Rabbit “Tonnato” with artisanal giardiniera

Redazione

An appetizer from another era, harking back to the ancient and skillful technique of preserving meat in the Piedmontese countryside. The rabbit meat is boiled slowly with aromatic herbs, painstakingly hand-shredded, and left to rest in oil with cloves of garlic and sage leaves until it reaches an extraordinarily tender yet compact consistency, similar to tuna preserved in oil. It is served with a crisp artisanal giardiniera made from fresh vegetables, produced by the trattoria’s chefs.