Battuta di Scottona con Sbriciolata di Tarallo Mandorlato, Sugno e Pepe, Stracciata di Bufala e Lamelle di Tartufo

Battuta di Scottona con Sbriciolata di Tarallo Mandorlato, Sugno e Pepe, Stracciata di Bufala e Lamelle di Tartufo is a contemporary dish from Campania, Italy, that reimagines the classic beef tartare with local ingredients. The name translates to “chopped young beef with a crumble of almond tarallo, lard and pepper, buffalo stracciatella, and truffle shavings.” Scottona refers to a young heifer, prized for its tender, lean meat, typically from the Podolica breed. The dish is served at **Piccerella** in Camposano, a venue known through the *Braciamiancora* network.

The key components build a study in contrasting textures. The raw beef is hand-cut or battuta (chopped) to a coarse consistency. The sbriciolata—a crumble—uses tarallo mandorlato, a traditional Campanian almond biscuit, combined with sugno (rendered pork lard) and black pepper, adding nutty sweetness, umami, and crunch. Stracciata di bufala, a delicate, stringy fresh cheese from buffalo milk, provides creaminess, while shavings of fresh truffle lend earthy aromatics.

A great version hinges on ingredient quality: the beef must be impeccably fresh and the buffalo stracciatella still milky; the tarallo crumble should be coarse but not powdery, and the truffle shaved tableside to preserve its perfume. Regional variations exist: some chefs substitute stracciatella di mucca (cow’s milk) or use Fassona Piemontese beef instead of scottona. In other parts of Campania, the crumble might incorporate toasted hazelnuts or lemon zest to brighten the dish. The combination of sweet, salty, fatty, and creamy elements, anchored by exquisite raw beef, has made this a signature of modern Neapolitan cuisine.