The Galletto can be cooked whole, split, cut into half or quarters, or it can be separated into fillets, wings, legs, as illustrated in the following pictures:

Step 1:	Cutting the Galletto in half		Step 2:	Open the split Galletto
Step 3:	Galletto cut in half		Step 4:	Galletto cut in quarters
Step 5:	Cutting the wings		Step 6:	Discarding the extremities
Step 7:	Separating the legs...		Step 8:	...following the joints
Step 9:	We can also separate the legs and the thighs		Step 10:	Remove the skin from the breast
Step 11:	Remove the skin from the breast		Step 12:	Separate the fillets...
Step 13:	...using a knife		We have now obtained all the parts of the Galletto and are ready to cook.

The very tender fillets, with no excess fat, are light and very easy to digest, high in nutrients because they are rich in noble protein with a high biological value. They can be cooked in a few minutes using the simplest, traditional recipes, maintaining and appreciating their fine and delicate flavour.	The legs and wings need a little more time to cook, but either alone or with fillets they are ideal both for elaborate recipes and simple, tasty roasts or crispy grills.

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