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Marche — inland provinces, Macerata and Ascoli Piceno Techniques

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Marche — inland provinces, Macerata and Ascoli Piceno
Coniglio alla Cacciatora Marchigiana
Marche — inland provinces, Macerata and Ascoli Piceno
Hunter-style rabbit braise from Marche, built on a base of onion, garlic, rosemary, and white wine with the addition of local olives and capers — a sour-saline element that distinguishes the Marchigiana version from other regional cacciatore preparations. The rabbit is jointed, seasoned, and browned in olive oil, then braised with white wine, stock, and olives for 45–60 minutes until falling from the bone. The sauce reduces to a thick, glossy coating. Vinegar is added at the end to sharpen the finish — a detail specific to Marche that cuts through the rabbit's slight gaminess.
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