The freshness of the green peppers, freshly picked, perfectly complements the tenderness of the rabbit in a dish that represents the culinary tradition of Puglia: rabbit with peppers and olives. This second course, with its rich and enveloping flavor, is characterized by its soft texture and the contrasting tastes that emerge from the combination of simple yet high-quality ingredients. The slow cooking in a pan allows the flavors to meld, enhancing the delicacy of the rabbit meat and the intensity of the peppers, while the black olives add a salty note that completes the harmony of the dish. In Puglia, this preparation is often associated with Sunday lunches, when the family gathers around the table to enjoy traditional dishes. The choice of white wine to deglaze the rabbit is essential: it enhances the aromatic notes of the ingredients and provides a slight acidity that balances everything. There are various regional variations of this recipe, some include the addition of tomatoes or aromatic herbs like rosemary, but the heart of the dish remains unchanged, celebrating the simplicity and genuineness of Puglian ingredients. Perfect for an informal dinner with friends or a festive lunch, rabbit with peppers and olives represents one of the many delights that the cuisine of this region has to offer, bringing to the table a taste of tradition and authenticity.

Cut the rabbit into pieces; in a large pan, sauté the chopped onion in oil, add the rabbit and brown it as well. Pour in the wine, let it evaporate, and continue cooking by adding a little water and covering it. Meanwhile, sauté the peppers cut into quarters in a little oil and add them to the rabbit, then mix in the pitted olives. After about half an hour, the rabbit should be cooked; adjust with salt and pepper and serve hot.