The carpaccio is a traditional dish several times hundred-years-old, been born in Italy in the Dolomites. < Br / > A top-grade beef is marinaded dry during 3 weeks in a mixture of salt, aromatic herbs and spices.

The result is a red meat ruby, perfumed and tender.

Traditionally, the meat is cut in very fine slices to be tasted in entrance or in grilled pieces 1 or 2 cms in thickness.