Carne salada e fasoi

Thin slices of lean beef, ruby red and fragrant with spices, laid on the plate beside a warm side of fasoi, the traditional borlotti beans. The meat, marinated for a long time with salt, garlic, bay leaves, and pepper, can be served raw like carpaccio or quickly seared, remaining tender and juicy. The contrast between the savory freshness of the meat and the rustic creaminess of the beans creates a simple yet profound balance. It is a convivial dish, often enjoyed as a hearty main course or as a typical offering in Trentino osterias.