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Azdora rabbit

Azdora rabbit

Seasoned with tomato and olives, rabbit is the star of a traditional, simple and tasty dish



  • 1 rabbit weighing approximately 1,400 kg

  • 200 g olives

  • 400 g tomato sauce

  • 4 cloves of garlic

  • rosemary

  • 2 dl red wine

  • oil
  • salt and pepper.




Cut the rabbit into pieces, put them in an earthenware pan with oil, garlic a good pinch of rosemary leaves chopped together, then fry them on a high heat.

When the rabbit is evenly browned, season with salt and pepper, douse with red wine and cover with a lid.

Continue cooking for about one hour.

When the rabbit is half cooked, add the tomato sauce and pitted olives.

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