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Albrecht Dürer, Young Hare

In central Italy it's popular stewed over flat pasta like pappardelle or tagliatelle. It's also stewed as a main course alla cacciatora or similar. Lepre in dolceforte is a wonderful Tuscan dish involving chocolate and vinegar, candied citrons, pine nuts, raisins and prosciutto. In Piedmont they make lepre in civet (or sivè), marinated and cooked in its own blood with red wine and herbs and spices. In Trieste they make lepre alla boema (in a sweet sour sauce, served on polenta).

Text © Dana Facaros and Michael Pauls

Images by: PD Art