Carpaccio
Italian dish of meat or fish, thinly sliced or pounded thin, and served raw
Nº Q840392 ★★★★
Super Rare · Literature
Carpaccio
Italian dish of meat or fish, thinly sliced or pounded thin, and served raw
Carpaccio is a dish of meat or fish (such as beef, veal, venison, salmon or tuna), thinly sliced or pounded thin, and served raw, typically as an appetiser. It was invented in 1950 by Giuseppe Cipriani, founder of Harry's Bar in Venice, Italy, and popularised during the second half of the twentieth century.
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From Wikipedia
Carpaccio is a dish of meat or fish (such as beef, veal, venison, salmon or tuna), thinly sliced or pounded thin, and served raw, typically as an appetiser. It was invented in 1950 by Giuseppe Cipriani, founder of Harry's Bar in Venice, Italy, and popularised during the second half of the twentieth century. 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.
Text: Wikipédia, CC BY-SA 4.0. · Image: franzconde (CC BY 2.0) ·
