Tonno del Chianti con Fagioli
Chianti, Tuscany
Tuscany's 'tuna' — not from the sea but from the Chianti hills: a Tuscan preparation of pork loin (and sometimes rabbit) slow-poached in olive oil with aromatics and preserved in the same oil in glass jars. The name comes from the texture and appearance: the flaked, oil-preserved pork resembles salt-preserved tuna and is served identically — at room temperature with cannellini beans, red onion, and olive oil. A cucina povera preparation that transforms inexpensive pork into a preserved delicacy of extraordinary richness.