Chef inspiration
Coniglio Disossato alla Bresciana
In this special, chanterelles, polenta, and rabbit create a woodsy, deeply savory note and a mellow grain character that carries the surrounding flavors.
The story
About the dish
The central flavors in Coniglio Disossato alla Bresciana come from chanterelles, polenta, and rabbit. The profile moves from a woodsy, deeply savory note in chanterelles, through a mellow grain character that carries the surrounding flavors in polenta, to full-bodied savory richness in rabbit.
It carries a Lombard cue toward northern traditions of rice, polenta, butter, cheeses and braised meats that vary markedly from province to province. In the dish, chanterelles contribute a woodsy, deeply savory note, giving that cultural setting a sensory anchor.
Ingredients and preparation can change. Please ask our team about current availability and dietary needs before ordering.