Carpaccio Bovino
Carpaccio Bovino
€23,00
The beef carpaccio is obtained from part of the veal’s fesa, called punta d’anca, salted, seasoned with pepper, sage, spices and natural aromas, remains in brine for about 10 days, then it is sautéed in a natural casing, slightly smoked with olive wood, left to dry for 8 days and then to ripen for another 25/30 days.
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