{"id":11067,"date":"2026-07-01T11:00:00","date_gmt":"2026-07-01T09:00:00","guid":{"rendered":"https:\/\/villadianella.it\/?p=11067"},"modified":"2026-07-01T11:00:00","modified_gmt":"2026-07-01T09:00:00","slug":"the-july-recipe-mucco-pisano-roast-beef-carpaccio-with-garden-tomatoes-and-barattiere","status":"publish","type":"post","link":"https:\/\/villadianella.it\/en\/the-july-recipe-mucco-pisano-roast-beef-carpaccio-with-garden-tomatoes-and-barattiere","title":{"rendered":"The July Recipe: Mucco Pisano Roast Beef Carpaccio with Garden Tomatoes and Barattiere"},"content":{"rendered":"

Every month the Bistrot delle Scuderie chooses a recipe that tells the story of the season and the territory. For July, when the heat calls for fresh, light dishes, the choice fell on a starter that lines up three local specialities: roast beef carpaccio of Mucco Pisano, garden tomatoes and barattiere.<\/p>\n

It is a cold dish, made for summer. The meat, the tomato and the barattiere cucumber are sliced paper-thin and dressed with our extra virgin olive oil. Simple in form, rich in substance: very few ingredients, all of quality, left free to speak for themselves.<\/p>\n

\"Mucco<\/figure>\n

The Ingredients: The Territory in Three Slices<\/h2>\n

The Mucco Pisano roast beef<\/strong> is the heart of the dish. Mucco Pisano is a native cattle breed from the Pisa countryside, raised in Tuscany and bound to the history of this land. Its meat, cooked rare and finely sliced, is flavourful and delicate at once: the perfect base for a carpaccio.<\/p>\n

The garden tomatoes<\/strong> come straight from the estate, ripened in the sun and picked at their peak. Sweet, fragrant, juicy: in July they are at their best and bring the true taste of summer to the plate.<\/p>\n

The barattiere<\/strong> is a cucumber with a delicate, highly digestible flavour, crisp and refreshing. Sliced wafer-thin, it adds freshness and a light note that lifts the meat.<\/p>\n

Tying it all together is our organic extra virgin olive oil<\/strong>, the thread running through the dish. Grassy and round, born from the estate’s olive trees, it gives the carpaccio its signature: it is the oil that turns three simple ingredients into one.<\/p>\n

Thin Is Beautiful: The Preparation<\/h2>\n

The secret of this dish is the slicing. Everything is cut paper-thin: the roast beef almost translucent, the tomato and the barattiere wafer-thin. The slices are arranged on the plate, alternating meat and vegetables, then dressed with a generous drizzle of extra virgin olive oil, a pinch of salt and, to taste, a turn of pepper.<\/p>\n

No last-minute cooking, no sauces: just quality raw ingredients and good oil, served cold. It is a dish that takes only a few minutes to prepare but demands perfect ingredients, because there is nothing to hide behind.<\/p>\n

Starter or Main, As You Prefer<\/h2>\n

Born as a starter, the Mucco Pisano carpaccio can also become a light main course: just a more generous portion, perhaps with a little Tuscan bread, and it turns into a complete meal, perfect for hot days. It is the versatility of real dishes, which change their role at the table without losing their identity.<\/p>\n

Why July<\/h2>\n

In July the garden is at its peak, the tomatoes are at their finest and the desire to sit and eat outdoors takes over. A cold, fresh, light dish like this is the natural answer to the Tuscan summer: it is enjoyed in the stable courtyard, in the shade, with a glass of the estate’s wine alongside.<\/p>\n

Where to Try It<\/h2>\n

The July recipe is served at the Bistrot delle Scuderie at Villa Dianella, where every month the kitchen offers a new dish that follows the seasons and the garden.<\/p>\n

For information and bookings, contact Villa Dianella on 0571 508166, via WhatsApp or by writing to info@villadianella.it. Villa Dianella is located at Via Dianella 48, 50059 Vinci (FI), less than one hour from both Florence and Pisa.<\/p>\n","protected":false},"excerpt":{"rendered":"

The Bistrot delle Scuderie’s July recipe: Mucco Pisano roast beef carpaccio with garden tomatoes and barattiere, finely sliced and dressed with extra virgin olive oil.<\/p>\n","protected":false},"author":1,"featured_media":11065,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_fp_seo_title":"","_fp_seo_meta_description":"","_fp_seo_focus_keyword":"","_fp_seo_meta_canonical":"","_fp_seo_meta_robots":"","_fp_seo_geo_claims":"","_fp_seo_geo_expose":"","_fp_seo_geo_no_ai_reuse":"","_yoast_wpseo_title":"","_yoast_wpseo_metadesc":"","_yoast_wpseo_focuskw":"","_yoast_wpseo_canonical":"","_yoast_wpseo_opengraph-title":"","_yoast_wpseo_opengraph-description":"","_yoast_wpseo_opengraph-image":"","_yoast_wpseo_twitter-title":"","_yoast_wpseo_twitter-description":"","_yoast_wpseo_twitter-image":"","_yoast_wpseo_primary_category":"","_yoast_wpseo_primary_product_cat":"","_yoast_wpseo_meta-robots-noindex":"","_yoast_wpseo_meta-robots-nofollow":""},"categories":[1550],"tags":[238,425,626,723,1086,1443,1583,1584,1585,1586,1587,1588,1589,1590,1591],"class_list":["post-11067","post","type-post","status-publish","format-standard","has-post-thumbnail","category-ristorazione-ricette","tag-cucina-toscana","tag-olio-extravergine-di-oliva","tag-stand-villa-dianella","tag-ricetta-del-mese","tag-bistrot-delle-scuderie","tag-suolo-viticolo-vinci","tag-ricetta-di-luglio","tag-carpaccio","tag-mucco-pisano","tag-roast-beef","tag-barattiere","tag-pomodori-dellorto-2","tag-piatto-freddo","tag-antipasto-estivo","tag-ricette-estive"],"_links":{"self":[{"href":"https:\/\/villadianella.it\/en\/wp-json\/wp\/v2\/posts\/11067","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/villadianella.it\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/villadianella.it\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/villadianella.it\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/villadianella.it\/en\/wp-json\/wp\/v2\/comments?post=11067"}],"version-history":[{"count":1,"href":"https:\/\/villadianella.it\/en\/wp-json\/wp\/v2\/posts\/11067\/revisions"}],"predecessor-version":[{"id":11086,"href":"https:\/\/villadianella.it\/en\/wp-json\/wp\/v2\/posts\/11067\/revisions\/11086"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/villadianella.it\/en\/wp-json\/wp\/v2\/media\/11065"}],"wp:attachment":[{"href":"https:\/\/villadianella.it\/en\/wp-json\/wp\/v2\/media?parent=11067"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/villadianella.it\/en\/wp-json\/wp\/v2\/categories?post=11067"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/villadianella.it\/en\/wp-json\/wp\/v2\/tags?post=11067"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}