Sopa coàda

Originally cooked very slowly in earthenware pots in the oven, this obscure Italian dish hails from Treviso and can best be described as almost-a-lasagne, consisting of layers of pigeon meat and bread, covered with cheese and doused in pigeon broth before baking. The resulting dish is traditionally served in more of the same broth. In order to prepare it, you'll need a full list of ingredients: pigeon meat, olive oil, stock, onions, celery, carrots, garlic, rosemary, sage, red wine, rustic bread, and grated parmesan. It is recommended to serve sopa coàda with a bit more grated cheese on top and maybe a drizzle of olive oil.