Chianina PGI tartare, 200 g

Tartare is a dish that tells the story of meat without filters: no cooking, no heavy sauces, no tricks. Chianina IGP VBAC Tartare is the certified version: beef from the Chianina breed, Vitellone Bianco dell'Appennino Centrale IGP, hand-cut with a knife in a 200g portion. Just the purity of an indigenous Tuscan cattle breed with verifiable European certification.

Why Chianina IGP makes the best tartare

Chianina has historically been the ideal beef breed for tartare for three specific technical reasons. First: the meat is naturally lean, with intramuscular fat evenly distributed, no sinew, and no excess connective tissue to compromise the raw texture. Second: the bright ruby-red color of certified IGP young Chianina is not just aesthetic; it indicates freshness and the quality of the meat's oxygenation, critical factors in raw tartare. Third: Chianina's flavor profile is clean and distinct, without the metallic or liver-like notes that lower-quality generic beef has, especially when raw. VBAC IGP certification guarantees the breed, region, and production method, verified by an independent body.

Technical specifications

How to serve Chianina IGP Tartare

Chianina doesn't need to be hidden; the seasoning should enhance it, not cover it. Two approaches:

Natural tartare, the Tuscan way: shape the 200g portion into a disc. Simple seasoning: coarse sea salt, freshly ground black pepper, and a drizzle of Chianti Classico DOP extra virgin olive oil. Nothing else. Chianina has a complex enough flavor to stand on its own. If you want to add something: a wild rocket leaf, a few shavings of aged Pecorino Toscano DOP, and four rinsed capers. The egg yolk is optional; Chianina doesn't need sweetening.

Seared tartare, for those who love contrast: use a very hot, dry cast-iron pan and cook for 20-30 seconds per side over high heat. The caramelized crust on knife-cut Chianina is one of the great contrasts of contemporary Tuscan cuisine: a warm, browned exterior and a raw, fresh interior. Season only after searing.

Same breed, other cuts

If you love Chianina PGI, explore the full certified selection: Chianina PGI VBAC Burger for the grill, Chianina PGI VBAC Ground Beef for certified ragù, and Chianina PGI VBAC Fillet for the finest cut.

Recommended pairings

For plain tartare: young Chianti Classico or Vernaccia di San Gimignano. The former's lively tannins or the latter's mineral freshness cleanse the palate of the richness of raw meat without masking its aromatic profile. For seared tartare: Morellino di Scansano or Rosso di Montepulciano, wines with more structure that stand up to the caramelized crust.

FAQ

What is the VBAC PGI certification?
PGI is the European certification for Protected Geographical Indication. VBAC stands for Vitellone Bianco dell'Appennino Centrale, the specification that protects the Chianina breed by guaranteeing certified cattle, an Apennine Tuscan rearing area, and artisanal production methods, verified by an independent third party.

Is raw tartare safe?
Chianina tartare is made with fresh, certified-quality meat in an artisanal butcher shop with professional hygiene controls. As with all raw meat, it should be eaten within 24 hours of opening, kept at +2/+4°C, and never left at room temperature. Immunocompromised people, pregnant women, and young children should avoid eating raw meat.