Vitello tonnato
(Vitel tonnè)
Another northern Italian classic, vitello tonnato, or vitel tonnè in local dialect, is a filling Piedmontese entrée made with white wine-marinated and tender-boiled veal smothered in a velvety tuna, anchovy, and caper sauce.
It is traditionally served garnished with capers, parsley, anchovies, and lemon slices. The dish is believed to have been invented in the 1700s, but it wasn't until the mid-1800s when the recipe was first published in La Cucina degli Stomachi Deboli, a cookbook written by a renowned Italian physician and medical researcher Angelo Dubini.
Pairing tips
Barbaresco
This powerful red wine is produced from Nebbiolo grapes grown on the nutrient-rich soils around the city of Barbaresco in Piedmont. For a long time, the wine was considered ... Read more
Arneis
Arneis is a native grape from Piedmont that gives the best results in Roero—where it is used in the production of the famed Roero Arneis DOCG. Its exact ... Read more
Barbera
Barbera is the most common grape in Piedmont and the third most-planted grape in the country. It is used in varietals and blends. Nowadays, it is considered to ... Read more
Rosso di Montalcino
This red Italian wine is made with 100% Sangiovese grapes, and it is produced in the vineyards surrounding the town of Montalcino. The wine was created as a fresher and ... Read more
Recipe variations
Italian Academy of Cuisine's Vitello Tonnato
READY IN 14h 10minThe recipe courtesy of the Italian Academy of Cuisine is for vitello tonnato as prepared in the region of Piedmont, meaning that it includes mayonnaise. One thing to take note of when making this dish is that the meat needs to marinate overnight and is cooked the following day.
Italian Academy of Cuisine's Vitel Tonné Caldo
READY IN 1h 10minThis recipe, courtesy of the Italian Academy of Cuisine, is for vitello tonnato as prepared in the region of Lombardy, meaning that the sauce is served warm and thickened with a roux instead of mayonnaise.
Vitello tonnato Authentic recipe
The recipe courtesy of the Italian Academy of Cuisine is for vitello tonnato as prepared in the region of Piedmont, meaning that it includes mayonnaise. One thing to take note of when making this dish is that the meat needs to marinate overnight and is cooked the following day.
WHERE TO EAT The best Vitello tonnato in the world (according to food experts)
