Rabbit day 2025

More than just a typical dish of the island, a distinctive sign of celebration, it’s the rabbit ‘all’ischitana.’
It’s the synthesis of an age-old history, of family and collective customs, and the peasant identity of the Green Island.
A heritage in which the community recognizes itself, even with the variations that mark the origin from different parts of the island and family affiliations.
Because there are various deviations from the basic recipe, enriched by the aroma and taste that only the herbs born from the Ischian volcanic soil can provide.
Both those with which rabbits are fed and those that flavor the meat during cooking.
Introduced on the island in the Greek era with viticulture, rabbits were the primary source of meat for the population for centuries.
And no festivity was complete without sharing this precious dish. It has remained an essential Sunday ritual, even after other meats entered the daily diet of the islanders.
A ritual that survived the agricultural crisis, was revived during the era of tourism, and has now become a defining element in the reevaluation of Ischian agricultural culture.
That’s why the small lagomorph is a co-star of ‘Andar per Cantine’ on Coniglio Day, a grand collective celebration to be savored...

A selection of restaurants that on SEPTEMBER 26th, on the occasion of CONIGLIO DAY, will offer some rabbit-based menus typical of Ischia cuisine with pairings of wines from the Green Island.

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