A few weeks ago, we were invited to sit down and talk with Café Milano executive chef Domenico Cornacchia. Armed with standard questions about culinary school, creative freedom, menu design, and career aspirations, we had hoped to learn what we could about the top man in the back of the house. None of those questions told us more about Domenico Cornacchia as the one we thought would get glossed over more quickly than the rest: What did you make last at home for dinner?

As Cornacchia described his love of simple dishes made for close friends on lazy afternoons, his eyes lit up as he described a home menu featuring rabbit with red wine and olives. This minimalist exercise in traditional Italian cooking defines a cuisine — coupling simple ingredients with thoughtful technique to produce a rustic elegance.

Never having cooked with rabbit, we decided to give it a shot. If rabbit makes you uncomfortable, chicken is a very suitable substitute. In the end, we actually preferred chicken after trying both. But if you’re adventurous, don’t let our preference stop you from trying something new — especially for a dish that Cornacchia revels in. Baldacci’s reliably carries rabbit. Just be sure you choose a pan that fits the amount of meat you’ve chosen adequately. Too big, and you’ll get hot spots and scorching; too small and your dish may crowd and prove difficult to brown.