This traditional, countryside dish is also known as coniglio alla cacciatora (hunter’s rabbit stew). The long, slow cooking, the briny olives and the resulting rich sauce help to create an extremely tasty, falling-off-the-bone stew – it’s a wonderful way of cooking game meat. There are many ways to make this favourite Tuscan stew. In Florence, you’ll find cacciatora in many guises and any game meat would be good cooked this way – pheasant, guinea fowl, vension or, even better, wild boar. If you can, use wild rabbit for a more traditional flavour – it is somewhat earthier and darker than farmed rabbit, which is more delicate. You could also use free-range chicken instead for a more delicate stew. This recipe is inspired by the way Marco’s nonna Lina would have made it.