With a very sharp knife, bone the pigeons, keep the breasts whole, remove the legs, take out the liver, heart and lungs and after cleaning well, chop finely.
Take the pigeon breasts and lightly tenderise, season with salt and pepper and spread with Demetra black truffle sauce, and stuff with the chopped offal.
Close and wrap in the pork caul fat.
Pour a little extra virgin olive oil into a non-stick frying pan, add the coarsely chopped shallot, rosemary and sage.
As soon as they colour, add the pigeon breasts and legs, cooking about 4 minutes on each side.
Pour over the white wine and simmer until reduced, then roast the legs in the oven for about 20 minutes at a low temperature. Once cooked, take out and keep warm.
For the pigeon stock
Brown the carcasses and the chopped vegetables in a frying pan with a very little extra virgin olive oil, then roast in the oven at 160°C for about 20 minutes.
Put the pan back on the heat and add a little stock, red wine and reduce by half. Push through a chinois, squashing the vegetables.
Continue cooking, adding a dessertspoon of corn starch mixed with a little water.
Toast the slices of bread, put on in the centre of each plate and drizzle over a little dry Marsala. Spread with the Demetra Tuscan truffle sauce, top with the sliced pigeon breast and rest the two legs against it.
Drizzle over a little of the stock made previously.