{"id":120,"date":"2014-11-19T17:16:57","date_gmt":"2014-11-19T17:16:57","guid":{"rendered":"http:\/\/www.dearitaly.com\/?p=120"},"modified":"2015-06-19T20:02:44","modified_gmt":"2015-06-19T20:02:44","slug":"vitello-tonnato-piedmont","status":"publish","type":"post","link":"http:\/\/www.dearitaly.com\/piedmont\/piedmontese-cuisine\/vitello-tonnato-piedmont\/","title":{"rendered":"Vitello tonnato: an inimitable taste in Piedmont"},"content":{"rendered":"<div class=\"entry-content\" itemprop=\"text\">\n<p><img loading=\"lazy\" class=\"alignnone size-full wp-image-530\" src=\"http:\/\/www.dearitaly.com\/wp_ms\/turin\/wp-content\/uploads\/sites\/2\/2012\/12\/vitello-tonnato.jpg\" alt=\"vitel ton\u00e9\" width=\"1024\" height=\"768\" srcset=\"http:\/\/www.dearitaly.com\/piedmont\/wp-content\/uploads\/sites\/2\/2012\/12\/vitello-tonnato.jpg 1024w, http:\/\/www.dearitaly.com\/piedmont\/wp-content\/uploads\/sites\/2\/2012\/12\/vitello-tonnato-300x225.jpg 300w, http:\/\/www.dearitaly.com\/piedmont\/wp-content\/uploads\/sites\/2\/2012\/12\/vitello-tonnato-700x525.jpg 700w, http:\/\/www.dearitaly.com\/piedmont\/wp-content\/uploads\/sites\/2\/2012\/12\/vitello-tonnato-332x249.jpg 332w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/p>\n<p>A typical plate from Piedmont is the <em>vitello tonnato<\/em>, or <em>vitel ton\u00e8<\/em>.<br \/>\nThere are several cities in Piedmont that boast the paternity of this plate, but the ones where you can taste the most delicious and tradicional <em>vitel ton\u00e8<\/em> in Italy are Alba and Garessio.<br \/>\nThe <em>vitello tonnato<\/em> is a cold plate, usually served as an appetizer, made with veal cut into slices and served with a sauce made with tuna, eggs, capers and anchovies.<br \/>\nThe recipe dates back to the eighteenth century and was included in the recipe of the Italian Academy of Cuisine, which protects the Italian gastronomic heritage.<\/p>\n\n<div class=\"sharedaddy sd-sharing-enabled\"><div class=\"robots-nocontent sd-block sd-social sd-social-icon-text sd-sharing\"><h3 class=\"sd-title\">Share this:<\/h3><div class=\"sd-content\"><ul><li class=\"share-print\"><a rel=\"nofollow noopener noreferrer\" data-shared=\"\" class=\"share-print sd-button share-icon\" href=\"http:\/\/www.dearitaly.com\/piedmont\/piedmontese-cuisine\/vitello-tonnato-piedmont\/\" target=\"_blank\" title=\"Click to print\"><span>Print<\/span><\/a><\/li><li class=\"share-email\"><a rel=\"nofollow noopener noreferrer\" data-shared=\"\" class=\"share-email sd-button share-icon\" href=\"http:\/\/www.dearitaly.com\/piedmont\/piedmontese-cuisine\/vitello-tonnato-piedmont\/?share=email\" target=\"_blank\" title=\"Click to email this to a friend\"><span>Email<\/span><\/a><\/li><li class=\"share-facebook\"><a rel=\"nofollow noopener noreferrer\" data-shared=\"sharing-facebook-120\" class=\"share-facebook sd-button share-icon\" href=\"http:\/\/www.dearitaly.com\/piedmont\/piedmontese-cuisine\/vitello-tonnato-piedmont\/?share=facebook\" target=\"_blank\" title=\"Click to share on Facebook\"><span>Facebook<\/span><\/a><\/li><li class=\"share-twitter\"><a rel=\"nofollow noopener noreferrer\" data-shared=\"sharing-twitter-120\" class=\"share-twitter sd-button share-icon\" href=\"http:\/\/www.dearitaly.com\/piedmont\/piedmontese-cuisine\/vitello-tonnato-piedmont\/?share=twitter\" target=\"_blank\" title=\"Click to share on Twitter\"><span>Twitter<\/span><\/a><\/li><li class=\"share-linkedin\"><a rel=\"nofollow noopener noreferrer\" data-shared=\"sharing-linkedin-120\" class=\"share-linkedin sd-button share-icon\" href=\"http:\/\/www.dearitaly.com\/piedmont\/piedmontese-cuisine\/vitello-tonnato-piedmont\/?share=linkedin\" target=\"_blank\" title=\"Click to share on LinkedIn\"><span>LinkedIn<\/span><\/a><\/li><li class=\"share-end\"><\/li><\/ul><\/div><\/div><\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<div class=\"entry-summary\" itemprop=\"text\">\n<p>A typical plate from Piedmont is the vitello tonnato, or vitel ton\u00e8. There are several cities in Piedmont that boast the paternity of this plate, but the ones where you can taste the most delicious and tradicional vitel ton\u00e8 in Italy are Alba and Garessio. The vitello tonnato is a cold plate, usually served as &#8230;<\/p>\n\n<\/div>\n","protected":false},"author":2,"featured_media":530,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"spay_email":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false},"categories":[7],"tags":[19,37,51,61],"jetpack_featured_media_url":"http:\/\/www.dearitaly.com\/piedmont\/wp-content\/uploads\/sites\/2\/2012\/12\/vitello-tonnato.jpg","jetpack_publicize_connections":[],"jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p5cExe-1W","jetpack-related-posts":[{"id":128,"url":"http:\/\/www.dearitaly.com\/piedmont\/piedmontese-cuisine\/bagna-cauda-piedmont\/","url_meta":{"origin":120,"position":0},"title":"Bagna Cauda: a Piedmont traditional taste","date":"November 19, 2014","format":false,"excerpt":"It is one of the most famous recipes of Piedmont cuisine and it consists in a\u00a0strong flavor sauce made of anchovies, garlic and olive oil. The name bagna cauda (or bagna caoda) in Piedmont literally means hot sauce, just because it is hot and accompanied with fresh seasonal vegetables, cooked\u2026","rel":"","context":"In &quot;The Piedmontese cuisine&quot;","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.dearitaly.com\/piedmont\/wp-content\/uploads\/sites\/2\/2014\/10\/bagna-caoda.jpg?resize=350%2C200","width":350,"height":200},"classes":[]},{"id":110,"url":"http:\/\/www.dearitaly.com\/piedmont\/piedmontese-cuisine\/finanziera-piedmont\/","url_meta":{"origin":120,"position":1},"title":"Finanziera: a fine delicacy from Piedmont","date":"November 19, 2014","format":false,"excerpt":"The Finanziera\u00a0is a very old traditional plate of Piedmont. According to tradition, was born in the eighteenth century in the west of Piedmont as a poor men's plate that used the less noble parts of slaughtered animals and the entrails, which were left to those who performed the slaughter and\u2026","rel":"","context":"In &quot;The Piedmontese cuisine&quot;","img":{"alt_text":"finanziera piemonte","src":"https:\/\/i0.wp.com\/www.dearitaly.com\/piedmont\/wp-content\/uploads\/sites\/2\/2012\/11\/finanziera.jpg?resize=350%2C200","width":350,"height":200},"classes":[]},{"id":201,"url":"http:\/\/www.dearitaly.com\/piedmont\/piedmontese-cuisine\/fritto-misto-piedmont\/","url_meta":{"origin":120,"position":2},"title":"Fritto Misto: the king of the table in Piedmont","date":"November 20, 2014","format":false,"excerpt":"This plate tied to the folk tradition and usually it was served on holidays. Its origin is linked to the ritual slaughter of the pig and the need not to waste anything. The oldest recipes include the liver, the lung, the slices of meat, sausage, but over time new ingredients\u2026","rel":"","context":"In &quot;The Piedmontese cuisine&quot;","img":{"alt_text":"fritto misto alla piemontese","src":"https:\/\/i0.wp.com\/www.dearitaly.com\/piedmont\/wp-content\/uploads\/sites\/2\/2012\/11\/piatto-pronto-caraffa-vino-pomodori-bicchiere_dettaglio_ricette_slider_grande3.jpg?resize=350%2C200","width":350,"height":200},"classes":[]},{"id":234,"url":"http:\/\/www.dearitaly.com\/piedmont\/piedmontese-cuisine\/baci-di-dama-piedmont\/","url_meta":{"origin":120,"position":3},"title":"Baci di Dama: a sweetness from Piedmont","date":"November 20, 2014","format":false,"excerpt":"These cookies are from Piedmont and they were born about a century ago in Tortona town.\u00a0The recipe calls for the preparation of shortbread biscuits to be joined two by two and to be superimposed with a filling of chocolate. The name came from the fact that the cookies are made\u2026","rel":"","context":"In &quot;The Piedmontese cuisine&quot;","img":{"alt_text":"baci di dama piedmont","src":"https:\/\/i0.wp.com\/www.dearitaly.com\/piedmont\/wp-content\/uploads\/sites\/2\/2012\/11\/DSCF3737.jpg?resize=350%2C200","width":350,"height":200},"classes":[]},{"id":567,"url":"http:\/\/www.dearitaly.com\/piedmont\/piedmontese-cuisine\/agnolotti-piemontese\/","url_meta":{"origin":120,"position":4},"title":"Agnolotti alla Piemontese: to taste it is a must!","date":"January 11, 2015","format":false,"excerpt":"Agnolotti are a kind of ravioli typical of the Piedmont, made with small pieces of flattened pasta dough, folded over with a roast beef meat and vegetable stuffing. The origin of the name may come from the name Angelot from Monferrato, who is said to be the inventor of the\u2026","rel":"","context":"In &quot;The Piedmontese cuisine&quot;","img":{"alt_text":"Agnolotti alla piemontese","src":"https:\/\/i0.wp.com\/www.dearitaly.com\/piedmont\/wp-content\/uploads\/sites\/2\/2013\/01\/agnolotti-piemontese.jpg?resize=350%2C200","width":350,"height":200},"classes":[]},{"id":572,"url":"http:\/\/www.dearitaly.com\/piedmont\/piedmontese-cuisine\/paste-di-meliga\/","url_meta":{"origin":120,"position":5},"title":"Paste di Meliga: traditional biscuits","date":"January 11, 2015","format":false,"excerpt":"The recipe of Paste di Meliga is centuries old: they are traditional biscuits prepared in farmhouses with the ingredients that can be found in the house, maize and wheat flour. 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