“Coniglio in potacchio” is a tasty meat dish from the farming tradition of the Marche region, with country-side taste enriched by the strong flavours of garlic and rosemary. The word “potacchio” identifies a meat stewing process with aromatic herbs, broth or water and tomatoes.

What to know


  • 1 coniglio
  • 50 g di olive nere
  • 100/150 g di pomodorini freschi
  • 1 bicchiere di vino bianco secco
  • 1 cipolla
  • 3 o 4 spicchi d’aglio
  • 1 rametto di rosmarino
  • ½ bicchiere d’olio extravergine d’oliva
  • Sale e pepe


Brown rabbit pieces in oil and then add chopped onion, tomato dices and garlic. Let the sauce cook, add salt and pepper, rosemary and wine.

Keep cooking over low heat for about 40 minutes with the lid on.  After about 20 minutes, add pitted halved olives. You can use green olives or mix them with black ones, as preferred.

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