Spezzatino di Coniglio alla Ligure con Olive e Pinoli
Liguria — Entroterra Genovese e Riviera di Ponente
Liguria's rabbit stew — the definitive Ligurian meat preparation. Jointed rabbit braised with Taggiasca olives, pine nuts, rosemary, marjoram, white wine, and tomato in olive oil. The Taggiasca olives and pine nuts are as essential as the rabbit — they provide the textural and flavour counterpoints (olive butteriness, pine nut nuttiness) that transform a simple braise into something specifically and unmistakably Ligurian. Every farmhouse in the hills above Genoa has this dish in its repertoire.