Beef tenderloin finely sliced, rocket, Parmigiano foam, balsamic, EVO
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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”
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. 👇🫒
Pair with
Blue Dream
Curcuma
Grena-daiquiri
Lion Dance
Mai Tai
Mango Spritz
Mary Rockett's Milk Punch
Passion for Pineapple
Quinta Rhubarb
Smoke and Spice
Tempest of Skye
Tropical Pearsonality
Twelve Mile Limit
Visco Sunset
WINE Glass
Argiolas Castamolino, 2018
Medium-bodied with red berry flavors, hints of spice, and a smooth finish.
Argiolas Iselis, 2020
Fresh and vibrant with notes of citrus, green apple, and a hint of minerality
Argiolas, Isola dei Nuraghi, 2019
Aromas of red berries, herbs, and a hint of earthiness with a smooth and balanced palate
Banfi Centine, 2020
Full-bodied and robust with flavors of dark fruits, tobacco, and a touch of oak
Banfi Chianti, 2020
Bright and fruity with flavors of red fruits, herbs, and a touch of oak
Banfi Furnaio, 2018
Rich and creamy with flavors of ripe peach, apricot, and a touch of vanilla.
Château Jalousie 2021
Fresh and lively with red berry notes, vibrant acidity, and a crisp, clean finish.
Château Les Hauts Conseillants 2018
Full-bodied with flavors of blackberry, cassis, and a touch of tobacco, supported by firm tannins.
Château Ormes de Pèz, Saint-Estèphe 2019
Rich and structured with notes of dark fruit and subtle oak
Château de Chamirey, Mercurey 1er Cru, 2019
Elegant and well-balanced with flavors of red berries, earthy notes, and a silky texture.