Carpaccio
Template:Short description Template:About Template:Refimprove Template:Use British English Template:Use dmy dates Template:Infobox food
CarpaccioTemplate:Efn is a dish of meat or fish<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> (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.<ref name="Schwartz, Spring 2001">Template:Cite journal</ref>
HistoryEdit
The dish, based on the Piedmont speciality Carne cruda alla piemontese, was invented in 1950 by Cipriani, who originally prepared the dish for countess Amalia Nani Mocenigo<ref name="cipriani">Template:Cite book</ref> when he learned that her doctors had recommended that she eat raw meat.<ref name="countess">Template:Cite news</ref> The dish was named carpaccio after Vittore Carpaccio, the Venetian painter known for the characteristic red and white tones of his work. Cipriani was reportedly put in mind of Carpaccio because of the major exhibit of the artist's work that took place in the Doge's Palace at the time.<ref name="cipriani"/>
See alsoEdit
Template:Commons category-inline Template:Cookbook-inline Template:Portal