Carpaccio

Carpaccio

A classic presentation of carpaccio

Carpaccio is a traditional Italian appetizer consisting of thin slices of raw beef dressed with lemon juice, olive oil, and white truffles or Parmesan cheese. Originating from Venice, Italy, the dish was invented in the 1950s by Giuseppe Cipriani, the founder of Harry's Bar in Venice, for a countess whose doctors recommended she eat raw meat. The dish is named after Vittore Carpaccio, a Venetian painter known for his use of vibrant reds, reflecting the color of the raw meat.

History

The creation of carpaccio is attributed to Giuseppe Cipriani at the renowned Harry's Bar in Venice during the mid-20th century. It was specifically prepared for Countess Amalia Nani Mocenigo when she informed Cipriani that her doctor had recommended a diet of raw meat. The dish was named after the painter Vittore Carpaccio, as the red hues of the meat were reminiscent of the reds found in Carpaccio's artwork.

Ingredients and Preparation

Carpaccio is traditionally made with high-quality, lean beef such as sirloin, which is frozen slightly to facilitate thin slicing. The beef slices are then laid out on a plate and typically seasoned with lemon juice, olive oil, salt, and freshly ground black pepper. The dish is garnished with shavings of white truffle or Parmesan cheese, and sometimes capers and onions. Modern variations of carpaccio include using fish such as salmon or tuna, and even vegetarian versions using fruits and vegetables like zucchini or beetroot.

Cultural Significance

Carpaccio has become a staple of Italian antipasti menus and has gained international popularity. Its simplicity, combined with the elegance of its presentation, embodies the Italian culinary philosophy of using high-quality, fresh ingredients to create flavorful dishes. Carpaccio's invention also reflects the adaptability of Italian cuisine, incorporating dietary needs and local art history into its creation.

Variations

While beef carpaccio remains the most traditional and recognized form, variations of the dish now include:

• Fish Carpaccio: Thin slices of raw fish, typically salmon or tuna, dressed with lemon juice and olive oil.
• Vegetable Carpaccio: Thin slices of raw vegetables such as zucchini, beetroot, or radishes, often served with a vinaigrette dressing.

See Also

• Italian cuisine
• Antipasto
• Raw foodism
• Vittore Carpaccio