Meats and cured meats

Ischia pit-reared rabbit

Ischia pit-reared rabbit: raised semi-wild in pits of green tuff

On Ischia these rabbits live in pits dug up to four metres deep and lined with parracine, the island's dry-stone walls of green tuff, where they form colonies much as they would in the wild. Their diet is mostly wild grasses, vine and fig leaves, straw and bean pods, with no compound feed. A Slow Food Presidium, it is also a traditional agri-food product (PAT) of Campania.

• Firm, compact meat that clings to the bone, far from the bland softness of intensive farming
• Semi-wild group life, each colony led by a dominant male
• A deep flavour shaped by a diet of wild herbs and leaves

How to enjoy it. It wants slow cooking: the island way is coniglio all'ischitana, braised in a terracotta pot, Ischia's classic Sunday dish.

Production areas

Campania

Season

[object Object]

The full story, sources and places on apulica.com →