Piccione Scottato alla Brace con Estratto di Alloro e Cipolla al Cartoccio

**Piccione Scottato alla Brace con Estratto di Alloro e Cipolla al Cartoccio**

Piccione Scottato alla Brace con Estratto di Alloro e Cipolla al Cartoccio is a refined Italian dish that showcases the rustic, wood-fired traditions of Emilia-Romagna. The dish features a whole squab (young pigeon) that is seared directly over hot coals, imparting a deep, smoky char while keeping the meat exceptionally tender and juicy. The bird is then finished with an intense bay leaf extract, which adds an aromatic, herbal brightness that cuts through the richness of the game.

A great version of this dish hinges on the quality of the squab and the mastery of the grill. The skin must be crisp and blistered from the embers, while the flesh remains rosy and succulent. The bay leaf extract—often made by steeping fresh leaves in warm oil or stock—should be potent but balanced, never overpowering the pigeon’s natural flavor. The accompanying cipolla al cartoccio (onion cooked in parchment or foil) is caramelized until sweet and soft, providing a mellow counterpoint to the smoky, savory meat.

Regional variations exist across Italy, with some cooks adding juniper or rosemary to the coals for extra fragrance, or swapping the bay extract for a reduction of aged balsamic vinegar. In San Piero in Bagno, Italy, the dish is famously executed at **Da Gorini**, where it has been praised by the food channel *Habemus Fame* for its perfect char and the clarity of its bay leaf infusion. The restaurant’s version is considered a benchmark, demonstrating how simple, high-quality ingredients and precise grilling can elevate humble game into a memorable culinary experience.