{"id":10393,"date":"2025-11-20T09:04:36","date_gmt":"2025-11-20T08:04:36","guid":{"rendered":"https:\/\/www.bava.com\/?p=10393"},"modified":"2025-12-01T18:27:01","modified_gmt":"2025-12-01T17:27:01","slug":"food-wine-pairing-piedmontese-vitello-tonnato-and-barbera-dasti-docg-libera","status":"publish","type":"post","link":"https:\/\/www.bava.com\/en\/food-wine-pairing-piedmontese-vitello-tonnato-and-barbera-dasti-docg-libera\/","title":{"rendered":"Food & Wine Pairing: Piedmontese Vitello Tonnato and Barbera d\u2019Asti DOCG \u201cLibera\u201d"},"content":{"rendered":"
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    1. Vitello Tonnato: History and Curiosities Behind a Piedmont Classic<\/a><\/li>\n
    2. Vitello Tonnato: Ingredients and Preparation<\/a><\/li>\n
    3. Preparation<\/a><\/li>\n
    4. The Perfect Pairing: Vitello Tonnato & Barbera d\u2019Asti DOCG \u201cLibera\u201d<\/a><\/li>\n<\/ol>\n<\/li>\n<\/ol>\n

      Vitello tonnato, also known as vitel tonn\u00e9, is one of the most beloved appetizers in traditional Piedmontese cuisine<\/strong>. It\u2019s a dish built on a relatively unusual pairing of fish and meat<\/strong>, yet its delicious flavor has stood the test of centuries and won over palates worldwide.<\/p>\n

      Today, vitello tonnato is among the most popular Piedmontese starters: when it\u2019s enjoyed with the right glass of wine, it becomes practically irresistible.<\/p>\n

      \"vitello<\/a><\/p>\n

      Photo by \u00a9Image Professionals Gmbh via Canva<\/p>\n

      <\/a>Vitello Tonnato: History and Curiosities Behind a Piedmont Classic<\/h2>\n

      Vitello tonnato is an old recipe<\/strong>, widespread in Piedmont as early as the 1700s, though in a different form than the one we know today. In its earliest versions, there was no tuna at all.<\/p>\n

      So where does the name come from?<\/p>\n

      The most widely accepted theory is that tonnato derives from the Piedmontese word tann\u00e8, meaning \u201ctanned\u201d or \u201cdressed,\u201d referring to the meat being seasoned with a sauce.<\/p>\n

      Originally, then, it was a veal dish served with a sauce containing capers and anchovies.<\/p>\n

      Tuna officially joined the ingredient list at the end of the 19th century: writer and gastronome Pellegrino Artusi published the recipe in his Scienza in cucina e l\u2019arte di mangiar bene, adding tuna\u2014perhaps influenced by the dish\u2019s name.<\/p>\n

      <\/a>Vitello Tonnato: Ingredients and Preparation<\/h2>\n

      Vitello tonnato is perfect for any occasion<\/strong>, casual or formal, and it\u2019s very simple to prepare.<\/p>\n

      Here is the recipe, passed down through generations in the Bava family.<\/p>\n

      Ingredients<\/strong><\/p>\n