Recommendation for piccione (squab, a.k.a. pigeon)

[thomco]

I'd very much like to try squab on my trip to Italy next week.

I'm seeking recommendations- general or specific: from best region, city/town, to specific restaurant. Looking for recommendations in Le Marche, Umbria and Rome.

I have read recommendations for La Pallotta in Assisi, on this board and in guide books, which I know serves piccione. If I visit Assisi, it would be brief, and not necessarily at meal time. So I'd love other recommendations.

Also, while we're on the subject, I'm curious about piccione preparations, region to region. Fred Plotkin's book notes Pioccione alla Perugina as a classic secondi dish in Umbria. La Pollotta serves Piccione alla "ghiotta". If I were to have pioccione only once on my trip, does anyone have a favorite version I should seek out?

Thanks

[thomco]

Well, I never did try piccione on this trip.

I was planning to eat it in Umbria, but my meal plans in Umbria kinda fell through. (more details later in my trip report)

Maybe next time.

[bropaul]

Too bad. Well, if you make it back. I recommend in Orvieto

Trattoria del Moro Aronne
Via San Leonardo,7

Piccione is one of the house specialties.

[thomco]

I certainly hope to return. (threw the coin in trevi fountain)

There are several things on my list I didn't have time to do/see/eat. Squab being just one of them.

[russspezial]

Had the best Piccione parfait( sounds weird but sublime) at Poggio Antico in Montalcino. Also served Piccione pate that was to die for, with a sauce that was somewhere between fig and a local berry!

[madonnadelpiatto]

I grew up on piccione as my father had a small breeding of them. My mum used to stuffed with a mixture of bread crumbs, garlic, parsley and cheese and roast it in the oven.
I had the second best piccione of my life at Il Postale in Città di Castello. The restaurant has now moved to Perugia but the pigeon is still the signature dish of the cook Marco Bistarelli.

For a good piccione at much lower price I also advice Osteria del Teatro in Foligno.

[vinoroma]

The piccione or palomba (depending on the season, the domestic or the wild version) at La Palomba in Orvieto is our favorite. They do it with a black olive sauce and one more was that I can't remember right now.

[jen kalb]

you can keep an eye out for "bombe de riso con piccione" while in Emilia-Romagna - its a specialty there.