On this occasion, our carpaccio is present it in portions of 250 grs approx in refrigerated, only suitable for those people with great skill with a shape knife. It's a cut that is obtained from the whole loin, in this case of cow. Subjected to long maturations it transmits the culture of rest and calm and all the work behind it. In the mouth it is enveloping, with multiple nuances and an incredible (delicate) texture. It is simply cut thin, left to temper and added a little salt and virgin olive oil. It pairs nicely with seasoned bluefin tuna tacos.