Multi-dimensional flavor with intense
Agastronomic journey for demanding palates. We
choose top sirloin for our Carpaccio, a lean piece
with a particularly tender texture, having as a protagonist,
the black truffle.
Production | We ripen the meat with the traditional air
drying technique. At the same time, we innovate by
using Himalayan rock salt bricks under pressure, thus
achieving a smooth drain of the meat from unnecessary
fluids, as well as its uniform salting. We then smear
the meat with extra virgin olive oil and fill it with fine,
chopped, black truffle, offering you the ultimate culinary
Serving | Choose it as an exquisite appetizer or enjoy it in a special
platter, accompanied by wine or a drink of your choice.