Piedmontese raw food art – wine and food as a synphony of natural flavors
Wine with food shapes the character of this Piedmontese specialty, which is a symbol of Italian culinary culture. Finely chopped, lean beef and high-quality ingredients harmonize perfectly in Carne cruda all’Albese: served cold with olive oil, lemon juice, salt, pepper and wafer-thin slivers of Parmesan, the taste and texture are brought out to the maximum. Capers, egg yolk or truffles add a further aromatic upgrade, depending on the season. This purist course is pure craftsmanship and brings freshness, naturalness, delicacy and elegant umami to the plate. Wine and food complement each other to create a liaison full of freshness, clarity and mineral depth. Whether as a festive starter, summer main course or sophisticated centerpiece of an antipasti table – Carne cruda all’Albese is always an aromatic experience at the highest level.
Ideal wine accompaniment: Dolcetto d’Alba DOC (Piedmont, Italy)
Dolcetto d’Alba DOC from Piedmont is the perfect accompaniment for Carne cruda all’Albese. With its ruby red color, fine almond and red cherry notes as well as a pleasant freshness and light tannin, it underlines the naturalness of raw meat. The invigorating acidity of the Dolcetto wraps itself refreshingly around the delicate meat fibers without dominating, while the mineral nuances support the noble aroma of olive oil and Parmesan. The round tannins harmonize with the creamy egg yolk and make capers or truffles look elegant.
Why this wine recommendation fits perfectly
Dolcetto d’Alba DOC is made for raw meat dishes from Piedmont. Its vital notes of sour cherry, plum and almond, combined with moderate acidity and very gentle tannins, bring out the best in fine beef. It supports the freshness of the lemon, balances the salty olive oil and creates an appetizing combination with the umami components of the garnish. The minerality of the wine carries the dish, while its lively character prevents the raw food course from feeling heavy.
Further wine recommendations for this dish
Barbera d’Alba DOC (Piedmont, Italy)
Barbera d’Alba, with vibrant acidity, fresh cherry and plum fruit and a slightly mineral backbone, brings vibrancy to the meat-heavy dish. Its vibrant fruit notes enhance the freshness of the lemon vinaigrette and combine perfectly with the salty, spicy ingredients. The velvety texture of the wine harmonizes with the fine beef, while the moderate spiciness of the Barbera provides an exciting contrast to the Parmesan and truffle. This combination is ideal for those who enjoy Italian classics with verve and depth.
Sankt Laurent (Thermenregion, Austria)
Sankt Laurent offers aromas of redcurrant, sour cherry and fine herbal spice, a medium structure and refreshing acidity. In combination with Carne cruda all’Albese, it develops an elegant, delicate balance: the subtle tannins bind the raw meat, while the mineral notes enhance the freshness of the lemon zest. A subtle but very lively companion that combines Mediterranean raw food with Central European sophistication.
Syrah (Aconcagua Valley, Chile)
Syrah from Chile with a deep red color, spicy notes of black pepper, cassis and olive, paired with a fine structure, brings a touch of exoticism to the pairing. The piquant, cool aroma of Syrah enhances the umami components and harmonizes particularly well with strong garnishes such as truffles or capers. Its velvety mouthfeel and delicate acidity prolong the aftertaste of olive oil and mild meat – ideal for connoisseurs who like to experiment.
Cabernet Franc, for example Chinon AOC (Loire, France)
Loire Cabernet Franc scores with freshness, raspberry, herbal notes and earthy minerality. Its light tartness contrasts with the creamy egg yolk and puts the fine aromas of meat, parmesan and lemon in the spotlight. The moderate structure with clear fruit ensures that the taste never gets lost, but accompanies the dish from start to finish – a pairing for fans of French clarity and elegance.
Tempranillo Crianza DOCa Rioja (Spain)
Tempranillo with ripe, dark fruit notes, soft tannins and spicy mellowness elegantly underlines the depth of the beef. Its juicy fruit harmonizes particularly well with Parmesan shavings and strong egg yolks, while the subtle spiciness of the Spanish classic perfectly complements the aroma and texture of the raw dish. This is the ideal choice for anyone who wants to enjoy Italian classics with an Iberian soul.
The recipe:
Carne cruda all’Albese
Cooking utensils
- 1 Scharfes Messer
- 1 Schneidebrett
- 1 Schüssel
- 1 Zitronenpresse
Ingredients
Für das Fleisch
- 250 g sehr mageres Rindfleisch z.B. Hüfte, Filet
- 2 EL mildes Olivenöl
- Saft von 1/2 Zitrone
- Salz schwarzer Pfeffer aus der Mühle
Garnitur
- 20 g Parmesansplitter
- 1 Eigelb optional
- 1 EL kleine Kapern
- Trüffelöl oder frische Trüffel nach Saison
Preparation
Fleisch vorbereiten & würzen
- Rindfleisch sehr fein hacken oder schaben, in Schüssel geben.
- Mit Zitronensaft, Olivenöl, Salz und Pfeffer vorsichtig vermengen.
Servieren & garnieren
- Fleisch auf gekühlten Tellern anrichten, mit Parmesansplittern, Eigelb, Kapern und Trüffel garnieren.
Empfohlene Beilagen
- Knuspriges Ciabatta
- Frisch geschnittene Selleriestangen
- Gurkensalat mit Zitronenöl
