Chef inspiration
Casarecce al Ragù Bianco di Coniglio
Rosemary and rabbit shape this special, with a fragrant herbal lift and full-bodied savory richness.
The story
About the dish
Rosemary and rabbit form the flavor foundation of Casarecce al Ragù Bianco di Coniglio. Slow cooking gives it time to soften, concentrate, and gather savory depth. It lets rosemary bring a fragrant herbal lift; rabbit bring full-bodied savory richness.
The name itself is part of Italy’s practical pasta vocabulary: a few words can identify format, geography and the plate’s central flavor.
Ingredients and preparation can change. Please ask our team about current availability and dietary needs before ordering.