[vc_row][vc_column][vc_column_text] Today we present one of the many ways to enjoy the carpaccio of Arista in Bigongia, to make us a cold starter, or by

[vc_row][vc_column][vc_column_text] Today we present our preferred method of how to use the Pozza Beef, to make a bell ‘starter, while also varying the amount a