Like most Italian cooks, chef Luciano Del Signore uses high-quality ingredients to create perfectly executed dishes that revel in their simplicity. While it may not occur to many to use rabbit as a center-of-the-plate protein, it’s a common ingredient in Italy, where his family is from. Rabbit also happens to be a superior and abundant ingredient in Michigan, where the chef has an upscale restaurant, Bacco Ristorante in Southfield, and three Bigalora Wood-Fired Cucina ...
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