{"id":11775,"date":"2026-07-01T11:00:00","date_gmt":"2026-07-01T09:00:00","guid":{"rendered":"https:\/\/villadianella.it\/carpaccio-mucco-pisano-pomodori-barattiere-luglio"},"modified":"2026-08-22T23:27:32","modified_gmt":"2026-08-22T21:27:32","slug":"carpaccio-mucco-pisano-pomodori-barattiere-luglio","status":"publish","type":"post","link":"https:\/\/villadianella.it\/en\/carpaccio-mucco-pisano-pomodori-barattiere-luglio","title":{"rendered":"July’s 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 local area. For July, when the heat calls for fresh, light dishes, the choice fell on a starter that lines up three excellences of our area: carpaccio of Mucco Pisano roast beef, tomatoes from the garden and barattiere cucumber.<\/p>\n

It’s a cold dish, designed for summer. The meat, tomato and barattiere cucumber are sliced wafer-thin and enhanced by our extra virgin olive oil. Simple in form, rich in substance: very few ingredients, all of high quality, left free to speak for themselves.<\/p>\n

\"Mucco<\/picture><\/p>\n

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

The Mucco Pisano roast beef<\/strong> is the heart of the dish. The Mucco Pisano is a native cattle breed from the Pisan countryside, raised in Tuscany and tied to the history of this land. Its meat, cooked pink and sliced wafer-thin, is flavourful and delicate at the same time: the perfect base for a carpaccio.<\/p>\n

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

The barattiere<\/strong> is a cucumber with a delicate, very digestible taste, crisp and refreshing. Sliced paper-thin, it adds freshness and a light note that lightens the meat.<\/p>\n

Tying it all together is our organic extra virgin olive oil<\/strong>, the common thread of the dish. Grassy and rounded, it comes from the estate’s olive trees and gives the carpaccio its signature: it’s what transforms three simple ingredients into a single, unified whole.<\/p>\n

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

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

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

Starter or Main, However 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 paired with some Tuscan bread, and it turns into a complete meal, perfect for hot days. That’s the versatility of genuine dishes, which can change roles at the table without losing their identity.<\/p>\n

Why in July<\/h2>\n

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

Where to Try It<\/h2>\n

July’s recipe can be found 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 you can 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 an hour from Florence and Pisa.<\/p>\n","protected":false},"excerpt":{"rendered":"

La ricetta di luglio del Bistrot delle Scuderie: carpaccio di roast beef di Mucco Pisano, pomodori dell’orto e barattiere, a fette sottilissime e olio extravergine.<\/p>\n","protected":false},"author":1,"featured_media":11061,"comment_status":"closed","ping_status":"closed","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":"July's Recipe: Mucco Pisano Carpaccio - Villa Dianella","_yoast_wpseo_metadesc":"The Bistrot delle Scuderie's July recipe: Mucco Pisano roast beef carpaccio with garden tomatoes, barattiere and extra virgin olive oil.","_yoast_wpseo_focuskw":"carpaccio di Mucco Pisano Villa Dianella","_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":[1592],"tags":[522,812,817,1478,1488,1892,1910,1911,1912,1913,1914,1915,1916,1917,1918],"class_list":["post-11775","post","type-post","status-publish","format-standard","has-post-thumbnail","category-ristorazione-ricette-en","tag-olio-extravergine-di-oliva-en","tag-cucina-toscana-en","tag-ricetta-del-mese-en","tag-bistrot-delle-scuderie-en","tag-stand-villa-dianella-en","tag-suolo-viticolo-vinci-en","tag-pomodori-dellorto-en","tag-ricetta-di-luglio-en","tag-carpaccio-en","tag-mucco-pisano-en","tag-roast-beef-en","tag-barattiere-en","tag-piatto-freddo-en","tag-antipasto-estivo-en","tag-ricette-estive-en"],"_links":{"self":[{"href":"https:\/\/villadianella.it\/en\/wp-json\/wp\/v2\/posts\/11775","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=11775"}],"version-history":[{"count":2,"href":"https:\/\/villadianella.it\/en\/wp-json\/wp\/v2\/posts\/11775\/revisions"}],"predecessor-version":[{"id":11779,"href":"https:\/\/villadianella.it\/en\/wp-json\/wp\/v2\/posts\/11775\/revisions\/11779"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/villadianella.it\/en\/wp-json\/wp\/v2\/media\/11061"}],"wp:attachment":[{"href":"https:\/\/villadianella.it\/en\/wp-json\/wp\/v2\/media?parent=11775"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/villadianella.it\/en\/wp-json\/wp\/v2\/categories?post=11775"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/villadianella.it\/en\/wp-json\/wp\/v2\/tags?post=11775"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}