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 Carpaccio of raw meat topped with cheese, olives and greens (Warsaw, 2017) | |
| Course | Antipasto |
|---|---|
| Place of origin | Italy |
| Main ingredients | Raw meat or fish, beef, horse, veal, venison |
Carpaccio[a] is a dish of meat or fish[1] (such as beef, veal, venison, salmon or tuna), thinly sliced or pounded thin, and served raw, typically as anappetiser. It was invented in byGiuseppe Cipriani founder ofHarry's Bar inVenice, Italy, and popularised during the second half of the twentieth century. The beef was served with lemon, olive oil andwhite truffle orParmesan cheese. Later, the term was extended to dishes containing other raw meats or fish, thinly sliced and served with lemon or vinegar, olive oil, salt and ground pepper.[2]
The dish, based on thePiedmont specialityCarne cruda alla piemontese, was invented in 1950 byCipriani, who originally prepared the dish for countess Amalia NaniMocenigo[3] when he learned that her doctors had recommended that she eat raw meat.[4] The dish was namedcarpaccio afterVittore Carpaccio, the Venetian painter known for the characteristic red and white tones of his work. Cipriani was reportedly put in mind of Carpaccio because of the major exhibit of the artist's work that took place in theDoge's Palace at the time.[3]
Media related toCarpaccio (food) at Wikimedia Commons
Beef Carpaccio I at the Wikibooks Cookbook subproject
the word is now applied to any thinly-sliced and somehow creatively-dressed raw food, most frequently beef, but also tuna, salmon, and other fish.
