Carpaccio

Carpaccio is a dish of thinly sliced raw meat or fish, usually served as an appetiser.

Carpaccio is a dish of thinly sliced raw meat or fish, usually served as an appetiser. It originated in Venice, Italy, where Giuseppe Cipriani of Harry’s Bar created beef carpaccio in 1950. The name was later extended to similar preparations made with other ingredients, including fish and, more broadly, vegetables or fruit.

Origin

The dish was created in 1950 at Harry's Bar in Venice by Giuseppe Cipriani for a customer who needed to avoid cooked meat. The red colour of the raw beef is said to have inspired the name, referencing the Venetian painter Vittore Carpaccio, known for his use of red tones.

Preparation

The traditional preparation involves thinly slicing raw beef and arranging it on a plate. It is typically dressed with olive oil and lemon juice, and seasoned with salt and pepper. Capers and Parmesan cheese are common additions.

Variations

The term carpaccio has been extended to include preparations using raw fish, such as salmon or tuna, sliced thinly and dressed similarly. In some contexts, it is also used for thinly sliced vegetables or fruit.

Cultural significance

Carpaccio has become a classic Italian appetiser, often cited as the inspiration for similar raw preparations. In Canada, it is commonly found on restaurant menus, with variations using beef, tuna, or salmon.