Carpaccio of raw Fassona meat

The Carpaccio of raw Fassona meat is obtained from the "magatello", a very lean and fiber-rich cut located in the rear part of the animal. A traditional Piedmontese appetizer, it is finely sliced ​​and generally seasoned with an emulsion of lemon juice and extra virgin olive oil. 'olive. Flakes of Parmigiano Reggiano, rocket, porcini mushrooms or truffle depending on the season, to taste. Also a basic ingredient of meat sushi .