Carpaccio - online puzzles

Carpaccio (UK:, US:, 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 1950 by Giuseppe Cipriani from Harry's Bar in Venice 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.

History

The dish, based on the Piedmont speciality carne cruda all'albese, was invented in 1950 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.

See also

References

Further reading

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.