Battuta di Cervo Servita Tiepida con Bergamotto, Aneto e Caffè

**Battuta di Cervo Servita Tiepida con Bergamotto, Aneto e Caffè**

Battuta di cervo servita tiepida con bergamotto, aneto e caffè is a contemporary Italian antipasto that reinterprets the classic raw meat battuta—a hand-cut, knife-chopped preparation distinct from the smoother tartare. The dish originates from the Emilia-Romagna region, where game meats like venison (cervo) are traditional, particularly in the forested Apennine areas around San Piero in Bagno.

The dish features finely chopped raw venison, served slightly warm (tiepida) to enhance its natural richness. Key ingredients include bergamot, a fragrant citrus that provides bright acidity; fresh dill (aneto), which adds an herbal, slightly anise-like note; and coffee (caffè), used as a seasoning to introduce a subtle bitterness and earthy depth that complements the gamey meat. A great version balances these elements precisely: the venison should be impeccably fresh and tender, the warmth gentle enough not to cook the meat, and the coffee and bergamot present but not overpowering.

A notable rendition is served at **Da Gorini** in San Piero in Bagno, Italy, as documented by the food guide *Habemus Fame*. The venue is known for its refined take on local mountain cuisine, and this dish exemplifies their approach—elevating humble game through precise technique and unexpected pairings. Regional variations might substitute venison with beef or wild boar, or replace bergamot with lemon or orange, though the classic combination remains distinctive to this specific preparation.