If ever there was a need, to make the Ligurian rabbit even more famous, it took the director Paolo Sorrentino in the film kissed by the Oscar: “The Great Beauty”. The scene is the one in which Cardinal Bellucci tells Jepp Gambardella (Toni Servillo) in great detail about the preparation of this lucky dish belonging to Western Ligurian cuisine.
In Liguria, rabbit breeding has been widespread since ancient times due to its good yield and high reproducibility. After all, the first farms are closely linked to the Roman settlements which had drawn the art of carrying out this practice from the Phoenicians.
Flavours of Liguria
The recipe contains all the flavors of Liguria, starting with the encounter between the sweet meat of the rabbit and the bitterness of the Taggiasca olives. To complete this roundup of tastes, the aroma of spices and the delicacy of pine nuts.
The Ligurian rabbit was named as “Carlona rabbit” by Charlemagne and understood as a preparation made with the available ingredients. In the original recipe, the rabbit’s head and liver are crushed and cooked separately to obtain a sauce with which you can also season excellent pasta and in some cases, instead, you can add artichokes.
The Ligurian rabbit was named as “Carlona rabbit” by Charlemagne and understood as a preparation made with the available ingredients. In the original recipe, the rabbit’s head and liver are crushed and cooked separately to obtain a sauce with which you can also season excellent pasta and in some cases, instead, you can add artichokes.