Carne Cruda

Battuta di fassone al coltello, or Piedmontese Fassona meat tartare, is a typical dish of Turin featuring a very tasty meat as its main element.

The Fassona is a fine breed of bovine bred in Piedmont, producing meat that is very tender and lean, and suitable to be eaten raw.

The meat tartare dates back to the time of the Tartars, a nomadic warrior people accustomed to galloping for many kilometres, used to put raw meat between the horse's back and saddle to support themselves during travels. In this way, during the rides, the meat was minced and beaten, and ready for immediate consumption.

The quality of the meat and of the oil is essential, and today, this meat tartare is a gourmet dish for true connoisseurs and refined palates.

Where to taste it:

• Raffaleo

• Cou cou — Dinner only

• Aroma

• Guarini