Antipasto Piedmontaise

The traditional recipe for this Piedmontese hors d’’oeuvre comes from the habit of conserving vegetables at the end of summer for the winter period. The pulp of tomato is added to freshly picked vegetables. Tuna and boletus mushrooms create an umami pure symphony. A delicious starter alone or with a hard-boiled egg and some anchovies for brunch. Perfect quick addition to pasta