Gigante nera d'Italia
Features: Gigante Nera breed has been selected in Liguria since 1929, specially for the features of this region. Since it can reach the 4 kilos of weight, it is included in the heavy breeds. It can be recognized for its black feathers with elegant green highlights.
Production Area: Val di Vara (La Spezia)
Curiosities: chicken is traditionally present on our tables on holidays. It is the Sunday dish, and ever-present on All Saints' Day.
Breeding: Gigante nera, like all heavy breeds, is sedentary and, for this reason, has a scarce disposition to grazing. Chicken farming is a very ancient practice. As a matter of fact, chickens were easily integrated in the holding, since they did not need a lot of care and provided meat, eggs and chicken droppings, a very precious product for the soil fertilization. The breeding activity was extensive, linked to the soil, and the production was exclusively used for the family needs and to prepare "gratuities" to the landlords: from the chicken on the first Lent day to the Christmas capon.
Recipe: pollo alla genovese [pollastro ä zeneise]
Ingredients: one chicken, extra-virgin olive oil, 3 cloves garlic, a tablespoon flour, white vinegar, salt, aromatic herbs, laurel, capers, mushrooms in oil.
Preparation: boil the chicken and cut it in small pieces. Fry in a little oil the crushed garlic cloves, a drop of vinegar and some broth, to obtain a rather dense sauce. For a little more taste: add 2 amaretti to the sauce. At this point, add the salt, the aromatic herbs, and the laurel. Boil for 15 minutes, filter, and pour on the chicken. Serve hot with lemon juice, capers and mushrooms, or other vegetables in oil or in vinegar.
