Viande crue à l'Albese

Carne cruda all'albese is an Italian spin on steak tartare, prepared mainly around Alba, a town in the Piedmont region renowned for its precious white truffles. In this version, raw finely chopped beef is flavored with salt, pepper, lemon juice, and garlic. The dish is often served with thin shavings of Parmigiano-Reggiano cheese, and it is often topped with chopped and roasted Piemontese hazelnuts or the prized white Alba truffle. Due to the fact that truffles are very expensive, fresh wild mushrooms are sometimes used instead. Carne cruda all'albese should be enjoyed shortly after the preparation before the lemon juice cooks the meat. The dish is best paired with warm toasted bread, crispy arugula, and fruity red wines.