Start with a Chicken...

Chicken is one of the most popular meats in Italy, and even though much of what is now sold is commercially raised, it is tasty. And then, if one is lucky enough to come across a true free-range bird that foraged in the barn yard, well. Heaven on earth! What to do with it?

If it's really hot, set it on the grill. You can either squash it with a brick in the Etruscan tradition, or marinate it following Vittorio's lead.

If it's not so hot, pollo alla cacciatora, or chicken cacciatore is quite nice. Though many recipes are extremely elaborate, I like Artusi's simple recipe. A close relative would be Pollo alla Marengo, the dish Napoleon enjoyed after a great victory in Piemonte. Or you could cream your chicken, if you want something more delicate.

Cooler out, or a special occasion? Stuff it, and a rice-and-tomato stuffing is quite nice.

Winding down, three things:
How to Chop Up a Chicken | How to Bone a Chicken | Italian Chicken Recipes