Coniglio in Porchetta
Coniglio in Porchetta is a traditional Italian dish where a whole rabbit is deboned, rolled with a fragrant filling of wild fennel, garlic, rosemary, and other herbs, then slow-roasted until tender. It originates from the Lazio region, particularly around Rome, and is a rustic centerpiece often prepared for festive family meals or Sunday lunches. The preparation transforms a lean game meat into a succulent, aromatic roast.
🍽️ Nutrition at a glance
This dish is a high-protein, low-carbohydrate meal, providing essential nutrients like iron, zinc, and B vitamins, particularly B12. A typical serving contains roughly 300-400 calories, with the majority coming from protein and a moderate amount of fat from the herbs and cooking method.
Nutrition breakdown
| Calories | 350 kcal |
| Protein | 42 g |
| Carbs | 2 g |
| Fat | 18 g |
| Fiber | 1 g |
| Sugar | 0 g |
| Sodium | 450 mg |
| Vitamin B12 | 3.5 µg |
| Niacin (B3) | 8.5 mg |
| Phosphorus | 380 mg |
| Selenium | 30 µg |
| Zinc | 3.2 mg |
| Iron | 2.1 mg |
| Potassium | 420 mg |
| Vitamin B6 | 0.6 mg |
Per 1 serving (150 g) of roasted rabbit with filling · estimated, varies by recipe
💡 What's interesting
Culturally, it's a prime example of Italian 'cucina povera' (peasant cooking), elevating a humble, affordable ingredient into a celebratory dish through skill and aromatic herbs. Nutritionally, it's a dense source of high-quality, lean protein and micronutrients, making it a nutrient-efficient meal.
