In a large pan, add oil and saute chopped onion, celery and carrots. When the onion gets brown add the rabbit meat, previously boned and cut into large pieces. Let cook until the meat gets brown. Then, add wine and marsala and, after they have evaporated, add milk. Cover with a lid and let cook for about an hour. Meanwhile prepare the cream of beans: blend the cooked beans and pass them into a fine strainer, add salt to taste and keep it warm. Cook the pasta in salted water, drain it al dente. Prepare the plates. Place in the middle of the plate, first the cream of beans, place above the rabbit meat sauce and create a tower of macaroni "breaded" in the Parmesan. Decor with herbs and serve hot. Wine Suggestion: It's a winter dish, characterized by well defined fat flavour from milk and cheese, and the strong flavour of marsala and herbs. The combination must balance especially succulence, so it's advised to have it with an Aglianico Wine Campi Taurasini. Note that the slight acidity given by milk is compensated by the alcohol content.