This Italian spin on a steak tartare is served with gorgonzola and balsamic vinegar to create an umami triple-threat alongside the beef. Hailing from meat-obsessed Marcellaio RC, this dish works best when using the finest-quality Fassona beef: "Fassona beef is the exceptionally lean meat from the Fassona Piedmontese breed, born and raised in the region of Piedmont. The cattle are renowned for their unique muscular structure, particularly in the thighs, which is the result of natural muscular hypertrophy, yielding high-quality meat that is distinguished by excellent texture, tenderness, juiciness, and a rich, sweet flavour. Fassona beef’s excellent characteristics are also the result of a dry-aging process of the meat, low amounts of saturated fat, cholesterol, and calories, but also for its high amounts of essential nutrients, Omega-3, and Omega-6 fatty acids. We are only using top-side for our tartare and exclusively “battute al coltello” (sliced and beat by hand with a knife). The topside is strong on flavour and extremely lean and tender.”