This is a dish that dates back to the Sicilian Baroque era, and being that Syracusans really like to play in the kitchen with sweet and sour, u cunigghio a 'stimpirata turns out to be one of the most elaborate processes of local cuisine. It is characterized by the delicate taste of carrots, potatoes and cherry tomatoes mixed with the more decisive one of peppers, olives and onions. The rabbit is soaked in vinegar and bay leaf (to further enhance the sweet and sour you can also add a generous spoonful of honey or sugar to the marinade). The rabbit is then browned with a light flour and creamed with the aforementioned sauce. The mixture, sprinkled with olive oil, salt, celery and mint, is finally cooked in a pan or in the oven. It is preferred to eat it cold.

(Text source: wikipedia)