Zuppa di fagiano

01 / ABOUT THE DISH

About the dish

Zuppa di fagiano is a traditional soup that's especially popular in Tuscany, where game birds have been hunted since Etruscan days. The soup is usually prepared with a combination of pheasant meat, stock, olive oil, shallots, celery, salt, pepper, potatoes, white wine, juniper berries, cream, and chestnuts. Everything except the cream and chestnuts is simmered until the potatoes become tender, and the mixture is blended before the cream and chestnuts are added to the soup, which is once again simmered until it becomes creamy and thick. Pheasant soup is typically served warm, garnished with the remaining chestnuts and seasoned with lots of black pepper. A swirl of olive oil can also be added to the plate before serving, if desired.