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Comment faire Vitel Toné
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Vitel toné is Christmas on a platter: cold sliced veal under a tuna-caper mayonnaise. Piedmont came with the immigrants and stayed as the December first course of Buenos Aires.
Vitel Toné is a cherished culinary gift from the Italian immigrants who settled in Argentina, bringing with them the flavors of Piedmont. This dish elegantly graces the table during the festive season, marking the start of Christmas lunch in Buenos Aires. Cold slices of veal, meticulously prepared, are the canvas for a rich and creamy tuna-caper mayonnaise, embodying the spirit of celebration and togetherness. The taste of vitel toné is a harmonious blend of the oceanic depth of tuna and anchovies, balanced by the tang of capers and a hint of lemon. It offers a velvety texture that envelops the tender meat, creating a mouthful that is both luxurious and comforting. Traditionally served with a crisp white wine, it sets the tone for a festive meal, inviting diners to savor each nuanced bite.
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