Place the flour in a medium-sized bowl. Season the rabbit pieces with salt and pepper. Dust the rabbit in the flour, shaking off any excess.
Heat half of the olive oil in a large, heavy based stockpot (preferably cast iron) over medium heat. Add the rabbit pieces in batches, turning from time to time. Cook for 3-4 minutes or until lightly browned all over. Remove the rabbit and set aside.
Heat the remaining olive oil in the stockpot over medium heat. Add the onion and gently cook until soft (approximately 5 minutes). Add the celery, bay leaves and rosemary and cook for a further 3 minutes. Stir in the green olives and capers, then cook for another few minutes.
Return rabbit to the stockpot. Add the chopped tomatoes, sugar, white wine, and white wine vinegar to the stockpot. Bring to the boil, then cook for a few minutes until the wine has reduced. Add the water and season with salt and pepper to taste. Bring to the boil, then reduce the heat to low. Cover and simmer for a further 45 minutes or until the rabbit is tender.
Leave the rabbit to rest for 10 minutes for the flavours to further develop before serving. Discard the bay leaves. Serve the rabbit with the agrodolce (sweet and sour) liquid spooned over – buon appetito.
Note: Ask your local butcher to joint each rabbit into 7-8 pieces (2 shoulders, 2 legs and 3-4 saddle cuts).