Hunter’s style rabbit (Conillu a succhittu, region Sardinia)

Ingredients (6/8 servings)

a medium-sized rabbit

2 cloves of garlic

4 dried tomatoes cut into small pieces

4 laurel leaves

2 tsps of finely chopped rosemery

2 pinches of oregano

4/5 tbsps of pickled capers

half a glass of white wine

a stock cube

extra virgin olive oil

white vinegar

Jota soup (Jota, region Friuli Venezia Giulia)

The jota is a soup typical of the town Trieste (region Friuli Venezia Giulia). There are different versions of it, many of them also include potatoes. Traditionally this dish should be prepared to be served on the following day, after it has "rested". In this case you should boil it again and wait until it has cooled down a bit before serving.

Pasta with cauliflower sauce (Pasta chi vruocculi arriminati, region Sicily)

This recipe takes its name from the verb “arriminare”, which means to stir, to mix in the Sicilian dialect, as you have to mix the cauliflower with the pasta and other ingredients.

Ingredients (4/6 servings)

Maccheroni (type of pasta) – 600 g

Cauliflower – 1 kg

Raisin - 100 g

Pine nuts – 100 g

1 onion

6 marinated anchovy fillets

1/2 packet of saffron

olive oil

salt and pepper