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Rabbit is fairly popular throughout Italy. The Marche boasts one of the more elaborate recipes, coniglio imporchettato (deboned rabbit stuffed with truffles and sausage). It's also a favourite in Sicily (see cunigghiu). In Emilia-Romagna they make coniglio saporito (rabbit stew with chicken livers, anchovies and capers).

Two endangered Italian rabbits are included in the Ark of Taste: the coniglio da fossa di Ischia, or Ischia cave rabbit, raised in hutches in the volcanic rock on the island in the Bay of Naples (Campania) and the coniglio grigio di Carmagnola (Piedmont).

Text © Dana Facaros and Michael Pauls

Images by: Alpha