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Why coniglio? High in protein, a white meat every local farmer or even a local contadina who had a small orto or country house with land could raise rabbits. They still do today. I live in rural Irpinia, Campania, Italy. East of the Amalfi Coast. They prefer coniglio (rabbit) over chicken, which they raise for eggs — an sustainable income generating commodity. They don’t roast or cook chicken until it has out lived its egg producing potential — then it goes into a pot to be boiled forever. A tough bird by then. Sunday pranzo often has roast coniglio on the table.

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Thanks for this! Good to see it confirmed; I was beginning to wonder if they were pulling my leg.

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For variety’s sake, try the horse? https://www.amazon.it/dp/B06XP2BPHR?ref=emc_b_5_mob_i

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