cacciatore

Cacciatore, in Italian cooking, refers to a style of preparation rather than a single recipe. The term can be translated as “hunter-style” or “in the hunter’s method,” and it evokes rustic dishes that might have been prepared by hunters in the countryside. Although the phrase is widely associated with Italian cuisine, there are regional variations across Italy, and the approach can apply to different kinds of meat.

Typically, cacciatore involves browning meat (most commonly chicken, but also rabbit or other game) and then braising it in a tomato-based sauce with onions and garlic. A splash of wine is often added, followed by tomatoes (fresh or canned), and a mix of vegetables and aromatics such as mushrooms, bell peppers, olives or capers, and herbs like rosemary, bay leaf, or oregano. The dish simmers slowly until the meat is tender and the flavors meld. It is frequently finished with chopped parsley and served with polenta, potatoes, or pasta.

Variations exist regarding ingredients and sauce. Chicken alla cacciatora is the most familiar version in home cooking and Italian-American cuisine, but rabbit, boar, or venison are also used. Some versions emphasize red wine and olives or capers, while others favor white wine and fewer additions. Regional differences may affect the balance of tomatoes, mushrooms, peppers, and herbs, reflecting local tastes and ingredients.

Cacciatore is regarded as a cooking style rather than a fixed recipe, highlighting a practical, adaptable approach to turning available ingredients into a hearty, flavorful dish. It remains a popular and widely recognized preparation in Italian and Italian-American cooking.