This is in honour of my visit to Mantova but I admit I've taken some liberties with it: firstly, you are supposed to make the recipe with rabbit but as I couldn't get any, I used boneless, skinless chicken breast [ask for one if you are in Italy but two if you are in the UK]. Secondly, I used balsamic vinegar although the recipe does not specify this. I did not, however, halve the amount of garlic cloves - ten - although I was using half the quantity of meat. You can use less garlic if you want to but I was pleasantly surprised by the subtlety of the flavour.
OK, here we go: Cut the chicken breasts into fairly large pieces and marinate for about an hour in a wine glass of balsamic vinegar and about a quarter a glass of water. Meanwhile, pound ten peeled garlic cloves with 2 - 3 sprigs of rosemary in a mortar. Drain the chicken [no need to be too thorough about it] and put it in a wide, fairly deep pan with 4 tablesp olive oil plus seasalt and black pepper to taste. Spread the rosemary and garlic mixture over. Cook the chicken on all sides for about 5 minutes, stirring, then turn the heat down, cover the pan and let the chicken cook for about an hour, turning it now and then. Chuck in a glass of white wine and let it evaporate.
You can serve the dish with "the gold of the north" - polenta - to soak up the juices, with rice or just salad.