The rabbit is native to both Spain and North Africa and was introduced to Italy by the Romans in the third century BC. Wild rabbit is, understandably, a very lean meat with a delicate, gamey flavour which works equally well paired with tomato-based stews and rich, creamy sauces. It is particularly prevalent in regional dishes from the north of Italy, with the abundant countryside providing the perfect breeding ground.

Browse this collection of rabbit recipes for some fantastic inspiration from some of Italy's finest chefs. Gaetano Trovato's elegant rabbit recipe is paired with the classic Italian flavours of olives, capers, tomatoes and potatoes, while Andrea Sarri opts for for cheese, cream and mushrooms in a delicious filled pasta dish. Alessandro Gavagna's rabbit loin recipe is served with creamy mashed potato and the sweet anise flavour of tarragon, or for a hearty rabbit stew recipe try Andrea Migliaccio's stunning one pot dish based on the regional dish of Ischia.