Beef carpaccio with Beef of Pozza


Today we present our preferred method of how to use the Pozza Beef, to make a bell ‘starter, while also varying the amount a single dish, perhaps to be eaten in a picnic outdoors, easy to prepare and very tasty.[/vc_column_text][vc_custom_heading text=”Products used in this recipe” font_container=”tag:h3|text_align:left” use_theme_fonts=”yes”]


Beef carpaccio with Beef of Pozza

Carpaccio of Beef of Pozza with salad, olive oil, lemon and flakes of Parmigiano Reggiano Cheese.
Prep Time 10 minutes
Total Time 10 minutes
Course cold starter, single dish, starter
Cuisine tuscany
Servings 4 people


  • 200 gr. Beef of Pozza thinly sliced
  • q.s. olive oil extra virgin
  • q.s. lemon juice
  • 30 gr. Parmigiano Reggiano Cheese flakes
  • 200 gr. salad
  • q.s. pepper
  • q.s. salt


  • Arrange the salad in a large tray and drizzle with a little olive oil extra virgin and a pinch of salt.
  • Cut into thin slices the Pozza Beef and arrange over the salad evenly.
  • Do flaked Parmesan cheese and place the slices of beef Pozza.
  • Drizzle with extra virgin olive oil, lemon juice and pepper (not further salting of Pozza beef because it is already salty).


If you wish, you can use the Grana Padano and well as the salad you can use cherry tomatoes or other vegetables in season at will.
The Pozza Manzo like all meats to give the best of its flavor should be eaten at room temperature and not in the refrigerator.
Tried this recipe?Let us know how it was!

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