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vitello tonnato

veal in a cold tuna sauce

Piedmont claims vitel tonè or vitello tonnato, 'tuna-ed veal', a classic antipasto dish made across Italy that first became popular in the 19th century, thanks to Pellegrino Artusi, who popularized it in Italy's culinary bible, La scienza in cucina e l'arte di mangiare bene (The Science of Cooking and the Art of Eating Well), published in 1891.

The recipe involves cold slices of roast or braised veal in a creamy sauce made of tuna, anchovies, capers and lemons, generally topped with olives (or capers) and parsley.

Text © Dana Facaros and Michael Pauls

Image by cyclonebill, Creative Commons License