Pollo alla cacciatora, also known as Pol ala cazadôra in the Emilian dialect, is a traditional Italian dish that originated in the Emilia-Romagna region. This flavorful chicken dish is popular in towns and communes such as Bologna, Modena, and Parma. It can be found in local trattorias, osterias, and traditional food markets throughout the region.
One popular recipe for Pollo alla cacciatora involves braising chicken pieces with tomatoes, onions, garlic, and a variety of herbs such as rosemary and oregano. Another variation includes adding bell peppers and mushrooms to the dish. The result is a rich and savory stew that is typically served with crusty bread or polenta.
Pollo alla cacciatora has been recognized with the PAT (Traditional Agri-food Product) designation, which signifies its traditional production methods and ties to the Emilia-Romagna region. The specifications for Pollo alla cacciatora include the use of locally sourced chicken, tomatoes, and herbs, as well as the traditional slow-cooking method.
Sources:
– www.emiliaromagnaturismo.it
– www.agricoltura.regione.emilia-romagna.it