The journey through taste takes us to


Against the backdrop of the Alps, large, picturesque valleys, stretches of water and rice fields, long rows of poplars and ancient farmsteads open up: Piedmont is a region capable of offering ever-changing panoramas in which to enjoy a variety of experiences. From the regal Turin - with its historical cafés, the Savoy residences and the precious Egyptian Museum - to the other provinces, there are endless traces of art and antiquity scattered throughout the territory. Architectural treasures and natural monuments along the course of the Po, which originates here before crossing the whole of northern Italy. Trails in the parks - not to be missed are the Val Grande National Park and the Gran Paradiso National Park, the oldest in Italy - Lake Maggiore and its islands are just some of the many attractions in Piedmont. Discoveries and surprises of all kinds await visitors all year round, famous ski resorts and large green spaces where you can practice sports, not to mention the food and wine offer that has its peak in the Langhe-Roero and Monferrato wine territories.


Vitello tonnato


1The day before preparing this dish, soak the rump in wine with the chopped celery and carrot, sage and bay leaf.
2At the time of preparation, pour the meat into a saucepan, together with the marinade and added water. Simmer for a little over an hour; then separate the rump from its stock.
3Prepare a sauce with tuna, hard-boiled egg and anchovies, then add the finely chopped 'Capers in brine' Castellino , half a glass of oil, lemon juice, a tablespoon of vinegar and a little stock.
4Slice the veal and cover it with the prepared sauce. For a more enveloping flavour, leave the veal with the sauce for a few hours in the fridge and let it stand for half an hour at room temperature before serving.

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Looking for a simpler snack?

Tiny emeralds ready to enrich your every dish.
The Capers in brine are just the right ingredient to add character to your creations in the kitchen!

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