Thinly slice fennel bulbs vertically. Spread on serving plates and squeeze an ample amount of lemon juice over the slices. The lemon juice will slightly "cook" the fennel. When ready to serve, shave Parmigiano-Reggiano over the top of each serving. If your bulbs came with fresh tops, you can also scatter a few of these over the carpaccio. Sprinkle with pepper and then drizzle well with TIBVRTINI Olive Oil. A super simple and very good starter for a meal!

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