Wagyu Beef Tartara

Rice x de Pier ristorante Italiano e Pizzeria have a Exciting News!

We are thrilled to announce that starting this week, you can indulge in our exquisite Wagyu Beef Tartare at the restaurant! This classic dish, known for its refined taste and delicate preparation, will be a delightful addition to our menu.

A Little History: Beef Tartare, often referred to as Steak Tartare, has a rich and fascinating history. The dish traces its origins back to the Tatars, a nomadic people from the Central Asian steppes. They would place pieces of raw meat under their saddles to tenderize it as they rode. Over time, this practice evolved, and by the early 20th century, the dish had become a gourmet delicacy in French cuisine.

Our Preparation: At our restaurant, we honor this tradition by using only the highest quality beef, finely minced and seasoned to perfection. Our Beef Tartare is meticulously prepared with a blend of capers, onions, truffle oil, and herbs, then served with fresh duck egg yolk on top to enhance its rich flavors. Accompanied by crispy bread, this dish is a true celebration of taste and texture.

Join Us: Come and savor this culinary masterpiece that has stood the test of time. Whether you’re a longtime fan of Beef Tartare or trying it for the first time, we promise an unforgettable dining experience.

We look forward to welcoming you and sharing the rich flavors and history of Beef Tartare!

Risotto alla milanese is a traditional Italian dish originating from the city of Milan. It is characterized by its bright yellow color, which comes from the use of saffron, a precious spice. The dish is based on rice, preferably of the Arborio or Carnaroli variety, which is slowly cooked with meat broth, white wine, and onion.

During preparation, the rice is toasted and then deglazed with wine before being gradually cooked by adding hot broth one ladle at a time. Midway through cooking, saffron dissolved in a bit of broth is added, giving the risotto its characteristic color and aroma. At the end, the risotto is creamed with butter and Parmigiano Reggiano, giving it a creamy consistency and rich flavor.

A special variation at Rice x de Pier Restaurant of Samui, of this recipe includes the addition of tuna tartare as a garnish, which adds a touch of freshness and an interesting contrast to the creamy risotto. This dish is often served as a first course or as a side dish, particularly when accompanying ossobuco, another Milanese specialty. The simplicity of the ingredients highlights the quality of the raw materials, making this dish an icon of Lombard and Italian cuisine.