Chianina, the noble breed par excellence, is well known not only for its tenderness and velvety consistency, but also for its fine scent and rose color, both pleasing to the palate and the eyes. It is therefore the best meat to use for this dish because of its delicate flavour and absence of fat.

In general meat for this dish has to be sliced as thin as ham.

Carpaccio di Chianina

Place thin slices of meat on a plate and season with good olive oil, lemon, salt and pepper. Add slivers of fresh parmesan cheese and cover with finely sliced fresh vegetables (fennel, artichokes, rucola salad…) and season again with lemon, salt and oil. Let it rest for 15 min. And serve. For maximum flavour substitute vegetables with porcini mushrooms, truffle or season with lemon oil and cheese fondue.