Piedmont’s cold surprise
Vitello tonnato is the number one summer dish in Piedmont: veal cooked in white wine, then served in a creamy sauce of tuna, capers, anchovies and egg yolk — cold, in thin slices, prepared the day before.
Although the dish sounds like an experiment — meat and fish? —, it is an established classic celebrated every year at the sagre, proving the Piedmontese fondness for sweet-and-sour cold appetizers. A surprisingly harmonious combination — a typical secret of the region.