Carpaccio di Manzo con Parmigiano e Tartufo

Carpaccio di Manzo con Parmigiano e Tartufo is a classic Italian antipasto of raw beef fillet, thinly sliced and topped with shavings of Parmigiano-Reggiano and fresh truffle. The dish traces its origin to 1950 at Harry’s Bar in Venice, where Giuseppe Cipriani created carpaccio for Countess Amalia Nani Mocenigo, who had been advised to eat raw meat. The original version was served with a simple sauce of mayonnaise and lemon, but variations quickly emerged across Italy.

The key ingredients are exceptionally thin slices of high-quality beef—ideally tenderloin—drizzled with extra-virgin olive oil, lemon juice, salt, and black pepper. A great version is defined by the precision of slicing, the freshness and marbling of the beef, and the quality of the Parmigiano-Reggiano (shaved into delicate curls) and the truffle (shaved tableside for maximum aroma). The balance between the earthy truffle, salty cheese, and the clean acidity of lemon is essential; over-seasoning can overwhelm the delicate meat.

Regional variations are common. In Piedmont, the dish is sometimes made with veal or topped with arugula and balsamic glaze. In Tuscany, it may include capers or anchovy sauce. Outside Italy, versions use tuna, salmon, or even celery root, but the classic beef with Parmigiano and truffle remains the benchmark. A notable example is served at La Clinica Gastronomica Arnaldo in Rubiera, Italy, where creator cookwithfez has highlighted the dish for its precise execution and emphasis on premium ingredients, reflecting the Emilia-Romagna region’s reverence for Parmigiano and truffle terroir.