Chef inspiration
Carpaccio di Manzo con Ricotta al Tartufo e Olio di Nocciole
Hazelnut oil, arugula, ricotta, beef, and black truffle shape this special, with toasty aroma, nutty depth, and a fresh vegetal edge with pleasant bitterness.
The story
About the dish
Carpaccio di Manzo con Ricotta al Tartufo e Olio di Nocciole draws its character from hazelnut oil, arugula, ricotta, and beef. In the dish, hazelnut oil supplies toasty aroma and nutty depth, while arugula adds a fresh vegetal edge with pleasant bitterness and ricotta adds soft, fresh dairy richness.
It draws on Italy’s tradition of turning milk, meat, salt, climate and patient aging into products that carry the identity of a particular place.
Ingredients and preparation can change. Please ask our team about current availability and dietary needs before ordering.