Carpaccio

Thin pieces of fish or meat, served raw as an appetiser

Carpaccio is a dish of meat or fish, thinly sliced or pounded thin, and served raw, typically as an appetiser. It was invented in 1963 by Giuseppe Cipriani from 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 Parmigiano Reggiano. 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, and fruits such as mango or pineapple.

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