Carpaccio, brainchild of a Venetian chef, has been part of our menu since we first launched extraordinary pizza segment. As you can easily guess, you can have it both ways: appetizer or pizza. We keep the beef tenderloin in marinade bath of virgin oil, red wine and herbs for over 48 hours. When it is mature enough, we take it out, wrap and freeze. The slices are freshly cut when the order is received. We season with pepper-mix and decorate with rucola leaves and Parmigiano Reggiano slices.