The preparation of Ancient Style Veal with Tuna Sauce fits perfectly into the context of Piedmontese tables, where the culinary tradition has managed to blend flavors and cooking techniques into dishes rich in history. Using the round of the thigh or the eye of round of a Fassone veal, this dish stands out for its tender texture and delicate flavor, enhanced by a prolonged marinade in white vinegar and spices. The choice of ingredients such as onions, cloves, black pepper, cinnamon, and bay leaf not only enriches the aromatic profile of the meat but also contributes to a natural preservation that makes the dish ideal for special occasions, such as festive lunches or dinners among friends. The marinade, which must take place for at least twelve hours, allows the meat to absorb the flavors, while the subsequent braising makes it incredibly tender. Once cooked, the veal is sliced thinly and served with a sauce made from anchovies, nuts, egg yolks, and capers, creating a perfect balance between savory and creamy. In Piedmont, Ancient Style Veal with Tuna Sauce is often present during the holidays, but it is also a dish that can be enjoyed in any season, thanks to its versatility. Local variations may include the addition of ingredients such as truffles or the use of different spices, depending on family traditions, making each preparation unique. This dish, with its history and nuances, is a true symbol of Piedmontese cuisine, capable of bringing to the table the essence of a territory rich in culinary culture.

Take the round of the thigh or the eye of round of a Fassone veal, place it in a bowl and cover it with vinegar and water (half a liter of white vinegar should suffice), add the roughly sliced onion, cloves, black pepper, cinnamon, bay leaf, and salt. Let the meat marinate in the marinade for at least 12 hours, or overnight. Now braise the eye of round: take a saucepan, melt two knobs of butter in it, and then place the well-drained meat and sear it a bit to form a thin crust. At this point, add the desalted and deboned anchovies and let them melt in the butter, then pour the crumbled hard-boiled egg yolk into the sauce. Stir and immediately add the marinade. Cook uncovered until the sauce has thickened well. However, the cooking should not be too prolonged, otherwise the meat, when served cold and sliced, will appear dry and devoid of its juices. Remove the meat and slice it not too thinly, pour the cooking sauce over the slices after straining it and garnish with the previously washed capers. The veal with tuna sauce should be served cold. This dish, as you may have noticed, has nothing in common with today's veal with tuna, a noble dish made from boiled veal, sliced and covered with a sauce made from mayonnaise, tuna, and capers, with a splash of lemon juice. The French term tonné (or tannè) would mean dressed, that is, arranged, according to Luciano De Giacomi. But it also means dark, gloomy, as indeed appears the anchovy sauce that garnishes this dish. Recommended wine: Dolcetto di Dogliani.