Piedmontese raw meat tartare with Parmesan shavings and corn salad leaves

120 g rump roast from Piedmontese meat - the juice of half lemon 5 shavings of top-quality Parmesan cheese 10 leaves of corn salad - 1 garlic clove 1 sp extra-vergin olive oil - salt and pepper

Dolcetto d’Alba is said to be one of themainstays of the wine tradition in Piedmont, and it perfectly matches with some local dishes - tajarin, finanziera, tome (typical cheese) from Murazzano.
TheMenturin Vineyard, located on the steep slopes of the Gallina Cru, provides excellent, full-scented, and ripe grapes thanks to an enviable south-facing exposure of the slopes
[go to the wine]

Finely chop the rump meat with a sharp knife. Transfer the meat in a steel bowl, adding the oil, lemon juice and peeled garlic; season with salt and pepper.

Stir well and mix using two forks; adjust the seasoning to taste.

Place the meat in a plate using a mould. Arrange the Parmesan shavings over top and finish off with the corn salad leaves. Drizzle with oil and serve.