Classical tradition
Coniglio alla Ligure
Rabbit slowly cooked with vegetables, white wine, baby artichokes, potatoes, black olives, capers and aromatic herbs—tender and savory with bright, briny accents.
The story
About the dish
Slow cooking lets the rabbit take on the sweetness of the vegetables and the gentle acidity of white wine. Baby artichokes add a tender vegetal bitterness, potatoes absorb the cooking juices, and black olives and capers sharpen the dish with salt and tang while aromatic herbs keep the finish fresh.
Coniglio alla Ligure belongs to Liguria’s cucina di terra, the inland cooking that sits beside the region’s famous seafood. Liguria’s official tourism site presents rabbit with olives and herbs as part of a family-centered food tradition tied to shared occasions. It is a compact portrait of the landscape: lean meat deepened by wine, garden herbs and the concentrated savor of olives.
Ingredients and preparation can change. Please ask our team about current availability and dietary needs before ordering.