Carpaccio might be the raw meat dish most commonly associated with Italy, but that's not to say the classic tartare does not still enjoy widespread popularity. Tartare, a dish originating in France, was traditionally made with beef but these days fish and game are also popular preparations. As with all raw preparations of meat and fish, be sure to buy the highest quality produce available – not to mention as fresh as possible.

This collection of tartare recipes contains some fantastic starter ideas from a number of Italy's best chefs. Marco Stabile's beef tartare recipe is topped with black truffle caviar for a luxurious finish, while Giorgio and Gian Pietro Damini's Raw beef with tomatoes and mozzarella is an easy starter recipe which allows the quality of its ingredients to shine through. For something a little different try Teresa Buongiorno's seafood tartare with cuttlefish and mushrooms or Marianna Vitale's elegant Veal tartare with figs, hazelnuts and anchovy butter.