"Boiled chicken." Usually simmered or boiled rather than boiled.

"Boiled chicken." Usually simmered or boiled rather than boiled.

Spring chicken

"Piquant chicken". Chicken cooked in a piquant sauce made with white wine, vinegar, garlic and capers and onions, to which anchovy paste is added.

"Stuffed chicken", generally roasted.

Stuffed roast chicken.

"Stuffed chicken in the style of Lunigiana", a valley connecting Tuscany and Liguria. Chicken with a stuffing of green and beetroot (US: beets) bound with egg and ricotta, boiled and served with salsa d'agresto.

"Stuffed chicken in the style of Trentino". Chicken with a stuffing of breadcrumbs, nuts, chopped liver and bone marrow and then boiled.

Free-range chicken

Chicken sautéed and served with an anchovy, caper and olive sauce dressing.