Coniglio

After pork and chicken, rabbit is one of the most popular meats in Italy. Wild rabbit, coniglio selvatico, is rare as the animal is almost totally extinct from the countryside. However, the lepre or hare (opposite) is still likely to be the trophy of the Italian hunter.

A small number of rabbits are kept in Italy by anyone who has the space and facilities, but most rabbit is farmed. Coniglio alla cacciatora, with mushrooms, is the best-known rabbit recipe, but rabbit ragù, made with tomatoes and served with polenta, is also a classic dish. In Liguria, the rabbit is also very much in demand, see Coniglio Affogato alla Ligure.