The word cacciatore means “hunter” in Italian, and the dish it names – pollo alla cacciatora or cacciatore – carries the earthy essence of Italy’s countryside.

Typically made with chicken or rabbit, cacciatore is a rustic stew simmered with tomatoes, onions, herbs and sometimes peppers, olives, or wine. This warming, flavourful dish has evolved over centuries from a humble meal of necessity to a classic of Italian cuisine, beloved around the world.

Cacciatore dates back to the Italian Renaissance when “hunter-style” cooking was based on simple, accessible ingredients that could be easily gathered by hunters in the countryside. Instead of relying on elaborate seasonings or rare spices, hunters used wild herbs, fresh tomatoes, mushrooms, onions and garlic, creating a hearty, aromatic stew over an open flame. With whatever game they could catch – usually rabbit or fowl – these hunter-style stews became nourishing meals to enjoy after a long day outdoors.

Italian households eventually began to prepare pollo alla cacciatora (chicken cacciatore) as a substitute for rabbit, a more readily available meat. The dish quickly became popular in regions throughout central and southern Italy, particularly in Tuscany and Umbria, where countryside traditions flourished. Italian immigrants brought cacciatore to the United States, where it became a favourite Italian-American comfort food.

Italian cuisine is deeply regional, and cacciatore is no exception. While the dish generally calls for tomatoes, garlic, onions and herbs, local variations have developed based on the ingredients native to each region. In Northern Italy, for example, white wine is often used as the cooking liquid, and the recipe may include mushrooms and rosemary. In the southern regions of Italy, red wine is more common, and additions like bell peppers and olives are popular, adding layers of sweetness and brininess to the dish.

Even the choice of meat varies, with chicken as the most popular option today, but rabbit cacciatore is still prepared in certain areas, carrying on the original tradition. Each variation highlights the flavours of its region, transforming the dish into a tapestry of Italy’s diverse agricultural landscapes.

As Italian immigrants settled around the world, they brought the comforts of home with them, including cacciatore. In the United States, cacciatore gained popularity as Italian restaurants began to offer it as a classic, cosy dish reminiscent of Old World Italy. Variations have emerged, with chefs adding their own twists – sometimes by incorporating Italian sausage or a range of vegetables to deepen the flavours.

Today, cacciatore’s versatility has made it a beloved dish across Europe, the Americas and beyond. It’s simple to prepare, with ingredients that are affordable and widely available, making it a popular weeknight dinner for home cooks who love Italian flavours. Served over pasta, rice, or with a crusty loaf of bread, cacciatore remains a dish of convenience and comfort, appealing to anyone who loves rustic, heart-warming meals.