From a gastronomic point of view, Gallettos are particularly tender, delicate and with a fine taste, easily digested and with relatively little fat.

Cooking temperatures are relatively high (250°C in the oven), cooking times vary from a few minutes for fillets, to a good hour for whole Gallettos.

A whole Galletto, or one opened in half, can be used in a variety of recipes - roasted or casseroled, on the spit or barbecued, on the grill, or "pioda" style. For the Galletto already cut into pieces, see cooking instructions recommended for each individual part.

Very tender fillets can be cooked in a few minutes in butter and sage, in white wine, in marsala wine, in breadcrumbs etc. maintaining their unique and very fine taste.

The popular legs and wings, crispy and tasty are suitable for all recipes. Furthermore, they are great boiled with vegetables or coated in breadcrumbs and fried. They need a while, but they taste delicious.
Enjoy your Vallespluga Galletto meal!

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