Carpaccio is a dish of raw beef, veal or tuna traditionally thinly sliced or pounded thin served as an appetizer. Originally invented in Venice, at Harry's Bar. Named after Venetian painter because the dish reminded the owner of the bar of Carpaccio's paintings.
Carpaccio is a dish of raw beef. The meat is prepared in very thin slices and traditionally served with mustard and/or basil.
This dish being particularly popular, many variations can now be found: tuna carpaccio, salmon carpaccio, veal carpaccio, etc.
A thinly sliced raw meat, generally served with a sauce.
Carpaccio is an Italian appetizer made with pounded raw meat. Some of the meats used are beef, veal, tuna, venison, and salmon. Carpaccio is typically sliced thin when it is served.
Italian; thinly sliced raw beef fillet, served as an antipasto or hors d'œuvre.
Vittore Carpaccio was born in 1465.
Vittore Carpaccio died in 1525.
Carpaccio was first served by Giuseppe Cipriani in 1950 at Harry's Bar in Venice, Italy. It was named for the Renaissance painter Vittore Carpaccio who was noted for his use of bright red in his paintings. Very thinly sliced raw beef served with a cold vinaigrette made with olive oil and Parmesan cheese, or just olive oil and lemon juice drizzled over it. It is usually served on a bed of greens such as endives, watercress, arugula or radicchio.
there, I believe you are referring to "carpaccio", which indicates a plate of very thinly sliced meat (typically beef) or fish and variably dressed. The original recipe is definitely the one which foresees the use of beef dressed with olive oil and flakes of Grana cheese. The term "carpaccio" has become so popular that it now generally indicates any meal prepared by slicing the ingredients very thinly (i.e. "carpaccio di verdure" done with vegetables or "carpaccio di pesce spada" prepared with swordfish). Apparently, the name itself derives from the name of a famous Italian Painter from the 15th/16th Century "Vittore Carpaccio". Although the recipe of the "carpaccio di manzo" is quite modern (dating back even to the the 1960's) it is not at all new to the italian culinary tradition, but rather a modernization of the long-standing tradition in Piedmont to prepare and consume raw meat, very thinly sliced or minced manually with a knife, dressed with various ingredients and attested in cookbooks already from the 1800's. . Ciao, Italian-Tradtitions.Com
It is thinly cut pineapple
carpaccio
J. Lauts has written: 'Carpaccio'
T. Pignatt has written: 'Carpaccio'
Carpaccio is the name of finely-minced raw beef or other meat, or raw beef pounded into thin slices. It is served simply with oil, lemon juice and Parmesan cheese, with leafy salad greens. When minced, it may be formed into a hamburger-shape with a hollow in the centre which is used to hold a small raw egg (or quail's egg) and served as above with oil, lemon and cheese, greens on the side.
Pompeo Molmenti has written: 'The life and works of Vittorio Carpaccio'