Talk:Bresaola

Breasola has nothing to do with "carpaccio" as mentionned in the article before I modified it. Carpaccio is pure raw beef, it has not gone through any curing process as per the Breasola.

The rather over-elaborated presentation mentionned is not one I have often seen in Valtellina, but it can be done, particularly in countries where serving raw beef is not the done thing and breasola is used instead to form a kind of modified "carpaccio".

YG


 * Don't agree on this point. Although carpaccio is usually made with raw meat, there are other variations on the original recipe. And bresaola prepared in the way described is referred as Carpaccio - a rather common way of eating it. Please check the recipe at http://www.bresaoladellavaltellina.it/ricette2.htm#carpaccio (Italian only...), where even Worcester sauce is included - never seen using it, though... --Adriano 20:23, 8 January 2007 (UTC)

Adriano, the recipe is called "Carpaccio di bresaola...", an important distinction as "Carpaccio" used on its own is assumed, certainly in Italy and Switzerland, to be the original recipe, with sliced raw beef. Then you can have carpaccio of everything really, I had Carpaccio of salmon, octopus, etc, etc

I thought it might lead to confusion.

However, after a bit of research and a chat with my mum (she is from Valtellina), it seems that than adding lemon, oil and the likes is more widespread than I thought, certainly with "young" breasola wich is tender and fresh tasting. With older breasola, it's more a case of chewing on it like you would with beef jerke.

YG

195.212.29.67 17:58, 7 February 2007 (UTC)


 * YG,
 * Yes, "carpaccio" alone might lead to confusion. And yes, "Carpaccio di bresaola" is VERY widespread... Regards --Adriano 13:59, 10 February 2007 (UTC)

Cecina
Not from León only, also (historically) from Huesca. — Preceding unsigned comment added by 94.212.116.112 (talk) 10:19, 6 October 2017 (UTC)