The history

The dish was proposed with this name for the first time in Venice, at the time of an exhibition dedicated to Venetian painter Vittore Carpaccio which took place around 1950.

The dish was invented and popularised by Giuseppe Cipriani, founder of Harry’s Bar in Venice. He originally prepared the dish for the countess Amalia Nani Mocenigo when he learned that the doctors had recommended that she eat raw meat. The dish was named carpaccio after Vittore Carpaccio, the Venetian painter known for the characteristic red and white tones of his work. The dish was called Carpaccio because raw meat is also red !

Preparation

Carpaccio the international name of a typical dish of raw meat or fish (such as beef, veal, venison, salmon, or tuna). This is a well known Italian appetizer, and also very popular in neighbouring country such as France and Spain.

The typical Piemonte Carpaccio is made with thinly sliced or pounded raw meat or beef, placed on a dish with a marinade made with lemon, olive oil and with shavings of white truffle or Parmesan cheese, and can be topped with rocket. Keep in fridge and best serve chilled. Beef Carpaccio and Salmon Carpaccio are popular appetizer seen in European restaurant in hot summer.

The meat usually used for carpaccio is beef sirloin, a cut tastier than the fillet. Since this is a dish best served raw, the meat must be fresh, meet certain food hygiene standard in perfect quality. Less commonly, reflecting Piedmont tradition, carpaccio can also be made with minced meat and garlic, the so-called "carne cruda".