Starter with Carpaccio of Arista in Bigoncia


Today we present one of the many ways to enjoy the carpaccio of Arista in Bigongia, to make us a cold starter, or by varying the quantities also a unique summer dish, easy to prepare and very tasty to be consumed outdoors during a lunch lot.[/vc_column_text][vc_custom_heading text=”Products used in this recipe” font_container=”tag:h3|text_align:left” use_theme_fonts=”yes”]


Starter with Carpaccio of Arista in Bigoncia

Carpaccio of Arista in Bigongia with salad, cherry tomatoes, fresh pecorino cheese, pine nuts, olive oil and balsamic vinegar.
Prep Time 20 minutes
Total Time 20 minutes
Course cold starter, single dish, starter
Cuisine tuscany
Servings 4 people


  • 200 gr. Carpaccio of Arista in Bigoncia
  • 200 gr. salad
  • 100 gr. Cherry tomatoes
  • q.s. Pecorino Toscano DOP Seasoned flakes
  • q.s. olive oil extra virgin
  • q.s. salt
  • q.s. pepper
  • q.s. balsamic vinegar of Modena
  • q.s. pine nuts


  • Arrange the salad in a large tray and drizzle with a little olive oil extra virgin and a pinch of salt.
  • Cut into medium-thick slices Carpaccio of Arista in Bigongia and arrange over the salad evenly.
  • Cut the tomatoes into rounds and after a slight scaling arrange them evenly over Carpaccio.
  • Do flaked Pecorino Toscano DOP Seasoned and place it on the slices of carpaccio of Arista in Bigongia together with pine nuts.
  • Drizzle with extra virgin olive oil, balsamic vinegar and pepper (not further salting Carpaccio of Arista in Bigongia because it is already salty).


If you wish, you can use other types of hard cheese or other types of seasonal vegetables at will.
Carpaccio of Arista in Bigongia like all meats to give the best of its flavor should be eaten at room temperature and not of the refrigerator, you also do not recommend dressing this carpaccio with lemon or other citrus.
Tried this recipe?Let us know how it was!

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