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Italian · V The Canonical Dishes · Trentino-Alto Adige

Carne Salada del Garda Trentino con Rucola e Grana

Lake Garda, Trentino

‹ Trentino-Alto Adige

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Origin

Lake Garda shore (Riva del Garda), Trentino

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Description

The signature cured meat of Lake Garda's Trentino shore: lean beef (topside or silverside) salted with juniper, rosemary, garlic, pepper, and bay for 10–20 days, then sliced paper-thin and served raw as a crudo with rocket, shaved Grana Trentino, and a thread of olive oil. The brief cure is insufficient to cook the meat through — it is a raw cured preparation akin to bresaola but with a more aromatic herb profile and shorter ageing. The Lake Garda microclimate (the mildest in Trentino) is credited with its character.

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The Thread

—Dry-cured beef sliced paper-thin and served with rocket and Parmigiano — the near-identical Alpine tradition to the north Lombardia · (Valtellina)
—Lightly treated raw beef served thinly sliced — the French tradition of minimal curing for maximum beef flavour French
—Lean beef dry-cured with aromatics for a short period and served raw or nearly raw — the gaucho parallel South · American
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Flavour Context

Paper-thin juniper-and-herb-cured raw beef with peppery rocket and shaved Grana — the Lake Garda summer antipasto that captures the mild, aromatic microclimate of Italy's most northerly Mediterranean-feeling shore

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