Diaframma di Manzo Maturo nella Cera con Tartara di Mazzancolle e Mezuna Rossa

**Diaframma di Manzo Maturo nella Cera con Tartara di Mazzancolle e Mezuna Rossa**

The Diaframma di Manzo Maturo nella Cera con Tartara di Mazzancolle e Mezuna Rossa is a signature dish from Abocar Due Cucine in Rimini, Italy, as highlighted by the guide *Where The Foodies Go*. This complex, multi-textural plate exemplifies the restaurant’s dual-kitchen philosophy, blending raw and cooked elements with precision.

The dish centers on a beef diaphragm (diaframma), a cut prized for its deep flavor. The meat is dry-aged (maturo) to concentrate its taste, then cooked and sealed in wax (nella cera), a technique that locks in juices and imparts a subtle, protective richness. The beef is plated alongside a tartare of mazzancolle (Mediterranean king prawns), offering a sweet, briny contrast to the savory meat. A mezuna rossa—a red-leafed Japanese mustard green—adds a peppery bite and visual brightness.

What distinguishes a great version is the harmony of temperatures and textures: the warm, tender, wax-sealed beef against the cool, pristine prawn tartare, all balanced by the sharp, fresh greens. Regional variations are rare given the dish’s specific, modern Italian conception, though similar surf-and-turf pairings appear along the Adriatic coast. At Abocar Due Cucine, the execution relies on impeccable sourcing of aged beef and fresh local seafood, making it a definitive example of Rimini’s contemporary fine dining.