Carpaccio di Frollata

Carpaccio di Frollata is a specialty of the Gargano Peninsula in Puglia, Italy, particularly associated with the town of Vico del Gargano. The name combines "carpaccio" (thinly sliced raw meat, traditionally beef) with "frollata," derived from *frollare* (to age or tenderize). Unlike classic beef carpaccio, which often uses immediately sliced fillet, Carpaccio di Frollata highlights extended dry-aging, which deepens the meat’s savory, nutty profile and yields a remarkably tender texture.

Key ingredients are simple and high-quality: razor-thin slices of aged beef (typically from local podolica cattle), extra-virgin olive oil from the Dauno pre-Apennines, lemon juice, flaky sea salt, and shavings of aged Parmigiano-Reggiano or a local pecorino. Some versions add a touch of black pepper, rocket (arugula), or capers. What distinguishes a great Carpaccio di Frollata is the buttery, almost melt-in-the-mouth consistency of the aged meat and the careful balance of bright acidity against the rich umami of the beef—the aging must be long enough to develop flavor but not so long that the meat becomes dry or gamey.

As prepared at **Braceria Antipasteria Giulio Cesare** in Vico del Gargano and noted by creator **Braciamiancora**, the dish embodies the local tradition of valorizing well-marbled, aged cuts. Regional variations include using tuna (a nod to coastal fishing) or veal, and sometimes garnishing with dried tomato powder or a drizzle of balsamic reduction. Outside Puglia, chefs may substitute bresaola or use a younger, leaner beef, but the authentic version relies on the distinct character of frollata meat. The dish is served cool, not ice-cold, to allow the fat to bloom on the tongue, and is often paired with a crisp, mineral-driven white wine from the Castel del Monte DOC.