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.