Luigi’s Chicken
Proposal of an ancient producer family
Method
Joint the chicken and remove all the skin. Place the pieces in a pan with half a spoonful of Balsamic Vinegar per piece and marinade for at least half an hour. Then roast or grill the chicken, basting with an oil-garlic mix from time to time. Salt to taste and serve with salad or sauces and a few drops of Traditional Balsamic Vinegar.