How to make Carpaccio di Manzo

Why cooks start here

Carpaccio di Manzo is cooked the way Venice cooks it — good olive oil used without counting, salt judged by hand, and no fuss about the plate. This is the home version, written down the way an Italian family cook actually puts it on the table.

Carpaccio di Manzo hails from Venice, a city renowned for its effortless elegance and culinary simplicity. Traditionally prepared at home, this dish relies on a few high-quality ingredients to achieve its full potential. It's the kind of meal a Venetian might serve casually, perhaps as a starter for a leisurely lunch or a light dinner, allowing the fresh flavors to shine without fuss or formality. The taste of Carpaccio di Manzo is a delicate balance of rich and peppery notes, with the buttery texture of thinly sliced beef tenderloin complemented by the sharpness of Parmigiano-Reggiano. A drizzle of olive oil and a squeeze of lemon juice brighten the plate, while baby arugula and capers add a peppery and briny contrast. Each bite is a harmonious blend of textures and flavors, offering a slice of Venetian life.