Ama's Coniglio is a traditional Ligurian rabbit stew, crafted with a rich medley of Mediterranean flavors and unique creative twists. The dish features tender, braised rabbit simmered with anchovies, sweet onions, fennel, tomatoes, olives, and a splash of Sambuca for depth. Served with a garnish of fresh chervil and toasted ancient grain sourdough, this hearty stew balances savory, sweet, and briny notes for a deeply satisfying meal.
Washington DC
Ama
Coniglio
Rabbit / Extra virgin Ligurian olive oil / Anchovies / Sweet onions / Fennel / Sambuca / Tomatoes / Olives / Rabbit stock / Celtic sea salt / Fresh chervil / Toasted ancient grain sourdough
Signature Dish
From Prep to Plate
Chef Johanna Hellrigl introduces host Seth Tillman to Coniglio, a traditional Ligurian rabbit stew with her unique twist, which is the signature dish of D.C. Italian restaurant Ama. She begins by expertly butchering locally sourced, free-range rabbit, utilizing every part — dark meat, white meat, and the carcass for a rich stock.
At Ama, Chef Johanna blends her Northern Italian roots — from the Ligurian sea to the mountains of Alto Adige — and her holistic wellness philosophy. The restaurant’s name, meaning “love,” reflects its purpose: to create meals that nourish beyond the plate where she offers a dining experience that leaves guests feeling cared for, nostalgic, and excited to return.
Marianna Cuomo Maier, Appetito
