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Rabbit alla Reggiana

by | Jul 14, 2017 | Products | 0 comments

The area surrounding Reggio Emilia are characterized by the presence of both Bassa valleys and the smooth mountains of Appennino Reggiano. Since the period preceding the Roman Empire, there was a sort of silent alliance between the country and the mountain settlers: cereals, legumes and vegetables grown in the valley were exchanged for chestnut, grapes and wild animals, of which the woods of Appennino had in abundance.

A real barter: not only did it grant these people survival for centuries, but it also favored the creation of recipes made with wild animals within peasants’ culinary tradition: birds, boars and above all, rabbits. Roast Rabbit alla Reggiana was especially cooked in the country of Reggio Emilia.

Each family used to raise its own rabbit: women were those who cared of it and they used to feed rabbit with herbs and seeds. Rabbit alla Reggiana recipe bears many evidences of its ancient origins: it requires rabbit meat to be marinated or long, with berries and aromas. This because, up to the Middle ages, rabbit breeders didn’t exist and rabbit was considered a wild animal.
Considering the national culinary tradition, the rabbit never appeared on the tables of rich people banquets, cause it was seen as an animal “for the poors”; thus rabbit entered urban people cuisine only 40 years ago.

Thanks to Chef Andrea Medici, Osteria in Scandiano

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