Carpaccio

This article is about the food. For the 15th-century painter, see Vittore Carpaccio.

Carpaccio
Carpaccio of raw meat topped with cheese, olives, and greens (Warsaw, 2017)
CourseAntipasto
Place of originItaly
Main ingredientsRaw meat or fish, beef, horse, veal, venison

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 Bar in Venice, Italy, and popularised during the second half of the twentieth century.[2] The beef was served with lemon, olive oil, and white truffle or Parmigiano Reggiano. 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.

  1. ^ "carpaccio". Oxford Dictionaries. Oxford University Press. Archived from the original on 30 September 2012. Retrieved 10 October 2017.
  2. ^ Morriss, Jan (2014). Ciao, Carpaccio!. Liveright Publishing Corporation. p. 16. ISBN 978-0-87140-799-3.