Marche style stuffed rabbit with herbs, pancetta, bread and a white wine roasting jus, prepared with professional boning and roasting technique.

The artichoke becomes the vessel, aromatic frame and part of the sauce. Delicate rabbit, Taggiasca olives and fermented lemon build a complete main course while leaving the vegetable visually and aromatically dominant.

Story of the Dish Coniglio alla cacciatora is a dish built around patient browning, aromatic vegetables, wine and herbs rather than heavy sauce. The word cacciatora refers to the hunter’s style of cooking, a practical method in which modest cuts are browned well and then simmered with pantry ingredients until they become tender and deeply flavored. Rabbit is particularly suited to this treatment because its meat is lean, delicate and capable of absorbing the character of wine