Coniglio in agrodolce

Coniglio in agrodolce, or sweet-and-sour sauce, is sometimes called coniglio alla stemperata, a term used for dishes that include the addition of vinegar at the end of cooking to temper the sauce. In Calabria, such a preparation would be relatively simple, with the rabbit braised in wine and/or wine vinegar. But in the Sicilian city of Syracuse, cooks prepare dishes to satisfy the local sweet tooth, which means that raisins, pine nuts, and a</