A tasty appetizer, a great classic of Piedmontese cuisine. It is also known as "rabbit tuna" because of the way it is prepared, very similar to that of tuna in oil. The preservation of the meat - extremely digestible, low in fat and cholesterol, but rich in protein - in the form of strips, takes place after boiling it, in glass, with oil and flavourings. A dish with a delicate and aromatic flavour, enriched by the presence of garlic, spices, white onions, carrots and celery, it is particularly suitable as an appetizer.

The legend places its origins in the nineteenth century, when - in order to circumvent the Lenten fasting rule, which imposed abstinence from meat consumption - the monks of a convent in Avigliana, near Turin, studied this formula in an attempt to pass off as tuna what was instead, precisely, rabbit.

Ingredients and Nutritional Values

1. Piedmontese rabbit in extra virgin olive oil

Ingredients: rabbit thighs (used 83g per 100g of finished product), extra virgin olive oil 21%, onion, carrots, celery, salt, corn starch, sage, white wine vinegar. May contain traces of NUTS, EGGS, MILK and FISH.

Storage: Store in a cool, dry place. After opening store in the refrigerator and consume within 3 days.

Nutritional Values (Average values per 100g of product):


1061 kJ / 257 kcal


24 g

- Of which saturated fatty acids:

3,7 g


1,2 g

- Of which sugars:

0,2 g


9,8 g


1,4 g


Piedmontese rabbit in extra virgin olive oil | net weight 200 g, drained weight 150 g
Produced for Langhemyfood s.r.l. Via Vivaro, 29/A 12051 Alba - Italy in the factory located in Via Torino, 175 - 12043 Canale - EC stamp: IT Q775O CE | Origin: Italy