One of the most classic appetizers of Piedmontese cuisine, vitel tonné is a tasty dish made with Fassone veal marinated in dry white wine and seasoned with herbs such as carrot, celery, onion and bay leaf for at least half a day and then boiled in water with its marinade. Once cooked, the meat is cut into thin slices and covered with tuna sauce made with tuna of course, the yolk of hard-boiled eggs, extra virgin olive oil, capers, salted anchovies, white wine, a few drops of lemon juice, salt and pepper.
