Italian; thinly sliced raw beef fillet, served as an antipasto or hors d'œuvre.
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.
It originate from Germany they call it lebkuken there.
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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.
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.
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.
It is thinly cut pineapple
carpaccio
J. Lauts has written: 'Carpaccio'
T. Pignatt has written: 'Carpaccio'
Pietro Molmenti has written: 'Life and works of Vittorio Carpaccio'
Pompeo Molmenti has written: 'The life and works of Vittorio Carpaccio'
Carpaccio