Tonno del Chianti
Tonno del Chianti ( Italian , German " Tuna from the Chianti ") is a traditional specialty of the Chianti region, but it is seldom produced today. Suckling pigs ( Tuscan "lattonzoli" ) weighing between 40 and 50 kg are slaughtered . The boned pork legs are salted and cooked in white wine . Then the meat is defatted and placed in olive oil . This procedure gives the meat a taste that is reminiscent of tuna.
origin
The Tonno del Chianti has its origins in the previous difficulty in preserving meat adequately , as well as in the fact that the inhabitants of Tuscany did not previously fish for tuna.
If the farmers had surplus young animals, they were traditionally slaughtered in June and July. Due to the great heat at that time, salting was not possible and modern cooling methods were lacking. The method of cooking and pickling described above thus offered a suitable way of preserving the meat. It also served as a tasty substitute for tuna.
Tonno del Chianti today
Modern transport and preservation methods have resulted in the production of Tonno del Chianti being zero for many years. Slaughtered meat can be preserved by refrigeration, tuna is easily available in tins , but also as chilled fresh produce. In the meantime (2007) there is again a butcher's shop in Panzano in Chianti which produces Tonno del Chianti.
Individual evidence
literature
- Claudia Piras (Ed.): Culinaria Italia - Italian specialties . Tandem Verlag GmbH, 2007, ISBN 978-3-8331-1049-8 .