This dish is born from my experiments with pigeons. I like the Umbrian way of cooking a pigeon, but sometimes I really want the pigeon breast red to savor all its flavors. So I get several parts of the pigeon: the breast, the legs, many little pieces of meat and all the bones.
From the bones you can prepare a wonderful broth, which can be served as a very light consommè or as a soup with vegetables and pasta, a fully fledged first course. Added pieces of the meat chopped from the bones, make this still more substantial.
As pasta I chose "fregola", which is a Sardinian speciality, but which was produced in this case at Bolsena lake in Tuscia from "Senatore Capelli" flour. Any other high quality small pasta will do.
With this soup you need a white wine, an EST!EST!EST! for the Fregola from Bolsena lake, an Orvieto Classico or a Grechetto for the bird.