Coniglio alla Piacentina (Cunili ala Piasinteina)

Wash very well the rabbit and remove bone fragments, cut into pieces and dry thoroughly using paper towels.
Blanch the tomatoes, remove the skin and seeds, cut them in an order.
Prepare the bacon cutting it into cubes and fry in medium heat in a saucepan with a little olive oil and the rabbit has been cut to pieces.
As soon as the meat is golden pour the wine and let evaporate a part, add salt and pepper and the chopped tomatoes and cover the pan with a lid and cook over low heat for about 45 minutes. When there are about ten minutes at the end of cooking rabbit wash the parsley, rosemary, cut the lemon zest strips and prepare a sauce by Chop the walnuts, serve the rabbit with the sauce in a hot serving plate and optionally can accompany this dish with a slice of grilled polenta or burned to the plate.