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Carpaccio of raw meat topped with cheese, olives, and greens (Warsaw, 2017)
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| Course | Antipasto |
|---|---|
| Place of origin | Italy |
| Main ingredients | Raw meat or fish, beef, horse, veal, venison |
 Media: Carpaccio | |
Carpaccio (UK: /kɑːrˈpætʃ(i)oʊ/, US: /-ˈpɑːtʃ-/, Italian: [karˈpattʃo]) is a dish of meat or fish[1] (such as beef, veal, venison, salmon or tuna), thinly sliced or pounded thin, and served raw, typically as an appetiser. It was invented in 1963 by Giuseppe Cipriani from Harry's BarinVenice, Italy, and popularised during the second half of the twentieth century.[2] 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[2]byGiuseppe Cipriani, founder of Harry's BarinVenice. He originally prepared the dish for countess Amalia Nani Mocenigo[3] when he learned that her doctors had recommended that she eat raw meat.[4] The dish was named carpaccio after Vittore Carpaccio, the Venetian painter known for the characteristic red and white tones of his work.[3]
Media related to Carpaccio (food) at Wikimedia Commons
Beef Carpaccio I at the Wikibooks Cookbook subproject
