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Carpaccio

From Wikipedia, the free encyclopedia
Thin pieces of fish or meat, served raw as an appetiser
This article is about the food. For the 15th-century painter, seeVittore Carpaccio.
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Carpaccio
Carpaccio of raw meat topped with cheese, olives and greens (Warsaw, 2017)
CourseAntipasto
Place of originItaly
Main ingredientsRaw 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]

History

[edit]
Carpaccio Cipriani, thin slices of raw beef drizzled in mayonnaise, served at Harry's Bar (Venice, 2024)

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]

See also

[edit]

Media related toCarpaccio (food) at Wikimedia CommonsBeef Carpaccio I at the Wikibooks Cookbook subproject

Notes

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  1. ^UK:/kɑːrˈpæ(i)/kar-PATCH-(ee-)oh,US:/-ˈpɑː-/kar-PAHCH-;Italian:[karˈpattʃo].

References

[edit]
  1. ^"carpaccio".Oxford Dictionaries. Oxford University Press. Archived fromthe original on 30 September 2012. Retrieved10 October 2017.
  2. ^Schwartz, Arthur (2001)."Mangled Menus".Gastronomica.1 (2). University of California Press:20–21.doi:10.1525/gfc.2001.1.2.20.ISSN 1529-3262. Retrieved11 February 2025.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.
  3. ^abCipriani, Arrigo (1996).Harry's Bar: The Life and Times of the Legendary Venice Landmark. New York: Arcade. p. 86.ISBN 1-55970-259-1.
  4. ^Dupleix, Jill (13 May 2004)."Beef carpaccio with rocket: Recreate the magic of Venice and Harry's Bar".The Times. Archived fromthe original on 30 August 2008.

Further reading

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  • Hierro, Eva; Ganan, Monica; Barroso, Elvira; Fernández, Manuela (2012). "Pulsed light treatment for the inactivation of selected pathogens and the shelf-life extension of beef and tuna carpaccio".International Journal of Food Microbiology.158 (1):42–8.doi:10.1016/j.ijfoodmicro.2012.06.018.PMID 22795799.
  • de Alba, María; Bravo, Daniel; Medina, Margarita (2012). "High pressure treatments on the inactivation of Salmonella Enteritidis and the characteristics of beef carpaccio".Meat Science.92 (4):823–8.doi:10.1016/j.meatsci.2012.07.008.PMID 22863078.
  • Vaudagna, S. R.; Gonzalez, C. B.; Guignon, B.; Aparicio, C.; Otero, L.; Sanz, P.D. (2012). "The effects of high hydrostatic pressure at subzero temperature on the quality of ready-to-eat cured beef carpaccio".Meat Science.92 (4):575–81.doi:10.1016/j.meatsci.2012.06.002.hdl:10261/82066.PMID 22749447.
  • Bravo, Daniel; de Alba, María; Medina, Margarita (2014). "Combined treatments of high-pressure with the lactoperoxidase system or lactoferrin on the inactivation ofListeria monocytogenes,Salmonella Enteritidis andEscherichia coli O157:H7 in beef carpaccio".Food Microbiology.41:27–32.doi:10.1016/j.fm.2014.01.010.PMID 24750810.
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