Breasola has nothing to do with "carpaccio" as mentionned in the article before I modified it. Carpaccio is pure raw beef, it has not gone through any curing process as per the Breasola.The rather over-elaborated presentation mentionned is not one I have often seen in Valtellina, but it can be done, particularly in countries where serving raw beef is not the done thing and breasola is used instead to form a kind of modified "carpaccio".YGAdriano, the recipe is called "Carpaccio di bresaola...", an important distinction as "Carpaccio" used on its own is assumed, certainly in Italy and Switzerland, to be the original recipe, with sliced raw beef. Then you can have carpaccio of everything really, I had Carpaccio of salmon, octopus, etc, etcI thought it might lead to confusion.However, after a bit of research and a chat with my mum (she is from Valtellina), it seems that than adding lemon, oil and the likes is more widespread than I thought, certainly with "young" breasola wich is tender and fresh tasting. With older breasola, it's more a case of chewing on it like you would with beef jerke.YG195.212.29.67 17: