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The appetizer, which cannot be missed on the table of a good Piedmontese and which a tourist visiting Turin cannot possibly miss, was probably born in the eighteenth century in the Cuneo countryside, and at first there was not even a shadow of tuna, since the fish would not arrive in Piedmont until the following century. In fact, it seems that the name is a mispronunciation of the French word "tanné," meaning "tanned."The Vitel tonné dish consists of very thin slices of veal that are boiled for a long time to give it the right tenderness and is topped with a sauce made by mixing and blending tuna, mayonnaise, capers and anchovies. The whole must be enjoyed cold.The recipe over time has undergone modifications and revisions, and around how it is prepared there are in fact real debates. On the most suitable cut of meat and how it should be cooked. On the sauce: do you need raw or cooked eggs? Does one put mayonnaise on it? What is certain is that it should be prepared with care.
