A Ligurian dish of rabbit cooked in white wine with pinenuts and olives flavoured with sage.

Rabbit braised in Rossese wine, with tomato, garlic, rosemary and olives.

Rabbit larded with pancetta and then roasted and served with a lemon and butter sauce.

Rabbit stewed with garlic, lemon and herbs.

Rabbit stuffed with its liver and heart, minced (US: ground) and bound with grated cheese, and then roasted or stewed with calf's feet and served cold in aspic.

Marinated rabbit dipped in egg and flour and fried until golden.

A dish from the Marches of rabbit cooked in the style of a suckling pig in a wood-burning oven, often stuffed with the things that grow locally, like wild fennel and garlic, with pancetta for added flavour.

Rabbit stewed with herbs, usually in white wine.