In the whole basin of the Mediterranean sea, rabbit is used in several dishes and in some cases it even represents the flagship recipe of the Country such as for Malta, where rabbit (fenek, in Maltese) is at the base of the local cuisine. Don't forget about the Spanish Paella, whose original recipe, born outside the city of Valencia in the area of the Albufera swamp, is made with rice and rabbit (no fish).
In the Italian cooking tradition you can find several ways to cook the Arista, but in most of the cases it is roasted. My Arista version is called Arista "al Latte" - with milk - which is the way my mother was used to cook it
for Christmas I received a basket filled with delicacies from the all over Italy, including Olive Oil from Sicily, a very big slice of Parmigiano Reggiano, a big salami from Felino, Polenta from the Dolomites and, among other types of pasta, a big box of Paccheri Napoletani, so I decided to cook them for my New Year's Eve dinner.