ITALIAN RECIPES TRADITIONAL AND CREATIVE  The description and the Italian recipes of the meat
 The guinea fowl or guinea hen (faraona): description and Italian names
Numida meleagris galeata 
The guinea fowl (faraona) is original of western Africa , and ancient Romans and Greeks already knew this animal and appreciated its meat. It is traditionally farmed in Veneto and Emilia-Romagna and Lombardia. They are birds insect and seed-eating, ground-nesting and resembling partridges, but with featherless heads and spangled grey plumage. The organoleptic characteristics are similar to the Pheasant. It is approximately 23 inches (60 cm) long. On the head presents a horn and two fleshy lobes in the rear part of the jaw. On the market it is sold ready to be eaten. Due to the dark colour and leanness of its meat it is easy a distinction from other poultry and birds. Its meats are tasty, more aromatic than those of the chicken, lean and rich in proteins. It is possible a cooking in different manners: roasted and stuffed belong maybe to the most traditional Italian cooking.
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