crudi

Crudi is a term with multiple potential meanings, varying by language and context. In Italian, crudi is the plural form of crudo, the adjective meaning raw, and it is used to describe uncooked foods or preparations.

In Italian culinary usage, crudi commonly refers to raw dishes, particularly as crudi di pesce (raw fish) or crudi di carne (raw meat). These preparations are typically served as antipasti or light courses and are prepared to highlight the quality and texture of the ingredients. Common accompaniments include citrus juice, olive oil, herbs, and minimal seasoning, with careful attention to freshness and food safety. The term is often used alongside other descriptors of raw preparations, such as carpaccio or tartare, and reflects a broader contemporary interest in minimally processed foods.

Outside Italy, crudi may appear in proper names, such as surnames, or in branding. It is not a universal culinary term beyond Italian-language contexts, and there is no single, globally agreed definition of crudi.

Related terms include crudo, carpaccio, and sashimi as other styles of raw-food presentation. In culinary references, crudi is most reliably understood within Italian dining traditions, where it denotes raw or minimally processed dishes prepared to showcase high-quality ingredients.