Skip to main content

Coniglio in Agrodolce + Ronchi di Cialla Ribolla Gialla 2017 #ItalianFWT

Kevin of SnarkyWine is hosting the #ItalianFWT bloggers as we focus on the Whites of Northeastern Italy. Read his invitation here.

If you are reading this early enough, hop over to Twitter on Saturday, August 3rd at 8am Pacific time and join a live chat. Search for hashtag #ItalianFWT to read the comments and chime in. Then find inspiration and make discoveries with some of the #ItalianFWT writers this month...

In My Glass

The Colli Orientali del Friuli is a Denominazione di Origine Controllata (DOC) located within the Italian wine region of Friuli-Venezia Giulia and it has been thriving grape-growing region since the Roman era. Known primarily for its white wines, I was excited to get my hands on a single varietal indigenous grape: Ribolla Gialla. Okay, I'll also admit that I love saying the name of that grape. It's so melodic. Ribolla Gialla. Ree-boh-lah jahl-lah.

Ribolla Gialla is an ancient white varietal from northern Italy and bordering Slovenia. Rarely seen elsewhere, the wines are typically light in body with bright acid and floral aromas. And this one - Ronchi di Cialla Ribolla Gialla 2017 - is a prime example of those characteristics.

And I appreciate that this estate, Ronchi di Cialla which was founded in the early 1970s, has been determined to work with indigenous varieties and use natural methods for parasite and fungus control since its inception. Pierpaolo and Ivan, the second generation of Rapuzzi, have been working with Ribolla, Refosco, Schioppettino, Verduzzo and Picolit while Schioppettino was almost single-handedly saved from extinction by Ronchi di Cialla.

This was very classic example of Ribolla Gialla. With its fruity nose and pronounced minerality on the palate, there were many things with which I could imagine the wine pairing. I first thought about a Venetian seafood stew, then I moved to a heap of thinly shaved Parma. But, in the end, I wanted to make something with rabbit that I had in my fridge.

On My Plate

So, I went to the other end of the country and created a sweet and sour rabbit that is more typical of Sicilian flavors. I think it paired well with the wine.


  • 2 pounds rabbit (I had boneless rabbit loin), sliced thickly
  • freshly ground salt
  • freshly ground pepper
  • olive oil
  • 1/2 cup diced onion
  • 1/2 cup diced carrots
  • 1/2 cup diced celery
  • 3 bay leaves
  • 1 teaspoon dried oregano, lightly crushed
  • 1 Tablespoon organic granulated sugar
  • 1/2 cup vinegar (I used apple cider vinegar)
  • 1/2 cup water
  • 1 large tomato, seeded and diced
  • 1/4 cup sliced black olives
  • Optional ingredients that I didn't use that would make it more of a meaty caponata: raisins, pine nuts 

In a large rimmed pan (my braiser is the perfect vessel), heat 2 Tablespoons olive oil over medium heat. Add in the rabbit pieces and brown them for approximately 2 to 3 minutes per side. Season liberally with salt and pepper. Remove meat from the pan. Add in another 2 Tablespoons olive oil and add the onions, carrots, and celery. Cook until the onions soften a bit, approximately 5 minutes, and nestle the rabbit into the pan. Stir in the oregano and add the bay leaves.

In a small sauce pan, whisk together the sugar, vinegar, and water. Heat until the sugar is dissolved, then pour the mixture over the rabbit. Bring to a boil. Reduce the heat to a simmer and cover. Cook for 30 minutes. Add in the diced tomatoes and olives. Cover again and simmer for another 30 minutes. During the last 5 minutes, uncover the pan and turn up the heat to reduce the cooking liquid slightly.

Coniglio in Agrodolce can be served hot, immediately, or you can let sit for a few hours for the flavors to mingle. I did the latter and it was a great summer evening dish.

Next month the Italian Food Wine Travel bloggers will be sharing recipes and pairings with Passito wines with Katarina of Grapevine Adventures leading the charge. I can't wait to explore that topic. Stay tuned.


  1. Seems like the Rapuzzi family has an impact on the wine industry in Friuli from my research.

  2. I can imagine how delicious this dish was. Going into my to make files.

  3. I wonder if I can trick my husband into eating rabbit. Your recipe is so tempting that, even if he's not game, I just might make it for myself! And cheers to the pairing - sounds spot-on.

  4. An interesting sounds nice with the Ribolla with coniglio.

  5. Love the name of this wine and cross-Italian pairing. Wine sounds versatile enough to go with many dishes.

  6. I love this wine -- I actually have a bottle on wine rack waiting right now! And you're right the name is kind of melodic! The rabbit looks delicious.


Post a Comment

Popular posts from this blog

Caulibits Crni Rižoto (Croatian Black "Risotto") #Whole30

Last week, I participated in the Wine Pairing Weekend event 'New Year, New Wine." I paired Crni Rižoto with Dingac Vinarija’s Pelješac...and you can read my post: here . I was pouring a Croatian wine and decided to make a traditional Croatian dish. Every seafood restaurant in Croatia has a  Crni Rižoto  (black risotto) on its menu.  Crni Rižoto  is risotto dyed black with squid ink; I used cuttlefish ink for the same effect. However, since arborio rice is not Whole30 compliant, I made a version for myself that used caulibits instead of rice. Ingredients 1 C fish stock (or a combination of fish stock and vegetable stock) 1 T olive oil 1 medium shallots, peeled and minced 1 cloves garlic, crushed and minced 1/4 lb shrimp 1/4 lb squid tubes, cleaned and sliced into rings 1/4 lb scallops 1/4 lb clams, scrubbed 1/4 lb mussels, scrubbed 4 C caulibits, or chopped cauliflower 1 T fresh parsley, minced juice and zest from 1 organic lemon 1 t cuttlefish ink

Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our  Pinterest board  right here. Links are also updated after each event on the  Bread Bakers home page .  We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love  is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t