Recipe: Roasted Rabbit or Coniglio Con Pomodoro, Cipolla, Vino, e Le Erbe

Roasted Rabbit or Coniglio Con Pomodoro From a culinary perspective, I’m always surprised by what one culture finds appealing and another finds foreign and strange.  For example, in parts of Sicilia consuming raw snails is thought to fight gastrointestinal disorders and in Tuscany (and other parts of Italy) pork blood pie is prized (and it’s tied to the idea of […]

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