right. ♪ ♪ ♪ today, pigeon is still an orvieto staple.th a pigeon four page, and it is so nice. >> cut this way. >> because pitching can be tough, valentino cooks the bird two ways, ensuring it is moist and flavorful. half of the pigeon is traced traditionally, and the other boroughs from far and wide. >> so you have never trained as a chef. >> never. it is something that is my blood. i studied as accountant. it was very useful for my job, but not for cooking. this is the breast. i put in the soy sauce marinated. >> marinated. yes, you put in soy sauce. >> marinate, yes. then cook in sous vide, that is modern technique to cooking. >> to make it moist? >> and this is easy, this is the easy part. for the likes, [speaking non-english] >> nice. >> just like most other dishes, no part of the patient goes to waste. >> this is has to cook altogether in this pan with all of oil. >> the heart and the liver? >> yeah, it's very bloody. [speaking non-english] everything. >> the kidneys, the liver, the heart, everything? >> yeah, yeah. >> it's like yo