Tonno in Bagna Cauda con Gelatina di Capperi e Limone Salato

Tonno in Bagna Cauda con Gelatina di Capperi e Limone Salato is a contemporary dish that reimagines the classic Piedmontese bagna cauda—a warm dip of anchovies, garlic, and olive oil traditionally served with raw vegetables. This version, featured at Le Cattedrali Relais by LAQUA Collection in Asti, Italia, through the work of chef Francesco Zini, elevates the sauce into a composed plate centered on tuna. The key ingredients include high-quality tonno (tuna), a bagna cauda base, and a gelée made from capers and salted lemon, which adds a bright, briny acidity and a gelatinous texture that contrasts with the fish.

What distinguishes a great execution is the balance of umami from the anchovy-garlic bagna cauda against the clean taste of the tuna, with the caper-lemon gel providing a tart, saline finish. The dish exemplifies modern Italian cuisine’s tendency to deconstruct regional classics while preserving their essential flavors. Regional variations of bagna cauda are common across Piedmont—some versions add truffles or use milk to soften the garlic—but Zini’s interpretation stands apart by substituting vegetables with seafood and introducing a jelly component. The dish reflects the area’s culinary heritage while pushing toward nouvelle presentation, earning its place as a signature offering at the Asti restaurant.