Piatti puliti please!

I grew up in a large Italian family and everything was centred around our rough shooting restaurant, Il Portico. Come the end of season, the diners would inevitably tire of the usual ways to roast a game bird, and we would look for new, yet traditional, recipes that respected the law of zero waste.

My grandfather told me I could see how successful a restaurant was by looking in the bin. To squander good food through lack of knowhow is for fools and slackers.These recipes proudly use every morsel of your quarry, with the second two giving you