Cut finely the onions and marinate in 500 ml of milk for 24 hours. Debone the rabbit, and keep aside the bones. Prepare the rabbit sauce, frying in 100g of oil the bones, herbs, celery, carrot and 2 cloves of garlic. As soon as the mixture becomes golden, add wine and let it evaporate, then add 1 liter of cold water. After filter everything with a fine-mesh strainer. Aside in a saucepan fry a carrot and celery finely chopped, then add the marinated onions, bay leaf, rabbit meat and let cook for 5 minutes, add milk onions and cook the "genovese sauce" for about 30 minutes over moderate heat. Meanwhile, in a saucepan reduce to 60 ° C the cream and 500 ml of milk for 10 minutes, then add the diced provolone cheese, and let it melt. Pass the sauce through to a smooth sauce. Aside, cook the pasta in salted water, drain it "al dente" and let it cool down. Blend the Genovese Sauce to get a creamy and dense sauce. Fill the Conchiglioni and put them au gratin for 7 minutes at 190 ° C. Finally place the pasta on a bed of creamy buffalo sauce and glass with rabbit sauce. Decor with herbs. This dish has a sweet flavor made by carrots, onions, with a fair perception of fatness and oiliness. Herbs and smoked cheese give good fragrances. So, combine it with Red from Ischia (Piedirosso, Guarnaccia and Aglianico) which ferments in steel with a small portion that is aged in oak barrels. The taste is pleasant, with a some acidity.