Arrosto morto di piccione
Ph Antonio Tombolini
Put the pigeons in a pot and heat them with extra-virgin olive oil. Add as much garlic, sage and rosemary as you wish and make it brown. Pour a shade of white wine and add black olives, salt, and pepper. Cover and let simmer on a low flame for about 40 minutes.
There is also a different variant of this dish, more abundant, featuring a final addition of liquid cream and rice as an accompaniment.