Vitello Tonnato alla Piemontese

Slow cooking keeps the veal top round tender before it is chilled and thinly sliced. Italian tuna gives the sauce its savory body, anchovies deepen its umami, and capers add a bright, briny lift. Served cool, each slice feels delicate against the full-flavored sauce.

Vitello tonnato is a Piedmontese antipasto whose memorable character comes from bringing land and sea together on one plate. Regione Piemonte records the regional tradition of chilled veal with tuna, anchovies and capers. Its cool service makes the savory contrast feel especially clear, while the capers keep the sauce lively.