{{Short description|Italian dish}} {{Other uses|Cacciatore (disambiguation)}} {{Use dmy dates|date=May 2024}} {{Infobox food | name = Cacciatore | image = Flickr preppybyday 4618397089--Chicken cacciatore.jpg | image_size = | caption = Chicken cacciatore | alternate_name = Cacciatora | country = Italy | region = | creator = | course = ''Secondo'' (Italian course) | type = | served = Hot or lukewarm | variations = Various }}
'''Cacciatore''' ({{literally|hunter}}){{efn|{{IPAc-en|ˌ|k|ɑː|tʃ|ə|ˈ|t|ɔːr|i}}, {{IPAc-en|ˌ|k|æ|tʃ|-}};<ref>''Collins English Dictionary – Complete and Unabridged, 12th Edition 2014''. S.v. "Cacciatore." Retrieved November 13, 2018, from https://www.thefreedictionary.com/cacciatore</ref> {{IPA|it|kattʃaˈtoːre|lang}}}} or '''cacciatora''' is an Italian dish prepared with onions, herbs, usually tomatoes, often peppers, and sometimes wine.
Cacciatore is popularly made with braised chicken<ref>{{cite book | url=https://archive.org/details/crowdpleasingpot0000halv | url-access=registration | title=Crowd-Pleasing Potluck | publisher=Rodale | author=Halvorsen, Francine | year=2007 | page=[https://archive.org/details/crowdpleasingpot0000halv/page/90 90] | isbn=978-1594864742}}</ref> (''pollo alla cacciatora'') or rabbit<ref name="Buonopane"/> (''coniglio alla cacciatora''), ''abbacchio'' (''abbacchio alla cacciatora''), an Italian preparation of lamb,<ref name="abbacchioromanoigp-prodotto">{{cite web|url=http://www.abbacchioromanoigp.it/Il_prodotto_tp5_pg161.aspx|title=Abbacchio Romano IGP|publisher=abbacchioromanoigp.it|access-date=10 June 2014|url-status=dead|archive-url=https://web.archive.org/web/20140714115702/http://www.abbacchioromanoigp.it/Il_prodotto_tp5_pg161.aspx|archive-date=14 July 2014}}</ref><ref name="Treccani">{{cite web|url=http://www.treccani.it/vocabolario/abbacchio/|title=abbàcchio|publisher=Vocabolario – Treccani|access-date=15 January 2016}}</ref> capon<ref name="agricolaguidi">{{cite web |date=23 September 2020 |title=Cappone alla Cacciatora |url=https://www.agricolaguidi.com/cappone-alla-cacciatora/ |access-date=9 January 2024 |language=it}}</ref> (''cappone alla cacciatora'') or potatoes<ref name="orogel">{{cite web |title=Patate alla Cacciatora |url=https://www.orogel.it/it/foodservice/prodotti/le-ricette-veloci/patate-alla-cacciatora |access-date=9 January 2024 |language=it}}</ref> (''patate alla cacciatora''). Preparations vary by region. In southern Italy for example, cacciatore often includes red wine, while northern Italian it more often includes white wine. Some versions of the dish use mushrooms.<ref name="Schroeder" />
thumb|Rabbit cacciatore In ''abbacchio alla cacciatora'', pieces of ''abbacchio'' are browned in lard and then cooked for almost an hour with garlic, sage, rosemary, and salted anchovy paste.<ref>{{Cite book |author=Vv.Aa.|url=https://books.google.com/books?id=enigAgAAQBAJ&dq=Abbacchio&pg=PT457 |title=1000 ricette della cucina italiana: Il più grande libro illustrato dedicato alla tavola del nostro paese |publisher=Rizzoli |date=10 December 2010| isbn=978-8858609668 }}</ref> This recipe, typical of Roman cuisine, is prepared throughout Italy.<ref name="agrodolce">{{cite web|url=https://www.agrodolce.it/ricette/agnello-alla-cacciatora-bianco/|title=Agnello alla cacciatora|access-date=9 January 2024|language=it}}</ref> It is consumed throughout central Italy year round, especially for Sunday Lunch,<ref name="agrodolce" /> and is eaten as an Easter and Christmas dish.<ref name="abbacchioromanoigp-prodotto" /><ref name=":0">{{Cite web |date=19 July 2019|title=Abbacchio |url=https://www.lacucinaitaliana.com/glossary/abbacchio |access-date=1 November 2022|website=La Cucina Italiana |language=en-US}}</ref>
As of the 1990s in the southern Italian region of Campania, chicken cacciatore braised in white wine and tomato sauce was the most popular chicken dish. The preparation used rosemary, and onions rather than garlic. A variation eaten in the broader region including sweet red peppers, was extolled as containing the crucial ingredient for chicken cacciatori by Sophia Loren.<ref name=":1">{{Cite book |last=Schwartz |first=Arthur |title=Naples at Table: Cooking in Campania |publisher=HarperCollins |year=1998 |isbn=0-06-018261-X |location=New York |pages=[https://archive.org/details/naplesattablecoo0000schw/page/268/ 268], [https://archive.org/details/naplesattablecoo0000schw/page/298/ 298–299]}}</ref>
A famous and very similar dish to rabbit cacciatore is eaten on the island of Ischia off the Gulf of Naples, named ''coniglio all'ischitana'' ('Ischian-style rabbit'). Like rabbit caciatore, cooking the dish involves stewing rabbit in tomato sauce, garlic, and white wine. Various elements that distinguish the dishes have been put forward; the presence of a local wild variety of thyme known as piperno, or the inclusion of rabbit intestines in the sauce, but by the 1990s it was debated whether reproducing these elements was still observed.<ref name=":2">{{Cite book |last=Schwartz |first=Arthur |title=Naples at Table: Cooking in Campania |publisher=HarperCollins |year=1998 |isbn=0-06-018261-X |location=New York |pages=[https://archive.org/details/naplesattablecoo0000schw/page/302/ 302]}}</ref>
==See also== {{Commons category-inline}} {{Cookbook-inline|Chicken Cacciatore}} {{Portal|Italy|Food}} * Chasseur * ''Coq au vin''
==Notes== {{Notelist}}
==References== {{reflist|30em|refs= <ref name="Schroeder">{{cite book | url=https://books.google.com/books?id=YfEJQ7OZi0MC&pg=PA119 | title=Mother's Best: Comfort Food That Takes You Home Again | publisher=Taunton Press | author=Schroeder, Lisa | year=2009 | pages=119–121 | isbn=978-1600850172}}</ref> <ref name="Buonopane">{{cite book | url= https://openlibrary.org/books/OL35761380M/North_End_Italian_Cookbook |url-access=registration | title=The North End Italian Cookbook, 6th | publisher=Globe Pequot | author=Buonopane, Marguerite DiMino | year=2012 | page=367 | isbn=978-0762781904 }}</ref>}}
{{Cuisine of Italy|state=collapsed}}
Category:Italian chicken dishes Category:Rabbit dishes Category:Lamb and mutton dishes Category:Potato dishes