Ischia-style rabbit (coniglio all'ischitana) is the signature dish of the island of Ischia, a meat course that tells of centuries of country life and land-based cooking. Contrary to what you might think, the green island does not live on fish alone: inland, among vineyards and terraced fields, rabbit has always been the star ingredient of the Sunday table and of family celebrations. It is rabbit cooked slowly in a pan with extra virgin olive oil, garlic, chilli, piennolo cherry tomatoes, local white wine and aromatic herbs such as thyme and basil. The result is wonderfully tender, fragrant meat, accompanied by an intense sauce often used to dress bucatini, giving rise to an equally famous pasta course.
The true Ischian peculiarity is so-called "pit-raised" rabbit. In the past, farmers raised rabbits in deep holes dug into the island's tufa soil, where the animals lived freely and fed on wild herbs. This rearing method, today increasingly rare and precious, gave the meat a unique flavour, more rustic and tasty than that of intensively farmed rabbit. Pit-raised rabbit represents a living memory of Ischia's rural culture, a deep bond between the cuisine and the land. Preparing this dish means safeguarding a tradition handed down from generation to generation, from the choice of the raw ingredient to the slow rhythm of the cooking.
At Nascondiglio dell'Amore we prepare Ischia-style rabbit the way it was done in the old days, respecting the timings and gestures of tradition. We cut the rabbit into pieces and slowly brown it in an earthenware pan with extra virgin olive oil, unpeeled garlic and a pinch of chilli. We deglaze with the island's white wine, let it evaporate and add fresh cherry tomatoes, the aromatic herbs from our garden and part of the rabbit's liver, which gives the sauce an unmistakable roundness. The cooking continues over a gentle heat for over an hour, until the meat falls off the bone and the sauce becomes thick and fragrant. It is a dish that allows no haste: every step is designed to enhance the quality of the raw ingredients. You can discover all our dishes by browsing our menu, or read the recipe step by step on our blog.
Ischia-style rabbit is a dish that requires time and care: slow cooking cannot be improvised and the quality of the meat depends on the choice made on the day. That is why we always invite our guests to book the rabbit one day in advance, so that we can prepare it at its best and guarantee every table a dish cooked to perfection. Booking in advance also means securing availability, especially at weekends and in high season, when our rabbit is particularly in demand among lovers of traditional cuisine. To learn more about the role of rabbit in Ischia's cuisine, we recommend the dedicated read on our blog. A phone call or a message is all it takes to reserve your Ischia-style rabbit.
Nascondiglio dell'Amore is located at Via Serbatoio 34 in Ischia, in a quiet and panoramic position that offers a splendid view over the sea. Our terrace is the ideal place to enjoy Ischia-style rabbit surrounded by the scents and colours of the island, away from the bustle yet just a few minutes from the centre. Since 1971 we have welcomed our guests with the same passion as ever, offering authentic cuisine and a family atmosphere. Whether you are a visitor discovering the island's flavours or an Ischian in search of home tradition, here you will find a dish that tells the story of Ischia in every bite. For information, opening hours and bookings, visit the contact page: we will be delighted to welcome you to our table.