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Carpaccio

Sunday, 15 June 2025 - 11:00 am (CET/MEZ) Berlin | Author/Destination: European Union / Europäische Union
Category/Kategorie: General, Bon appétit Reading Time:  2 minutes

🔊 Listen to this Post Carpaccio 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 appetiser. It was invented in 1950 by Giuseppe Cipriani founder of 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.

The dish, based on the Piedmont speciality Carne cruda alla piemontese, was invented in 1950 by Cipriani, who 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. Cipriani was reportedly put in mind of Carpaccio because of the major exhibit of the artist’s work that took place in the Doge’s Palace at the time.

Read more on foodnetwork.co.uk – Beef Carpaccio and Wikipedia Carpaccio (Smart Traveler App by U.S. Department of State - Weather report by weather.com - Global Passport Power Rank - Travel Risk Map - Democracy Index - GDP according to IMF, UN, and World Bank - Global Competitiveness Report - Corruption Perceptions Index - Press Freedom Index - World Justice Project - Rule of Law Index - UN Human Development Index - Global Peace Index - Travel & Tourism Competitiveness Index). Photos by Wikimedia Commons. If you have a suggestion, critique, review or comment to this blog entry, we are looking forward to receive your e-mail at comment@wingsch.net. Please name the headline of the blog post to which your e-mail refers to in the subject line.