Project Description

Maturo Beef Carpaccio, Arugula & Parmesan Cheese

The name of a sandwich we’ve all surely heard about. The Italians named it the Lord of all sandwiches. The name “Vittore Carpaccio” was a medieval Venetian painter of frescoes. Like all artists, the creative enthusiasm often overlapped hunger. This resulted in skipping a meal in order to gain precious time. This artist was so impatient at one particular occasion, he could not wait for his meat to get baked so he simply ate raw beef with some salad.

Another story says, that carpaccio became known thanks to the chef that prepared his favourite dish. Namely very thin, almost transparent slices of raw beef dressed with olive oil, salt, pepper, lemon juice and Parmesan cheese. The rest is just history! Today, a slightly pretentious dish named “carpaccio” is better known than the artist himself. Although it is always associated with raw food, carpaccio is not only made of raw meat. Carpaccio is also associated with the very thin sliced food. Just like thin sliced meat, it’s also well known as tuna carpaccio as well as other high-quality white, and blue fish.

Dear guests, our maturo beef carpaccio is recognisable as we use 30 day aged beef (maturo=mature=aged) in a special marinade kept under carefully controlled conditions. This procedure obtains high-quality maturo beef carpaccio that our guests enjoy so much. Always served thinly sliced with spices, arugula salad, olive oil, Parmesan cheese and lightly sprinkled with balsamic vinegar.

Wish you a good appetite and do not forget to rate this dish.