Pigeon bread soup

Clean the Whole pigeons, pat them dry, and season generously with Fine sea salt and Freshly ground black pepper.

In a large, heavy-bottomed pot or Dutch oven, heat the Extra-virgin olive oil over medium heat. Add the diced Pancetta and cook until crispy. Remove the crispy Pancetta with a slotted spoon and set aside, leaving the rendered fat in the pot.

Add the finely diced Yellow onion, Carrot, and Celery stalk to the pot. Sauté gently until the vegetables are softened, about 8-10 minutes. Add the minced Garlic cloves and cook for another 2 minutes until fragrant.