Carpaccio di Bresaola

The summer is getting closer and it becomes increasingly necessary to get in shape and lose the extra pounds. Giving up the pleasures of the table, however, is very difficult and if you are a gourmet dieting can be a problem.
The compromise? A carpaccio with arugula and Parmesan cheese. It is a dish perfect because it really is tasty, nutritious, but also light and low in fat.
But perhaps not everyone knows that the history of this particular cut used in the kitchen is very curious and is to be found in art. Where does the carpaccio with arugula and parmesan, or generally cutting carpaccio? By Vittore Carpaccio.
It was a Venetian painter who owes his fame to a plate dedicated to him by the founder of the famous Henry's Bar Giuseppe Cipriani in Venice.
Very different from today carpaccio with rocket and parmesan, that the time was always a cut thin slices of raw beef, but seasoned with Worcestershire sauce, lemon and nothing else. The dish that we enjoy today, it is more similar to the "meat all'albese" typical of Piedmont. The slices of raw beef are here accompanied with olive oil, lemon and slivers of truffle, a delicacy.
If you want to taste an excellent carpaccio with arugula and Parmesan, try to Aliprandi, the sausage factory in Brescia Gussago serving only the freshest products, controlled and safe. In addition to the classic sausage and pot and excellent fresh meat, you will find the seeds ready-to-cook products only or seasoning.
Perfect as a starter or in small quantities as the second most generous, the carpaccio with arugula and parmesan cheese is the perfect compromise between taste and healthy diet.