Description

Winemaker Alessandra Boddas daughter Martina recommends a regional antipasto, vitello tonnato, with her familys lemony and refreshing Arneis. Thinly slice a chilled slow-cooked veal shoulder and top with the magic sauce of 200 grams tuna in oil, three cured anchovy fillets, two tablespoons of capers, two hard-boiled egg yolks, olive oil, and the juice of one lemon, blitzed until smooth.