Instructions: This dish is the gastronomuc speciality of Treviso a charming town not far from Venice. It is also famous for its radicchio which the local restaurants serve cooked in hundreds of diferent ways and sopressa a local type of salami. Guinea fowl is an elegant bird which somehow tastes more like pork than chicken. This is an easy to prepare Sunday lunch which I make using speck rather than sopressa.

Preheat the oven to 200 degrees C 400 degrees F Gas 6.

Singe the guinea fowl to ensure all the feathers are burned off and rub it with one tablespoon of the oil and salt.

Place in a roasting tin and cook in the oven for about 1 hour.

Meanwhile in a pan heat the remaining olive oil and sweat the onion over a low heat until transparent.

Add the carrots finely chopped chicken livers and speck.

Fry gently for 10 minutes then add the stock wine and vinegar.

Cook for a further 8 minutes.

Remove from the heat add the parsley and check the seasoning adding salt and pepper to taste if necessary.

When the guinea fowl is cooked remove it from the oven and serve with the sauce and Cicoria in Umido (qv).

Serves 4

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