Coniglio con olive e pinoli

In the old days meat was cooked only on Sundays, and rabbit was the usual countrymen’s meal. To give a zest of lavishness, most housewives added unpretentious ingredients easily available: pickled olives and pine nuts from Versilia. It is a simple recipe relying on natural ingredients that acquires special flavour thanks to cooking care and plain secrets. To top it all, the famous Carmignano red wine produced in the district. Guests are really spoilt!