Coniglio all’Ischitana (Rabbit Ischia Style) is a centuries old traditional dish prepared due to the abundance of native rabbits on Ischia.
These days the rabbits are mostly farmed in cages although lately there has been a resurgence of the ancient way of breeding the rabbits in underground tunnels dug by the rabbits themselves. This breeding method named “Conigli di Fossa” (rabbits from the hole) is now recognised as a Slow Food Presidio. Not only does the encouragement of the Slow Food Presidio endeavor to keep ancient traditions alive, the rabbits are bred in their natural environment, hence healthier and happier rabbits!
Traditionally this dish is cooked in a terracotta pan. I use a terracotta tagine that I’ve had for years and it works a treat. Otherwise any pan with a lid will work.
Read more about these happy bunnies here http://www.conigliodifosso.it/