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Trim the outer part and thinly slice with a slicer. Arrange in soft, voluminous, rose-shaped slices. Serve as a carpaccio.
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The bresaola has its origins in the Canton of Grisons in Switzerland, and it has made its appearance in Valtellina only in more recent times. It is said to derivs its name from "brasa" (embers) which over time has become "Brisaola" and today "Bresaola", with reference to the use of burning charcoal braziers in the production process.
The colour is even bright red and may have very thin streaks of fat. The aroma is delicate and slightly zesty, the flavour is pleasant, moderately savoury, never sour.
The ideal pairing is with a carpaccio with oil and lemon, however it pairs well with fresh vegetables, red fruit, citrus and pineapple. Among cheese it prefers soft cheese types as robiola, ricotta and goat’s milk cheese.
To respect the delicacy of bresaola, we recommend a medium alcohol-content wine rich in fruity and floral nuances. A wine that fulfil these requirements is Bardolino CDO Chiaretto: the wine is made from Corvina, Rondinella, Molinara, Rossignola, Barbera and Sangiovese grapes.