{"product_id":"tonno-del-chianti-lonza-di-maiale-sott-olio-300-g","title":"Tonno del Chianti, pork loin preserved in oil, 300 g","description":"\u003cdiv style=\"text-align: justify;\"\u003e\n\u003cp\u003eTonno del Chianti isn't fish: it's pork loin cooked and preserved in oil with herbs and spices, a traditional Chianti recipe that resembles tuna when sliced. Serve at room temperature with cannellini beans and red onion, or in a salad. 300 g pack.\u003c\/p\u003e\n\u003ch2\u003eWhy is it called \"tuna\" if it's pork?\u003c\/h2\u003e\n\u003cp\u003eThe recipe originated with the ingenuity of Chianti farmers, who needed to preserve meat during the summer months before refrigerators existed. Long cooking in wine and herbs, followed by marinating in oil, completely transforms the texture of the pork loin: it becomes easy to shred, tender, delicate, and identical in texture to tuna preserved in oil. Hence the name, which has remained unchanged for centuries.\u003c\/p\u003e\n\u003ch2\u003eTechnical specifications\u003c\/h2\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eCharacteristic\u003c\/th\u003e\n\u003cth\u003eDetails\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eMain ingredient\u003c\/td\u003e\n\u003ctd\u003ePork loin\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCooking\u003c\/td\u003e\n\u003ctd\u003eWhite wine, aromatic herbs, spices, about 5 hours\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eStorage\u003c\/td\u003e\n\u003ctd\u003eSubmerged in olive oil and vacuum-packed\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eRecipe origin\u003c\/td\u003e\n\u003ctd\u003eChianti, Tuscany\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSize\u003c\/td\u003e\n\u003ctd\u003e300 g vacuum-packed\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eStorage\u003c\/td\u003e\n\u003ctd\u003eRefrigerate at 0-4°C\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eReviews\u003c\/td\u003e\n\u003ctd\u003e5\/5-3 verified reviews\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch2\u003eHow to serve it\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eOn a charcuterie board\u003c\/strong\u003e Thinly sliced on unsalted Tuscan bread with a drizzle of extra virgin olive oil. The appetizer that always surprises anyone unfamiliar with the recipe.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIn a salad\u003c\/strong\u003e Hand-shred it over a salad of white beans, Tropea onion, and cherry tomatoes. The quintessential Tuscan summer dish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWith pasta\u003c\/strong\u003e Crumble it over pici with garlic and tomato sauce or linguine with fresh tomatoes. A bolder alternative to sea tuna.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWith onions and capers\u003c\/strong\u003e The most classic version: Tonno del Chianti, sliced red onion, pickled capers, oil, and red wine vinegar. A simple dish with a memorable flavor.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOn crostini\u003c\/strong\u003e Toasted bread, a layer of Tonno del Chianti, a caper, and a pinch of black pepper. An authentic Tuscan aperitivo.\u003c\/p\u003e\n\u003ch2\u003eRecommended pairings\u003c\/h2\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eCategory\u003c\/th\u003e\n\u003cth\u003eDetails\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eWine\u003c\/td\u003e\n\u003ctd\u003eChianti Classico, Vernaccia di San Gimignano, Rosso di Montalcino\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBread\u003c\/td\u003e\n\u003ctd\u003eTuscan unsalted bread, crostini, schiacciata\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eLegumes\u003c\/td\u003e\n\u003ctd\u003eCannellini beans, borlotti beans, chickpeas in oil\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eVegetables\u003c\/td\u003e\n\u003ctd\u003eRed onion, tomatoes, celery, capers\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCheeses\u003c\/td\u003e\n\u003ctd\u003eFresh or aged Tuscan pecorino\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch2\u003eFAQ\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eDoes Tonno del Chianti really contain fish?\u003c\/strong\u003e No. It’s pork loin slowly cooked in white wine, herbs, and spices, then preserved in oil. The name \"tonno\" comes from the texture of the meat after long cooking and marinating: tender and easy to flake, like tuna from the sea.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow should it be stored after purchase?\u003c\/strong\u003e Refrigerate at 0-4°C in its original vacuum-sealed packaging. Once opened, keep it covered with oil in the refrigerator and consume within 5-7 days.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do you eat Tonno del Chianti?\u003c\/strong\u003e The simplest way: flake it over white beans with onion and extra-virgin olive oil. Or serve it on Tuscan bread crostini as an appetizer. It also makes a great dressing for pasta or salads.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it suitable as a Tuscan food gift?\u003c\/strong\u003e Yes, it’s one of the most original Tuscan products and hard to find outside the region. Ideal in a gift basket with pecorino and Tuscan olive oil.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Salumeria Toscana","offers":[{"title":"300 g","offer_id":53916216656208,"sku":"TONN-CHIAN-300GR","price":13.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0878\/8069\/6144\/files\/tonno-del-chianti-barattolo-olio-extravergine-la-dispensa-toscana.webp?v=1793790963","url":"https:\/\/naturabioitalia.com\/en\/products\/tonno-del-chianti-pork-loin-in-oil-300-g","provider":"Natura Bio Italia","version":"1.0","type":"link"}