Story of the Dish Coniglio alla Friulana belongs to the borderland cooking of Friuli Venezia Giulia, a region where Alpine, Venetian, Austrian, Slovenian and Adriatic influences meet at the table. Rabbit was historically a practical farmhouse meat: lean, economical, easy to raise, and well suited to slow cooking with wine, herbs and vegetables. The Friulian approach is restrained. The meat is browned carefully, perfumed with rosemary, sage and juniper, deglazed with dry white

Italian Herb Roasted Rabbit Story of the Dish Traditional Italian Roasted Rabbit with Rosemary, Sage, Garlic, White Wine and Natural Pan Jus By Chef Gianluca Deiana Coniglio Arrosto is one of the great dishes of traditional Italian country cooking. Rabbit is lean, delicate, and naturally sweet, which means it requires more attention than heavier meats. Cooked correctly, the flesh remains tender and juicy while the exterior develops a beautiful golden crust scented with rosema

Sicilian Sweet and Sour Rabbit Region: Sicily Origin: Southern and Eastern Sicily Course: Secondo Piatto Serves: 4 to 6 Coniglio alla Stimpirata, also known in different parts of Sicily as coniglio alla stemperata, is one of the island’s classic sweet and sour meat preparations. Rabbit is browned and slowly cooked with celery, onion, olives and capers, then finished with vinegar and sugar to create the unmistakable Sicilian agrodolce. The dish should not taste sweet. The purp