At long last, here
Glad to see your back, I was start to wonder if special operatives from the Rum industry had finally silenced you.
Mmm. Raw meat. *slurp*
In the Piemonte region of italy Capaccio is known as carne cruda or “A Paese” in the local dialect. [I once asked the housekeeper for Bel Paese and was presented with a platter of capaccio for breakfast]
It is prepared with veal…dressed exactly as you describe. Thinly sliced hearts of celery and dark green rughetta are added to the plate. Yum.
I would also recommend trying a Pio Cesare 1996 Barolo “Ornato” with the red meat version.
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