Arrotolato con Pollo alle Erbe

Arrotolato con Pollo alle Erbe is a stuffed and rolled chicken dish rooted in the culinary traditions of Piedmont, Italy. The name translates to "rolled chicken with herbs," and the preparation typically involves a boneless chicken breast or thigh, pounded thin, layered with a savory herb filling, then tightly rolled, tied, and cooked—often by braising or roasting—to create a compact, sliceable roulade.

Key ingredients include fresh herbs such as rosemary, sage, thyme, and parsley, often combined with garlic, grated Parmigiano-Reggiano, and sometimes prosciutto or pancetta for richness. A great version is distinguished by a moist, tender interior, a well-sealed exterior that prevents the filling from leaking, and a balanced herbal flavor that complements rather than overwhelms the chicken. The roll should hold its shape when sliced, revealing a neat spiral of filling.

In Cuneo, Italy, the dish is notably served at Sandia Bar Salutare, where it has been praised by local food personality Franchino Er Criminale. Regional variations across Piedmont may incorporate local cheeses like Toma or Robiola, or swap the herbs for truffle shavings in season. Some versions use veal or pork instead of chicken, but the arrotolato remains a staple of rustic Italian home cooking and trattoria menus.