Cut the rabbit into 4 or 5 pieces and season with salt, pepper and olive oil for 20 minutes. In a large saucepan fry (on a low heat) chopped tomatoes with rosemary, fennel and dried porcini hydrated with hot water. Add white wine and let evaporate. Add vegetable broth and let cook slowly for about an hour. When cooked, filter the sauce. Clean the the rabbit. Apart clean 1 clove of garlic, removing the seeds inside. Boil it in milk for at least seven times. Meanwhile, boil the cream and add the cooked garlic. Blend the cream and garlic together. In a pan fry the baby mushrooms with a little olive oil and a finely chopped rosemary. Add the garlic sauce and the rabbit. Keep it warm. Cook the pasta in salted boiling water. Drain it al dente add add it to to sauce. Cook until creamy adding the cheese. Serve, placing the pasta in the middle of the plate and adding, sliced truffle, herbs and aromatic flowers. Add a few drops of garlic sauce and finally add some grated cheese. Wine Suggestion: During autumn, dishes have a strong and determined structure. In this preparation the truffles have the strongest flavour, followed by the baby mushrooms and cheese. The wine must have sufficient structure to enhance and balance at the same time the plate, where the meat of the rabbit is almost subordinate to the rest of the ingredients. So it goes well with an Aglianico del Taburno reserve.