I was with my in laws going around last Saturday and we checked on our once flooded house. On the way out we found our way to a curious new branch of Belini’s authentic Italian restaurant in Marikina.
So Mr. Belini opened up a branch in Marikina and they just survived the great flash flood last month and they are open for business. We met Daniel Belini the restaurateur and he welcomed us in authentic Italian fashion and Italian accent.
I was curious when I saw in the menu they had beef carpaccio. Alright, this was my chance to eat raw beef the Italian restaurant way. Also a way to get my in laws acquainted to the concept that raw beef is delicious and good for you if it is presented in a pleasing way and a high price tag with foreign ambiance where the eating of raw beef in this manner is expected to be normal and gastronomic.
The carpaccio was served cold thinly sliced like less than 2 millimeters and it was bathed in olive oil with thin slices of some kind of white cheese on top with some sliced capers. Yum yum. Very easily gobbled up by 5 adults. Not filling at all. Hey, it was just the appetizer. The non raw foodists liked the raw beef this way. No apprehensions at all.
Hmmm… maybe next time I will ask the butcher to slice my raw beef this thinly and present my own carpaccio versions at home.
Food presentation seems to mean too much for our women. I’m just a savage caveman who eats with my scissors.
Carpaccio (raw beef) served at Bellini's Restaurant