"Hare in the style of the hunter." Hare cooked in a sauce of tomatoes flavoured with sage, garlic and rosemary.

"Hare in the style of Maremma" in Tuscany. Hare stewed with red wine and nutmeg, sometimes juniper berries.

Hare stewed in red wine with sultanas and pinenuts, often flavoured with cinnamon.

Hare stewed in red wine with sultanas and pinenuts, often flavoured with cinnamon.

"Hare in the style of Piedmont." A dish from Piedmont of hare traditionally stewed in Barbera, a meaty red wine, cloves, bay leaves and herbs and sometimes enriched with bitter chocolate.

"Hare in the style of Trentino" Hare marinated in red wine and vinegar, with rosemary, bay leaves, cloves, sage and juniper berries, and then stewed in the marinade with currants, pinenuts a little added cinnamon.

"Hare in the style of the Veneto." A dish from Padua of hare cooked on a spit.

Hare marinated and then stewed in white wine with grapes and herbs.

"Hare with olives." A dish from Umbria of hare with olives, fresh herbs and red wine.

Civet. Found in Piedmont, this is jugged hare, marinated in wine with cloves, nutmeg and cinnamon and stewed with the livers of a chicken and a rabbit.