Carpaccio di speck dell’Alto Adige e porcini

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Carpaccio of South Tyrolean speck and porcini mushrooms

An Italian specialty revisited in a South Tyrolean way

Basic information

Preparation time: 00:45 h.
Persons: 4


    200 g South Tyrolean speck
    80 g fresh porcini mushrooms
    2 radishes
    10 g spring onions
    60 g lettuce
    1 C lemon juice
    Freshly ground white pepper
    4 C olive oil
    1 C horseradish
    2 C of bread croutons

How to make Carpaccio of South Tyrolean speck and porcini mushrooms

In a small bowl, mix lemon juice, salt, and pepper.
Add the olive oil while continuing to stir vigorously and add salt if necessary.
Remove the bacon from the rind and slice finely (with a slicer).
Arrange the slices of the speck in a circle on the plate.
Clean the porcini, cut them into thin slices, and distribute them, raw, on the slices of speck.
Clean the radishes, wash them, and cut them into slices.
Clean the spring onions, cut them into rings, and arrange them with the radishes and lettuce on the speck.
Finally, season the dish with the dressing, the horseradish cut into slivers, the croutons, and serve.

Special Tip:
Instead of fresh porcini, you can also use porcini in oil. For a change, spread shavings of South Tyrolean Parmesan cheese on the carpaccio.

Wine: Alto Adige Terlano

Regional recipe from Südtirol

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at