^The thought of tartare appalls me, honestly.
I quite like raw meat dishes, and they are quite common in my father's region cuisine (Piedmont). The most famous I probably carpaccio
, ultimately derived from carne all'Albese
(raw meat with lemon juice, olive oil, garlic, Parmigiano cheese and sometimes white truffles). I also very much enjoy raw fish dishes like sushi, sashimi, or Italian swordfish. If they are fresh and competently prepared, raw meat/fish dishes pose virtually no health risk.