Carpaccio di Lucrana con Maionese

Carpaccio di Lucrana con Maionese is a distinctive Italian antipasto that showcases the delicate flavor of raw Lucrana shrimp, a prized crustacean from the Campania region, particularly the Gulf of Salerno. The dish is a seafood variation of the classic Venetian beef carpaccio, substituting thinly sliced or whole raw shrimp for the original meat. Key ingredients include impeccably fresh Lucrana shrimp, a simple homemade mayonnaise (often made with extra-virgin olive oil and lemon), and minimal seasoning such as sea salt and black pepper to let the shrimp's natural sweetness shine.

A great version is distinguished by the absolute freshness and quality of the shrimp, which should be translucent, firm, and sweet, with no trace of ammonia. The mayonnaise must be light, emulsified, and tangy, serving as a subtle complement rather than a heavy coating. The dish is typically served chilled, sometimes with a garnish of microgreens or a squeeze of lemon.

Regional variations exist across Italy's coastal areas, with some versions using other raw crustaceans like red shrimp from Mazara del Vallo or scampi. In Salice Terme, Italy, the dish is notably featured at Bar Moderno, where a creator known as *sandrino* has highlighted it as a local specialty. This preparation emphasizes the purity of the ingredient, reflecting the Italian culinary philosophy of letting high-quality seafood speak for itself.