Trim the outer part and thinly slice with a slicer. Arrange in soft, voluminous, rose-shaped slices. Serve as a carpaccio.
The ideal pairing is with a carpaccio with oil and lemon, however it pairs well with fresh vegetables, red fruit, citrus and pineapple. Among cheese it prefers soft cheese types as robiola, ricotta and goat’s milk cheese.
To respect the delicacy of bresaola, we recommend a medium alcohol-content wine rich in fruity and floral nuances. A wine that fulfil these requirements is Bardolino CDO Chiaretto: the wine is made from Corvina, Rondinella, Molinara, Rossignola, Barbera and Sangiovese grapes.