Winter in Umbria brings with it the fresh and crisp air of the hills, an ideal setting to rediscover the authentic flavors of the local culinary tradition. Rabbit porchetta is a dish that perfectly embodies this essence, combining the tenderness of rabbit meat with the unmistakable aroma of rosemary and sage, aromatic herbs that thrive in the lush Umbrian gardens. The preparation requires a special technique: the rabbit is stuffed with a filling of entrails and prosciutto, wrapped in a hug of flavors and cooked slowly, allowing the ingredients to meld and release all their fragrance. Served with sides of potatoes and fennel, it is the perfect dish for a family Sunday lunch, accompanied by a good dry white wine. Its richness of flavor and meticulous preparation make it ideal for special occasions, bringing the Umbrian tradition to the table in all its glory.

Remove the entrails from the rabbit, clean them, and cut them into small pieces. Cut the potatoes into cubes. Place everything in a pan with oil, salt, pepper, rosemary, sage, and cook until halfway done, then splash with dry white wine and let it evaporate. Remove the mixture from the pan, wrap it in a large slice of prosciutto, and insert it inside the rabbit along with a sprig of rosemary, a few sage leaves, and a nice bunch of fresh fennel, then sew up the opening made during cleaning. Place the rabbit in a greased baking dish. Put it in an oven, preferably wood-fired, and cook, taking care to check and baste the rabbit more than once. If the rabbit is very small, to prevent the legs from 'drying out', you can wrap them like little socks with aluminum foil, to be removed at the last cooking check.