Carpaccio
Carpaccio (
/kɑrˈpɑːtʃi.oʊ/ or /kɑrˈpɑːtʃoʊ/; Italian pronunciation: [karˈpattʃo]) is a dish of raw meat or fish (such as beef, veal, venison, salmon or tuna), thinly sliced or pounded thin and served as an appetizer.
Contents |
[edit] History
Carpaccio was invented at Harry's Bar in Venice, where it was first served to the countess Amalia Nani Mocenigo[1] in 1950 when she informed the bar's owner that her doctor had recommended she eat only raw meat.[2] It consisted of thin slices of raw beef dressed with a mustard sauce.[1] The dish was named Carpaccio by the owner of the bar, Giuseppe Cipriani, in reference to the Venetian painter Vittore Carpaccio, because the colors of the dish reminded him of paintings by Carpaccio.[1]
[edit] Today
The term is now used to refer to the preparation of meat or fish served raw and sliced thinly. Some restaurants have taken to naming any dish of thinly sliced food 'carpaccio'.[citation needed]
[edit] See also
[edit] References
- ^ a b c Cipriani, Arrigo (1996). Harry's Bar: The Life and Times of the Legendary Venice Landmark. New York: Arcade. ISBN 1-55970-259-1.
- ^ Beef carpaccio with rocket - The Times Online
