Il Coniglio Valsabbino laccato al miele
Unlike classic Brescia-style rabbit, this recipe requires marinating the meat with herbs for a whole day to give the dish its unmistakable taste, which is then enhanced by slow cooking in the oven. In particular, local rabbit from Valsabbia is used.
Garda bresciano Groppello Magrì (Delai Sergio)
Recipe by Ristorante Al Poggio Verde – Barghe