The best way to savour bresaola is to consume it absolutely natural, just as it is, accompanied only with a slice of bread. Otherwise bresaola prefers simple dressings such as oil and lemon, origan, thyme or marjoram.
Nevertheless its versatility makes it a suitable ingredient to prepare a lot of light dishes rich in proteins and vitamins. For example it perfectly matches with bitter-taste vegetables, like rocket salad and artichokes. Its soft consistence allows to obtain very thin slices that are an ideal wrapping for other ingredients such as different kinds of soft cheese, either delicate or strong. Recently bresaola is being increasingly used also to enhance creative pasta-based recipes as well as delicious risotti or relishable crespelle.