crudo

Crudo is an Italian culinary term meaning raw. In modern gastronomy, it designates dishes composed of uncooked ingredients, most commonly seafood, but also fish or meat, prepared simply to highlight texture and flavor. The preparation typically involves very thin slices or small, clean pieces, lightly seasoned with extra-virgin olive oil, salt, and sometimes citrus juice, pepper, herbs, or chiles. The emphasis is on freshness and the intrinsic quality of the ingredients, rather than extensive cooking or sauces.

The most common form is crudo di mare, raw seafood such as scallops, tuna, salmon, shrimp, or oysters, often served with lemon or lime, olive oil, and a touch of zest. Crudo di pesce refers to raw fish; some chefs also present crudo as a stand-alone course or antipasto. Crudo is closely related to carpaccio, a dish of thinly sliced meat or fish, though crudo is not restricted to meat and may use citrus-based curing or simply acidic or salty seasonings.

Comparison to other raw preparations: sashimi is Japanese and served as raw fish without citrus; ceviche uses marinating acids to “cook” seafood. Crudo remains focused on rawness and natural texture, with minimal embellishment to preserve flavor.

Food safety notes: because crudo relies on raw ingredients, it requires high-quality, fresh products, careful handling and prompt consumption. In dining, crudo is often a feature of refined seafood courses in Italian and Mediterranean-influenced cuisines.