Carpaccio

Carpaccio is a delightful dish featuring thinly sliced or pounded meat or fish served raw as an appetizer. This culinary creation traces back to 1950 when Giuseppe Cipriani introduced it at Harry's Bar in Venice. Originally, it was a beef dish garnished with lemon, olive oil, and either white truffle or Parmesan cheese. Over time, the term "carpaccio" has come to refer to various types of raw meat or fish, always finely sliced and typically accompanied by lemon or vinegar, olive oil, salt, and pepper.

The inspiration for this dish was drawn from "carne cruda all'albese" a specialty from the Piedmont region. Cipriani crafted carpaccio specifically for Countess Amalia Nani Mocenigo, who had been advised by her doctors to eat raw meat for health reasons. The name "carpaccio" pays homage to the Venetian painter Vittore Carpaccio, renowned for his striking use of vibrant reds and whites in his artwork.