I'm in Bologna, with a bit over three months left of my year abroad. What should I cook now that I might not have a chance to cook elsewhere?
I've been making a lot of shellfish pasta, but nothing much highly original. I've noticed that the supermarket sells rabbit - back, thigh, and forearm cuts. Which cut is best (I usually prefer leaner meat), and what should I do with it?
I'm also excited at the thought of the spring veggies, which should be arriving shortly. Anything special to look out for?