Tuna of Rabbit


  • 1 good rabbit
  • garlic
  • celery
  • fresh white spring onion
  • sage
  • olive oil
  • Balsamic Vinegar of Modena PGI – Varvello Gold Line
  • salt
  • pepper


Boil the rabbit in salted water for about 45”, keeping under control the cooking. Cool down the rabbit and debone it, remove small nerves and cartilages and, finally, strip it (in the event of difficulties, use a mixer for 5-6 sec.).
Arrange a layer of rabbit in a single-portion glass container, some sage leaves, some diced celery and spring onion, 1 or 2 cloves of onion and drizzle with olive oil, Balsamic Vinegar of Modena PGI – Varvello Gold Line, salt and pepper.
Add another layer of rabbit and repeat the operation with the other ingredients.
It is important to press adequately so that it will be well compact.
Close the lid and let stand in the fridge.
Before serving, shape the preparation to obtain a “tune tin”.

On Certain Occasions, have a King to Announce You.

There are occasions that deserve our best. This is why we thought of including the best of Varvello products in precious gift packages, so as to offer your friends the beauty and goodness of a vinegar that will never cease to amaze you.

© 2019 Acetificio Varvello S.r.l. – All Rights Reserved
Varvello Giovanni & C. “L’Aceto Reale” S.r.l. • Acetificio Varvello S.r.l. – Var S.r.l. • P. I. 00478920010 • 
Strada Nizza, 39 – 10040 La Loggia (TO) – Italy • Ph. +39.011.9628131 – Fax +39.011.9628866 
Production Plant: Via del Lavoro 12/14 – 41030 Bastiglia (MO) – Italy • Ph. +39.059.8635250 • varvello@acetovarvello.com