The Tipp
Coniglio all'ischitana
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The island’s signature dish, prepared to perfection in this characteristic mountain restaurant. Rabbit meat is browned in a terracotta pot (the “fusiello”) with garlic, chili pepper, oil, and white wine. Cooking continues slowly with pienolo cherry tomatoes and local herbs (including the typical wild piperna), creating a thick, intensely fragrant and flavorful sauce traditionally used to dress bucatini as well.
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