Coda di Pollo

Coda di Pollo, Italian for "chicken tail," is a prized and relatively rare cut in yakitori cuisine, referring to the fatty tailbone area of the chicken, also known as the pope's nose or chicken butt. While its name suggests Italian origin, the dish is most celebrated in Japan, where it is grilled over charcoal as a skewered delicacy.

The key ingredient is the small, triangular piece of meat and fat from the chicken's tail, which is exceptionally rich and gelatinous. A great version is distinguished by its texture: the exterior must be rendered crisp and smoky from the binchotan charcoal, while the interior remains molten and unctuous, almost bursting with savory fat. The seasoning is typically simple—either salted (shio) or brushed with a sweet soy tare—to let the intense, gamey flavor of the fat shine.

Regional variations are minimal, as the cut itself is specific, but preparation methods differ. In Kyoto, high-end yakitori venues are known for their meticulous sourcing and grilling technique. At a renowned but unnamed yakitori spot in Kyoto, featured on *Cosa mangiamo oggi?*, the chef explained that the tail is skewered in a specific way to ensure even cooking of the fat. Similarly, at Torisho Sai, also in Kyoto and highlighted by the same creator, the coda di pollo is served as a signature course, prized for its perfect balance of crispy skin and liquid fat. These Kyoto specialists elevate the humble cut into a luxurious, must-order item for yakitori connoisseurs.