Coniglio arrosto alla reggiana, Cunìn a ròst

Emilia-Romagna is a region in northern Italy known for its rich culinary traditions. One popular dish from this region is Coniglio arrosto alla reggiana, which is roasted rabbit in the style of Reggio Emilia. This dish can be found in various towns and communes of Emilia-Romagna, including Reggio Emilia itself, as well as Modena and Parma. It is often served in local restaurants and trattorias, such as Trattoria da Lino in Reggio Emilia and Osteria Francescana in Modena.

Another traditional dish from Emilia-Romagna is Cunìn a ròst, which is roasted rabbit with onions. This dish can be found in towns like Bologna, Ferrara, and Ravenna. It is commonly served in local osterias and family-run restaurants, such as Osteria del Sole in Bologna and Osteria del Gambero Rosso in Ferrara.

Both Coniglio arrosto alla reggiana and Cunìn a ròst have received the PAT (Traditional Agri-Food Products) recognition, which is a certification given to traditional Italian food products. The specifications for Coniglio arrosto alla reggiana include using locally sourced rabbit, marinating it in a mixture of white wine, rosemary, and garlic, and roasting it until golden brown. Cunìn a ròst, on the other hand, involves marinating the rabbit in a mixture of white wine, vinegar, and onions before roasting it.

Sources:
– “Traditional Recipesss of Emilia-Romagna” – www.emiliaromagnaturismo.it
– “Traditional Agri-Food Products” – www.qualigeo.eu