Carpaccio di Culo

Carpaccio di Culo is a beef carpaccio variation that elevates a seldom-used cut from the hindquarter. The dish takes its name from the Italian word for buttock, referring to the culotte or upper rump, a muscular cut prized for its rich flavor. Originating as an inventive twist on the classic Venetian carpaccio created by Giuseppe Cipriani at Harry’s Bar in 1950, this version focuses on a leaner, more intensely beefy slice. The key ingredients are paper‑thin slices of raw culotte, dressed simply with high‑quality extra‑virgin olive oil, lemon juice, salt, and black pepper; some preparations add shaved Parmigiano‑Reggiano or arugula for contrast. What distinguishes a great Carpaccio di Culo is the precise slicing—thin enough to melt on the tongue—and the meticulous selection of the meat, which must be aged to tenderize its naturally firm texture. The dish requires an extremely sharp knife or a mechanical slicer to achieve uniform translucency. Regional variations are scarce, as the recipe remains a niche offering in beef‑centric Tuscan traditions. One notable example appears at Officina della Bistecca in Panzano in Chianti, where the dish is featured on the *Sentieri Golosi* menu, showcasing the restaurant’s commitment to whole‑animal butchery and unconventional cuts. Outside Tuscany, some chefs substitute the culotte with a more accessible cut like sirloin, but purists insist on the original hindquarter selection for its depth of flavor and texture.