Battuta di Fassona is a dish from the Piedmont region of Italy, where “fassona” refers to a breed of cattle known for its lean and tender meat. The dish is similar to a steak tartare and is made with raw Fassona beef that has been finely chopped (“battuta” means “beaten” or “chopped”) and typically seasoned with olive oil, lemon juice, salt, and pepper. It may also include other flavorings like garlic, capers, or fresh herbs.

Crostoni di Soprassata in carpaccio is a dish involving crostoni, which are large slices of toasted or grilled bread, topped with a carpaccio of soprassata. Soprassata is a type of Italian cured meat, similar to salami. For a carpaccio version, the soprassata is sliced very thinly and served raw. It’s often garnished with olive oil, lemon, arugula, shaved Parmesan cheese, and sometimes a drizzle of balsamic vinegar to enhance the flavors.

Here’s a simple recipe for each dish:

Battuta di Fassona:

1. Obtain high-quality Fassona beef and finely chop it with a sharp knife.
2. Season the meat with extra virgin olive oil, fresh lemon juice, sea salt, and freshly ground black pepper.
3. Serve the battuta on a plate with a raw egg yolk on top if desired, and garnish with capers, minced parsley, or thinly sliced shallots.

Crostoni di Soprassata in Carpaccio:

1. Toast or grill slices of rustic bread until they are crunchy on the outside but still soft on the inside.
2. Slice the soprassata very thinly.
3. Arrange the soprassata slices on the toasted bread.
4. Garnish with a drizzle of good quality extra virgin olive oil, a squeeze of lemon juice, and add arugula leaves.
5. Shave some Parmesan cheese on top and finish with a few drops of balsamic vinegar if desired.

Both dishes are about celebrating the natural flavors of high-quality, simple ingredients, and they would typically be served as appetizers or part of an antipasto platter.