Regional cooking Piedmont, rolata di coniglio

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	`ROLATA DI CONIGLIO`

	`Delicate starter derived from our countryside, where in the past, and still today for the more nostalgic, every farm had a rabbit. The starter is very delicate, because of the lean meat of this fabulous animal: it is boned and transformed into rolata, like a salami. The rolata is cooked, let cool and then it is finely chopped. Not to overlay too much the flavor of the meat, the slices are arranged on a bed of lettuce and seasoned with olive oil and balsamic vinegar.`

	`Wine: Dolcetto d'Alba`

	`Season: suitable in all seasons`

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