What is a carpachio?

Answer 1

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.

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Ciao,

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