Story of the Dish Coniglio in Umido alla Toscana is a classic expression of Tuscan country cooking, where rabbit has long been valued as an economical, flavorful meat particularly suited to slow cooking with wine, aromatics, tomato, herbs, and extra-virgin olive oil. Rabbit was historically common in rural households because animals could be raised on relatively little land and provided lean, delicate meat. Across Tuscany there are numerous local ways of preparing it: roasted

Story of the Dish Traditional Ligurian Rabbit Braised with White Wine, Taggiasca Olives, Pine Nuts, Rosemary, and Aromatic Herbs Story Coniglio alla Ligure is one of the most representative dishes of Liguria, particularly associated with the western part of the region, where rabbit has long been an important part of rural cooking. Liguria is a narrow territory suspended between the Mediterranean Sea and steep mountains. Its cuisine reflects that geography. Olive oil, aromatic

A refined rabbit croquette with a thin crisp shell, moist braised rabbit, Pecorino, thyme, lemon and concentrated roasted jus.