Thin pieces of fish or meat, served raw as an appetiser
This article is about the food. For the 15th-century painter, see Vittore Carpaccio.
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Carpaccio
Carpaccio of raw meat topped with cheese, olives, and greens (Warsaw, 2017)
Course
Antipasto
Place of origin
Italy
Main ingredients
Raw meat or fish, beef, horse, veal, venison
Cookbook: Carpaccio
Media: Carpaccio
Carpaccio (UK: /kɑːrˈpætʃ(i)oʊ/, US: /-ˈpɑːtʃ-/, Italian:[karˈpattʃo]) is a dish of meat or fish[1] (such as beef, veal, venison, salmon or tuna), 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.[2] 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, and fruits such as mango or pineapple.
^"carpaccio". Oxford Dictionaries. Oxford University Press. Archived from the original on 30 September 2012. Retrieved 10 October 2017.
^Morriss, Jan (2014). Ciao, Carpaccio!. Liveright Publishing Corporation. p. 16. ISBN 978-0-87140-799-3.
Carpaccio (UK: /kɑːrˈpætʃ(i)oʊ/, US: /-ˈpɑːtʃ-/, Italian: [karˈpattʃo]) is a dish of meat or fish (such as beef, veal, venison, salmon or tuna), thinly...
Vittore Carpaccio (UK: /kɑːrˈpætʃ(i)oʊ/, US: /-ˈpɑːtʃ-/, Italian: [vitˈtoːre karˈpattʃo]; (born between 1460 and 1465; died c. 1525) was an Italian painter...
David Pasternack, describes crudo as Italian sashimi. Salsiccia cruda Carpaccio Sashimi Tartare Ness, Carol (November 9, 2005). "Crudo catches on: Chefs...
butt, the center cut, and the tail. The butt end is usually suitable for carpaccio, as the eye can be quite large; cutting a whole tenderloin into steaks...
fish, cut in the shape of sashimi, and of aspect similar to crudo, and carpaccio, in a spicy sauce. It reflects the influence of Japanese immigrants on...
portal Cured fish – Fish subjected to fermentation, pickling or smoking Carpaccio – Thin pieces of fish or meat, served raw as an appetiser Gwamegi – Korean...
pronouns. Voiced by: Koki Uchiyama (Japanese); Griffin Puatu (English) Carpaccio Luo-Yang (カルパッチョ・ローヤン, Karupaccho Rōyan) is a first year student who was...
is an oil on canvas painting by the Italian Renaissance artist Vittore Carpaccio, now in the Thyssen-Bornemisza Museum in Madrid. Dated 1510, this is the...
1516, one of the best Renaissance paintings in Slovenia, made by Vittore Carpaccio. Koper has a humid subtropical climate (Cfa). There is a substantial amount...
Virgin; The Fortune Teller; Portrait of Alof de Wignacourt and his Page Carpaccio: The Sermon of St. Stephen Carracci: Fishing; Hunting Cimabue: Maestà...
Virgin; The Fortune Teller; Portrait of Alof de Wignacourt and his Page Carpaccio: The Sermon of St. Stephen Carracci: Fishing; Hunting Cimabue: Maestà...
raw meat dish called tire siga or kitfo is eaten (upon availability). Carpaccio of beef is a thin slice of raw beef dressed with olive oil, lemon juice...
Virgin; The Fortune Teller; Portrait of Alof de Wignacourt and his Page Carpaccio: The Sermon of St. Stephen Carracci: Fishing; Hunting Cimabue: Maestà...
pepper, and fresh Parmesan cheese. Bresaola is sometimes confused with carpaccio, which is made from thin-sliced raw beef (the other ingredients are the...
1516), Renaissance painter from the Bellini family of painters Vittore Carpaccio (c. 1465 – 1525/1526), Italian painter of the Venetian school Lorenzo...
Virgin; The Fortune Teller; Portrait of Alof de Wignacourt and his Page Carpaccio: The Sermon of St. Stephen Carracci: Fishing; Hunting Cimabue: Maestà...
paintings, of which the earliest may be St. Augustine in His Study by Vittore Carpaccio, painted in the Scuola di San Giorgio degli Schiavoni in Venice in 1502...
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