Beef tenderloin finely sliced, rocket, Parmigiano foam, balsamic, EVO oil from Brisighella
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Carpaccio di Manzo all'Olio di Brisighella is a classic Italian antipasto dish.
In this version, the thinly sliced beef tenderloin is served with a light and airy foam made from Parmigiano-Reggiano cheese and a drizzle of aged balsamic vinegar, 2 of the world icons of Italian food, both produced in Emilia-Romagna region only.
How to spell it (play👇)
Olio means “Oil” (Extra virgin Olive Oil)
di Brisighella means “from Brisighella”.
Brisighella is a town in Emilia Romagna, famous for quality Extra Virgin olive oil.
Here is how they produce oil in Brisighella. 👇🫒
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