Battuta di Marchigiana con Caprino Parmigiano 30 Mesi e Polvere di Porcini

Battuta di Marchigiana con Caprino Parmigiano 30 Mesi e Polvere di Porcini is a refined Italian beef tartare dish that originates from the Marche region of central Italy. The name "Battuta" refers to the hand-chopped preparation of raw beef, traditionally made from the prized Marchigiana breed, known for its lean, tender, and flavorful meat. This dish elevates the classic tartare by incorporating aged caprino (goat cheese) and Parmigiano Reggiano aged 30 months, creating a rich, tangy, and nutty counterpoint to the beef. A dusting of porcini mushroom powder adds an earthy, umami depth that distinguishes the dish.

A great version of this battuta relies on the highest quality Marchigiana beef, hand-chopped to a coarse yet uniform texture, and seasoned simply with salt, pepper, and olive oil to let the meat shine. The cheese blend must be creamy and sharp, while the porcini powder should be freshly ground for maximum aroma. The dish is often served with crostini or fresh greens to balance richness.

Regional variations may substitute other local beef breeds or use different aged cheeses, but the combination of caprino and aged Parmigiano remains signature. In Teramo, Italy, the dish is notably featured at the venue Spoon, where it has been highlighted by the food guide *Where The Foodies Go* for its authentic execution and local sourcing.