Lepre in Salmì alla Marchigiana

Marche — inland mountain provinces, Pesaro-Urbino and Macerata

Hare braised in a long salmì (salt brine and wine marinade then braise) from Marche — a classic game preparation that requires marinating the jointed hare for 24–48 hours in red wine, juniper, herbs, and vegetables before braising in the same marinade with added lard and olives. The 'salmì' is distinguished from a simple braise by the intensity of the marinade treatment: the hare absorbs the wine's tannic structure and the juniper's resin note deeply before cooking. Served with Marchigiana tagliatelle or polenta.

• Long-marinated hare braised in red wine — the French version is more elaborate (stuffed with foie gras) but the salmì concept is the Italian parallel to the French royal preparation → Lièvre à la royale French
• Hare braised in red wine and vinegar with juniper — directly parallel to the salmì technique; the Marchigiana and Bavarian hare traditions share the wine-juniper-brine approach → Hasenpfeffer German
• Hare braised in red wine after marination — the Iberian game braise tradition that runs parallel to the Italian salmì method → Liebre al vino tinto Spanish

Intensely savoury, winey, with the unmistakable resinous note of juniper; the hare's lean flesh absorbs the salmì's complexity over 48 hours; a deep, dark, demanding dish