The chunks of rabbit together with a whole head of garlic are browned in the sartana, the traditional bronze sauce pan.

After sautéing it, they are placed in the “tiano”, which is a terracotta pot, particularity recommended because it keeps the heat of the flame uniform and preserves humidity. Add white wine, cherry tomatoes and a sprig of thyme. At the end of cooking, the sauce is seasoned with basil and parsley, while the innards, especially the “‘mbrugliatelli” and the liver, are considered one of the best parts, previously cleaned and soaked in water, lemon and wine, and then cooked (added to the sauce after the frying step) wrapped in parsley. The sauce obtained at the end of cooking is used to garnish the pasta.