Pigeon Breast w/ Chestnut Sauce

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Pigeon Breast w/ Chestnut Sauce

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  • Medium




Chestnut Sauce

  1. In a saucepan, cook the chestnuts with vanilla and vegetable stock and a pinch of salt.
  2. Once cooked pass through a sieve and stir in a knob of butter.
  3. Saute boneless thighs and livers in a pan. Pour in Vin Santo.
  4. Press liver into thighs and roll in aluminium foil.
  5. Place bone in one end.
  6. Bake at 160 degrees for about 15 minutes.
  7. Allow to cool.
  8. Dredge in egg whites and roll in chopped chestnuts.


  1. Brown the breasts in extra virgin olive oil in a pan over gentle heat.
  2. Season with salt and pepper, put into the oven at 200 degrees for 3 minutes and keep warm and covered.

Assembling the Dish

  1. Make a splash with the sauce of coffee on the plate.
  2. Lay two slices of warm breast on it.
  3. Place thighs and crispy chestnuts around.
  4. Complete with a pinch of sea salt and a drizzle of chestnut sauce. Garnish with coffee beans and roasted chestnuts.
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Gaetano Trovato

Gaetano Trovato was born in Scicli (Ragusa) on 25 January 1960. He lives in Tuscany Colle di Val d' Elsa Siena – Italy. He has studied high levels of gastronomy in Switzerland, Italy and France. However with all that skill, Gaetano is a firm believer that the foundation of good cooking is in the purchase, and careful selection of high quality and unique products. The goods are chosen with sage experience from local biological producers, with ingredients from different areas of his home land. His Italian cuisine is personally created with the respect for traditions. He strictly uses the freshest products and aims to maintain; with the appropriate cooking time, the lightness and the flavours of the food. His menus vary from seasons to season with total respect to what the markets offer. Two menus are offered: "Territorio e Ricerca" (traditional) and "Il Menu Conteporany Moment di Gaetano Trovato" (seasonal). Or you can eat "a la carte". Gaetano (Chef) and his brother Giovanni (Maitre D’) are the heart and soul of Arnolfo and although from Sicily, they have put down roots in Tuscany and have made “good eating” their reason for living. The Arnolfo Restaurant was established in Colle di Val d' Elsa in the Siena region between Siena and Florence on the 17th November 1982. The restaurant was founded in the historical town center, approximately 300 meters from the house in which the famous XIV century architect and sculptor "Arnolfo di Cambio" was born. The restaurant was named in dedication to him. The love of the sculptor has left its distinctive mark on the Trovato brothers' restaurant. From the name that pays homage to the great 13th-century sculptor and architect born in Colle di Val d'Elsa. To the polished design of the surroundings through to the furnishings, bronze sculptures, precious china and damask-linen tablecloths. These decore and furnishings reflect the brother’s commitment to the search for all-round perfection. It is however the memorable gastronomic experience of Chef Gaetano that wins over the hearts of diners who reach the Chianti hill. His interpretation of local tradition free from dogma in both the raw ingredients and preparation methods is masterfully expressive of the Mediterranean radiance. All, of course produced in express harmony with the seasons. The wines from the cellar orchestrated by Giovanni Trovato are the perfect accomplices to this wonderful and creative cuisine and the rooms on the upper floor convey the idyllic-ness of Tuscan nights.

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