Paolo’s Cacciatora Chicken

Paolo lives in the countryside of Emilia Romagna, where he has a farm with around 20 chickens; he uses their fresh eggs to make his pasta dough! Paolo loves traditional, authentic cooking and is very fond of classic Italian recipes which were taught to him by the women in his family. His biggest influences on his cooking style were his mother, grandmother, and aunts, who taught him how to make pasta. Paolo works in a restaurant, and one of his favourite ways to cook chicken is alla cacciatora. It’s a popular one which has made it beyond the farms of Italy and into many recipes book from different chefs and restaurants over the years but today, he shares his specific home-cooked recipe with us.