I am sure you know in Italy  August 15th is an important day, it is a holiday and even if this month is usually very warm we spend a lot of time in the kitchen, cooking something special, something that we don’t usually eat. Every city and region has particular traditions and recipes and where I live the traditional recipe is the stuffed chicken with tomato sauce.

Here is my traditional family recipe!

Pollo ripieno di Ferragosto


  • 1 pollo intero
  • 300 g di carne tritata mista (maiale, pollo, vitello)
  • 2 litri di salsa di pomodoro
  • 2 uova
  • 3 cucchiai di parmigiano
  • Olio d’oliva q.b.
  • Pimento
  • Prezzemolo
  • Basilico
  • Alloro
  • Aglio
  • Sale e pepe q.b.


Pulire il pollo senza aprirlo. Togliere le interiora, lavarlo e asciugarlo.

Mischiare tutti gli ingredienti tra loro (carne tritata, uova, parmigiano, olio d’oliva, pimento, prezzemolo, basilico, alloro, aglio, sale e pepe), ad eccezione della salsa di pomodoro, farcire il pollo con il composto e chiuderlo con ago e filo. Legare le cosce e le ali per evitare che il ripieno fuoriesca.

In una pentola rosolare il pollo con un po’ di olio d’oliva, aggiungere poi tutti gli odori (pimento, basilico, alloro, basilico). Aggiungere il sale e cuocere a fuoco lento per almeno due ore.

Stuffed chicken of August 15th


  • 1 chicken
  • 300 gm of mixed minced meat (pork, chicken, beef)
  • 2 liters of tomato sauce
  • 2 eggs
  • 3 spoons of parmigiano cheese
  • Olive oil q.s.
  • Pimento
  • Parsley
  • Basil
  • Bay leaves
  • Garlic
  • Salt and Pepper q.s.

Cooking instructions

Clean the chicken without opening it completely. Remove the entrails, wash and dry it.

In a mixing bowl mix all the ingredients (the minced pork, chicken and beef, eggs, Parmigiano, olive oil, pimento, parsley, basil, bay leaves, garlic, salt and pepper) except for the tomato sauce. Stuff the chicken with the mixture and close it with a needle and thread. Tie the thighs and wings to keep the filling inside.

Put the chicken in a bowl and brown it with a little olive oil. When it is completely gold add the tomato sauce and all the herbs (pimento, basil, bay leaf, basil). Add salt if necessary and cook over low heat for at least 2 hours.

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If you would like to taste another delicious salty Italian food, read the recipe of our Casatiello. If you prefer sweet food read how to make our fantastic Chiacchiere! :)

N.B. This picture was taken from the website First of all because it is not August 15th yet and in the second place it is very difficult to take a good picture of this recipe! :)