Comments on: Chicken alla Cacciatora http://almostitalian.com/chicken-alla-cacciatora/ Recipes and Stories from the \'Little Italy\' Communities Across America: An Online Book-in-Progress Thu, 19 Apr 2012 06:54:15 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Filomena http://almostitalian.com/chicken-alla-cacciatora/comment-page-1/#comment-9633 Filomena Wed, 10 Aug 2011 18:32:25 +0000 http://almostitalian.com/chicken-alla-cacciatora#comment-9633 Hello Skip, Yes, I read about the spezzi as well, that is how I found your site. Several of us had quite a conversaton about it on FB. I am actually a native of Calabria, but grew up in Westerly. My father was a chef in Italy and my mom and dad owned a restaurant in Westerly for 30 years. They prepared a lot of Chicken Cacciatora and Polenta over that time. I saw where you mentioned the citrus juice, wine or vinegar. What I should have commented is that "in addition" to that description, I believe the bone-in parts are part of the story as well. I have seen people prepare it with boneless breast of chicken and it is not the same. That would be Almost Italian. :) Hello Skip,

Yes, I read about the spezzi as well, that is how I found your site. Several of us had quite a conversaton about it on FB.

I am actually a native of Calabria, but grew up in Westerly. My father was a chef in Italy and my mom and dad owned a restaurant in Westerly for 30 years. They prepared a lot of Chicken Cacciatora and Polenta over that time.

I saw where you mentioned the citrus juice, wine or vinegar. What I should have commented is that “in addition” to that description, I believe the bone-in parts are part of the story as well. I have seen people prepare it with boneless breast of chicken and it is not the same. That would be Almost Italian. :)

]]> By: Skip http://almostitalian.com/chicken-alla-cacciatora/comment-page-1/#comment-9632 Skip Wed, 10 Aug 2011 17:32:32 +0000 http://almostitalian.com/chicken-alla-cacciatora#comment-9632 Hello Filomena, Actually "alla Cacciatora," or hunter's style, refers to the addition of some kind of acid like citrus juice, wine, or vinegar. The acid both tenderizes and mitigates the gaminess of meats like venison, or game birds. And by the way, as a Westerly native, you might be interested in our post about Spezzi. Best regards, Skip Hello Filomena,

Actually “alla Cacciatora,” or hunter’s style, refers to the addition of some kind of acid like citrus juice, wine, or vinegar. The acid both tenderizes and mitigates the gaminess of meats like venison, or game birds.

And by the way, as a Westerly native, you might be interested in our post about Spezzi.

Best regards,
Skip

]]> By: Filomena http://almostitalian.com/chicken-alla-cacciatora/comment-page-1/#comment-9630 Filomena Wed, 10 Aug 2011 16:26:55 +0000 http://almostitalian.com/chicken-alla-cacciatora#comment-9630 I just want to say how much I am enjoying your work. Your writing is engaging and well researched. I read both of the Chicken alla Cacciatora recipes and I didn't see mention of why it is called that except for the addition of the mushrooms. I don't consider myself an authority, but I beleive the word refers to how the chicken(or other meat) is cut. As you know, there is a strong class difference between fine Italian cuisine and Cucina Casalinga. I beleive the Cacciatora also refers to the rough cut, bone-in, chicken pieces as opposed to the boneless 'scallopine' or slices such seen in the mostly Northern, refined cuisines.Sort of the Country Chicken and the City Chicken, if you will. I can't wait to read some more, just learned of this site recently. I grew up in Westerly, RI, not too far from Hartford and remember all the amazing pastries we would buy. I was pretty young, but I think we drove to New London to get the fresh baked pastries that cam in from Hartford. I just want to say how much I am enjoying your work. Your writing is engaging and well researched. I read both of the Chicken alla Cacciatora recipes and I didn’t see mention of why it is called that except for the addition of the mushrooms. I don’t consider myself an authority, but I beleive the word refers to how the chicken(or other meat) is cut. As you know, there is a strong class difference between fine Italian cuisine and Cucina Casalinga. I beleive the Cacciatora also refers to the rough cut, bone-in, chicken pieces as opposed to the boneless ‘scallopine’ or slices such seen in the mostly Northern, refined cuisines.Sort of the Country Chicken and the City Chicken, if you will.

I can’t wait to read some more, just learned of this site recently. I grew up in Westerly, RI, not too far from Hartford and remember all the amazing pastries we would buy. I was pretty young, but I think we drove to New London to get the fresh baked pastries that cam in from Hartford.

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