Bresaola et cèpes

This simple antipasto known as bresaola e porcini is prepared throughout Valtellina, and it's the best proof that there is no need to complicate when prime ingredients are locally available. Thinly sliced bresaola topped with fresh porcini mushrooms is generously drizzled with a mixture of freshly squeezed lemon juice, extra virgin olive oil, chives, salt, and pepper. Served with slices of hearty bread, it is more than enough to satisfy any palate, but for those wanting even more local flavors, flakes of Bitto cheese can be added as a final touch.