The perfect interplay – wine and food as a moment of pleasure
Wine with food is firmly anchored in Italy’s aperitivo culture, and few dishes celebrate the liaison of tender meat, creamy sauce and fine wine as sensually as Vitello Tonnato. This recipe pays homage to the Piedmontese classic: lean veal is gently cooked, thinly sliced and covered with a silky tuna and caper sauce, which is given a special twist with capers, lemon juice and anchovies. Wine and food develop a multi-layered interplay of freshness, creaminess, minerality and umami. Vitello Tonnato is ideal as a starter at Italian parties, as a light main course on warm days or as a sophisticated creation on any summer terrace: aromatic, light and of exquisite finesse.
Ideal wine pairing: Gavi di Gavi DOCG (Cortese, Piedmont, Italy)
Gavi di Gavi DOCG from Piedmont is the stylish accompaniment to vitello tonnato. The white wine made from Cortese grapes delights with delicate pear and citrus fruit, notes of white flowers, a fine almond note and striking mineral freshness. Its lively but well-integrated acidity emphasizes the freshness of the veal and makes the creamy tuna sauce shine. The bitter flavour and delicate spiciness harmonize perfectly with the capers, anchovies and herbs in the sauce.
Sensory explanation – why this wine recommendation fits perfectly
Gavi di Gavi DOCG presents mineral polish, elegance and restraint, giving the dish structure and clarity. Its fine fruit aromas of pear, green apple and lemon pick up on the lively freshness of the sauce, play around the delicate notes of the veal and harmonize with the spicy, salty accents of capers and anchovies. The naturally fine acidity maintains the balance and gives every bite a tanginess, while the delicately tart almond finish complements it.
Further wine recommendations for this dish
Lugana DOC (Veneto or Lombardy, Italy)
Lugana impresses with its juicy peach notes, fine minerality and subtle, invigorating acidity. The combination of fruit, freshness and smoothness perfectly complements the subtly salty, silky tuna sauce. The regional proximity and the clarity of the wine ensure an authentic Italian moment of pleasure that harmoniously integrates Vitello Tonnato and also delights as an aperitif.
Verdicchio dei Castelli di Jesi DOCG (Marche, Italy)
Verdicchio seduces with aromas of citrus, green almond, yellow flowers and a hint of fennel. It brings freshness to any dish, balances fat and umami and harmonizes with mild meat and creamy sauces. Its mineral texture and aromatic finish make it a refined partner for vitello tonnato, especially with Mediterranean garnishes.
Pinot Grigio delle Venezie DOC (Veneto, Italy)
With its restrained fruit, fine herbal spice and mild but lively acidity, Pinot Grigio is an all-rounder. It supports the light complexity of the tuna cream and lends freshness and clarity to every bite without dominating. Its versatility and unpretentiousness make it perfect for social gatherings.
Chardonnay Unoaked ( Central Coast, California, USA)
An unobtrusive Chardonnay matured in steel tanks brings apple and pear fruit, fine citrus notes and a soft but clear structure. With no wood influence, it highlights the natural flavors of the sauce and veal and adds sophistication that remains light and pleasant even on hot days.
Vermentino di Sardegna DOC (Sardinia, Italy)
Vermentino, with its aromatic mix of lemon, white flowers, herbs and light saltiness, is an excellent accompaniment to Vitello Tonnato. Its tangy freshness, delicate bitter note and Mediterranean soul underline the elegance of the dish and provide a lively, sunny finish to every course.
The recipe:
Vitello Tonnato
Cooking utensils
- 1 Roasting pan or pot
- 1 Cutting board
- 1 Knife
- 1 Hand blender
- 1 Bowl
Ingredients
For the veal
- 350 g Saddle of veal or roast veal in one piece
- 500 ml Vegetable broth
- 1 Carrot
- 1 Small onion
- 1 Celery stalk
- 1 Bay leaf
- 6 Peppercorns
For the tonnato sauce
- 1 Tin of tuna in oil approx. 100g drained weight
- 1 Egg M
- 2 Anchovy fillets
- 1 Tbsp capers drained
- 2 tablespoon lemon juice
- 80 ml Olive oil
- 1 teaspoon white wine vinegar
- Salt Pepper
Set
- Capers
- Lemon zest
- Celery leaves
Preparation
Cooking meat
- Cut the vegetables into pieces, bring to the boil with the stock, bay leaf and peppercorns.
- Add the veal, cook slowly at a low temperature for approx. 40 mins. until soft, lift out and leave to cool.
Sauce & dressing
- Puree the tuna, anchovies, capers, egg, lemon juice and vinegar.
- Slowly drizzle in the olive oil, mix to a creamy sauce, season with salt, pepper and a little stock.
- Slice the veal very thinly, arrange in a fan shape on plates, drizzle with the tonnato sauce and garnish with capers, lemon zest and leaves.
Recommended side dishes
- Thin white bread or ciabatta
- Small rocket salad
- Grilled zucchini strips
