A tasty starter and a great classic in Piemontese cuisine.
A tasty starter and a great classic in Piemontese cuisine. It’s also known as ‘rabbit tuna,’ because it's prepared in a very similar way to tuna in oil. The meat, which is very easy to digest, is low-fat with a low cholesterol level, but rich in proteins, and is diced, boiled, and then marinated in a glass jar with oil and herbs. This seasoned and delicate dish, enhanced with garlic, spices, white onions, carrots and celery, is particularly good to serve as a starter.
According to legend, it was invented in the 19th century: at the time, there was a rule imposing fasting during Lent and meat was forbidden. To get around this rule, the monks of a monastery in Avigliana, near Turin, devised this recipe so that rabbit meat could be mistaken for tuna.
Most of our products are packaged in convenient glass jars. Why? Because manufacturing and packaging products in glass jars allows to keep them healthy and authentic, avoiding the use of preservatives. In Piedmont, but also in the Italian tradition in general, this technique is widespread, specifically due to food safety reasons and to ensure that the products remain fresh. Glass is an inert material, which means that there is low risk of harmful chemicals getting into the food and it’s a natural protective barrier that ensures that its contents are well preserved. Not to mention that, from an environmental viewpoint, it's 100% recyclable and can be recycled endlessly.
Take the glass jar from the fridge and leave it to rest for 15 minutes at room temperature. Then open the jar and drain the oil, but keep some to pour on the rabbit for flavour. After draining the rabbit, put in the centre of a serving dish using a round mould. Top it with some fresh salad (about 10 g per portion), 4 g of sprouted seeds, and a teaspoon of toasted sesame seeds (1-2 g); dress only with 0.5 g of salt and a spoonful of extra virgin olive oil (about 6 g). When you're satisfied and your dish looks appetising enough, drizzle over a bit of the remaining oil from the jar, and then serve.
EQUIPMENT: a serving dish, a spoon, a fork, a strainer, a mould.
LITTLE TREATS: sprouted seeds, fresh salad, toasted sesame seeds.
Agrodolce, also called Bon aptit (which means ‘enjoy your meal’ in Piemontese dialect) or giardiniera, is a typical relish of pickled vegetables in vinegar or oil
According to legend, in the beginning the apricot tree was a simple decorative plant, with beautiful white flowers.
Barbera d’ Alba DOC “Traifilari”
Barolo Chinato
Barolo DOCG 2016 “Boschetti”
Green meadows, woods, and country air. Piedmont is the ideal place to rear purebred livestock for top quality cuts.
Piemontese traditional desserts are a safe choice when you want a spoon dessert for a special occasion.
Preparing these ravioli is a long and laborious process, that today is a symbol of the Langhe identity and the result of a centuries-long history.
Dolcetto d’Alba DOC”Galluccio”
Duck meat is well-known and it has a well-established tradition.
Il termine “flan” indica uno sformato, servito accompagnato da una salsa. Ha antenati in Francia, nella bassa Provenza: da qui i mercanti italiani la importarono, andando alla ricerca di sale e acciughe alle foci del Rodano.
Give a gift voucher to your friends and family. It will be a pleasant surprise to taste the Langhe products!
