In case you’re late to the vitello tonnato party, click here for our ongoing thread of posts devoted to the Piedmontese delicacy. Most food historians and gastronomes agree that the earliest canonical recipe for vitello tonnato appears in Pellegrino Artusi’s landmark cookery book Science in the Kitchen and the Art of Eating Well. Completed in …
First off, a huge thanks to Houston-based wine writer, blogger, and journalist Sandra Crittenden for sharing the above photo of vitello Tonnato for our Facebook photo album, “The Largest Collection of Vitello Tonnato Photos Ever.” If you have an image that you’d like to share with us, please email it to our blog master by …
Vitello Tonnato, a favorite recipe for the classic dish. Read More »
It’s one of the mainstay classics of Piedmontese cuisine: vitello tonnato, boiled veal, chilled and then thinly sliced, and then topped with a creamy sauce made with tuna, anchovies, capers, and boiled eggs. While there are a thousand different recipes, each with their own nuance, the procedure boils down (excuse the pun) to basically the …
