Coniglio in umido
Coniglio in umido is a traditional Italian rabbit stew, slow-cooked in a savory sauce. It typically features rabbit pieces braised with tomatoes, white wine, onions, garlic, and aromatic herbs like rosemary and sage. This rustic dish is particularly associated with the cuisine of Tuscany and other central Italian regions.
🍽️ Nutrition at a glance
This is a high-protein, moderate-fat dish with minimal carbohydrates, as the primary ingredients are meat and vegetables. A serving provides a good source of B vitamins, iron, and potassium, with a calorie estimate of around 350-450 kcal.
Nutrition breakdown
| Calories | 380 kcal |
| Protein | 35 g |
| Carbs | 10 g |
| Fat | 22 g |
| Fiber | 2 g |
| Sugar | 5 g |
| Sodium | 480 mg |
| Potassium | 420 mg |
| Phosphorus | 280 mg |
| Niacin (B3) | 7.5 mg |
| Vitamin B6 | 0.6 mg |
| Iron | 2.1 mg |
| Zinc | 3.5 mg |
| Selenium | 22 µg |
| Vitamin B12 | 1.8 µg |
Per 1 serving (about 250 g, including meat and sauce) · estimated, varies by recipe
💡 What's interesting
Historically, rabbit was a common and affordable source of protein in rural Italy, making this a classic 'cucina povera' (peasant cooking) dish. Nutritionally, rabbit meat is leaner than many other meats and is a complete protein, containing all essential amino acids.
