divine flavor enhancement, use Casa Ceccatelli’s Organic Aceto Balsamico di Modena, either aged 10 or 18 years. This will steal the show at any family dinner, and is the perfect recipe to create for Easter traditions.

Region: Tuscany

Culinary Advice: This decadent dish pairs perfectly with our Organic Super Tuscan Cambolli wine. This complex wine is full of lingering notes of black fruits, blueberries, and sweet spices with a light chocolate finish, the ideal bottle to pair with lamb.

Description: Lamb offers a delicious variety of options to cook with, from grilled juicy chops to a tender roast. Its flavor leads to a naturally lean, tender, mild-tasting meat that will elevate and bring a level of sophistication to any meal.

Roasted Lamb with Balsamic & Mustard

Tuscan-Style Leg of Lamb

Saddle of Rabbit

Tip: Roast saddle on the bone for stronger flavor and to increase moisture retention. For faster cooking, the loin can be removed and cooked separately.

Region: Tuscany

Culinary Advice: A pleasingly fruity and light to medium-bodied wine is best to not overpower the delicate flavor of the rabbit. We recommend our 100% Organic Rosato Toscano IGT.

Description: Saddle of rabbit refers to the cut of meat that runs from the end of the rib cage to the hind legs. It essentially comprises the two loins that sit on either side of the spine and the skin and muscle around them.

Tuscan-Style Pecorino Stuffed Rabbit

Suckling Pig

Tip: Once cooked, tent with foil and let rest for thirty minutes before serving; we recommend this for all roasted meats.

Region: Tuscany

Culinary Advice: For perfect crackling skin, ramp the oven heat all the way during the last thirty minutes of cooking. Don’t worry about burning the meat as the oven will take time to slowly adjust to the temperature change.

Description: Rich in collagen, roasted suckling pigs are incomparably tender, delicate, and moist. This meat is bursting with sweet juices and crisp skin, and its sticky-tender meat is sure  to be the most thrilling centerpiece on your table.

Roasted Boneless Suckling Pig