Vitello tonnato is a dish originally from Piedmont and is also prepared in many areas of Argentina, Uruguay and other countries where Italian communities coexist. The base element is beef tenderloins, which are covered with a sauce of hard-boiled egg yolks, tuna and cream, and anchovies. It is taken cold. You have all the information in: «Italian food: recipes for typical dishes and desserts«.

You have all the information in: "Italian food: recipes for typical dishes and desserts".