Aletta di Pollo

Aletta di Pollo, the Italian term for chicken wing, has become a celebrated dish in high-end yakitori restaurants in Kyoto, Japan, where it is known as *tebasaki*. The dish typically consists of the wing's drumette and flat, often separated, seasoned simply with salt (*shio*) or a tare glaze. A great version is distinguished by its skin, rendered perfectly crisp and caramelized while the meat remains juicy and tender, a result of meticulous grilling over binchotan charcoal. The bone should be easily pulled away, and the flavor should be a pure expression of the chicken, enhanced only by the smoke and seasoning.

In Kyoto, the dish is a specialty at a high-end yakitori spot featured on *Cosa mangiamo oggi?*, where the chef’s precise control over heat and timing is paramount. Another notable venue is Torisho Sai, also praised by the same program, which offers a refined take on the classic, emphasizing the quality of the chicken. Regional variations are minimal in this context, as the Kyoto style focuses on the purity of the ingredient. However, in Italy, *aletta di pollo* is often marinated in lemon, garlic, and herbs before being roasted or fried, while in the United States, Buffalo wings are deep-fried and coated in a spicy vinegar-based sauce. The Kyoto yakitori version, by contrast, is a study in simplicity and technique.