The Italian island of Ischia is home to wild rabbits that have long been hunted by the local people who use the animal’s meat in various traditional specialties, including coniglio all’ischitana. This meat specialty is typically made by sautéing pieces of cleaned and skinned rabbit in olive oil until browned and then cooking the meat slowly with a splash of dry white wine, tomatoes, onions, garlic, chili pepper, salt, pepper, and aromatic herbs such as rosemary, oregano, wild thyme, marjoram, sage, and fresh basil leaves.

The dish is traditionally prepared in a large terracotta casserole, and the rabbit’s liver mixed with red wine vinegar is also commonly added while the meat’s cooking. Coniglio all’ischitana is typically enjoyed warm or at room temperature, and it is usually accompanied by pasta.