Carpaccio
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| Course | Hors d'oeuvre |
|---|---|
| Place of origin | Italy |
| Main ingredients | Raw meat or fish (beef, veal, venison, salmon or tuna) |
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Carpaccio (UK /kɑːrˈpætʃioʊ/ or US /kɑːrˈpɑːtʃoʊ, -tʃioʊ/; Italian pronunciation: [karˈpattʃo]) is a dish of raw meat or fish (such as beef, veal, venison, salmon or tuna), thinly sliced or pounded thin and served mainly as an appetizer. It was invented in 1950 by Giuseppe Cipriani from Harry's Bar in Venice and popularised during the second half of the twentieth century. It was named after Venetian painter Vittore Carpaccio. 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.
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