For Sheer Joy Carpaccio and Prosciutto

These two classic first courses from Italy set the stage in a striking way for what’s to follow. Carpaccio, those thin, thin slices of the finest beef or fish; and transparent slices of prosciutto, that superbly cured Italian ham, are both light and can be easily followed by a pasta, fish, or robust meat course. Possible presentations are endless and the effort minimal.