On a summer day, when the sun shines high and the scent of the sea mingles with that of the land, Ischian Rabbit becomes the perfect dish to bring to the table. This recipe, typical of Campania, enhances the freshness of the cherry tomatoes, which, picked at full ripeness, give the dish a lively and authentic flavor. The technique of searing the rabbit over high heat not only ensures a perfect golden color but also seals in the juices, making the meat tender and succulent. The addition of white wine during cooking helps create a rich and aromatic base, enhanced by aromatic herbs like basil, thyme, and rosemary, which thrive in the island gardens. Ischian Rabbit is ideal for a family lunch or a dinner among friends, accompanied by a side of seasonal vegetables or good homemade bread to soak up the delicious sauce. A dish that celebrates the culinary tradition of Campania and invites you to savor every moment of togetherness.

Cut the rabbit into small pieces; rinse it in water and vinegar and dry it. Sauté the 'clothed' garlic in oil in a large pan; remove them and sear the rabbit pieces over high heat, ensuring they are all well colored; add the wine and let it evaporate. Pour in the chopped cherry tomatoes, season with salt and pepper, and finally add the herbs. Let it cook for about half an hour. Serve warm.