In this article, we will explore the topic of Carpaccio from a broad and multidisciplinary perspective. Carpaccio is a topic that has sparked interest and debate in various areas of society, from politics to popular culture. Throughout history, Carpaccio has played a crucial role in shaping our social, economic and cultural reality. Through this analysis, we will seek to understand the complexities and dimensions of Carpaccio, as well as its impact on our lives. From its origins to its current relevance, this article will delve into the different facets of Carpaccio and how it has shaped the world we inhabit.
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Course | Antipasto |
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Place of origin | Italy |
Main ingredients | Raw meat or fish, beef, horse, veal, venison |
Carpaccio (UK: /kɑːrˈpætʃ(i)oʊ/, US: /-ˈpɑːtʃ-/, Italian: [karˈpattʃo]) is a dish of meat or fish (such as beef, veal, venison, salmon or tuna), thinly sliced or pounded thin, and served raw, typically as an appetizer. It was invented in 1963 by Giuseppe Cipriani from Harry's Bar in Venice, Italy, and popularised during the second half of the twentieth century. The beef was served with lemon, olive oil, and white truffle or Parmesan 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, and fruits such as mango or pineapple.
The dish, based on the Piedmont speciality carne cruda all'albese, was invented in 1963 by Giuseppe Cipriani, founder of Harry's Bar in Venice. He originally prepared the dish for countess Amalia Nani Mocenigo when he learned that her 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.