Dinner Is Travel, for Now

Braised rabbit takes us back to northwest Italy, decades ago

Braised rabbit leg with soft white polenta. Photos: Ed Schneider

Years — decades — ago Jackie and I visited the Valle d’Aosta in north-western Italy. It’s a beautiful mountainous area where all the road signs are in both Italian and French (take a look at the map), but, as best I can recall, the cooking was pure Italian, at least at the hotel-restaurant where we spent the night…