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
appetizer. 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.
History
The dish, based on the
Piedmont speciality carne cruda all'albese, was invented in 1963[2] by
Giuseppe Cipriani, founder of
Harry's Bar in
Venice. He originally prepared the dish for countess Amalia Nani
Mocenigo[3] when he learned that her doctors had recommended that she eat raw meat.[4] The dish was named carpaccio after
Vittore Carpaccio, the Venetian painter known for the characteristic red and white tones of his work.[3]
Hierro, Eva; Ganan, Monica; Barroso, Elvira; Fernández, Manuela (2012). "Pulsed light treatment for the inactivation of selected pathogens and the shelf-life extension of beef and tuna carpaccio". International Journal of Food Microbiology. 158 (1): 42–8.
doi:
10.1016/j.ijfoodmicro.2012.06.018.
PMID22795799.
de Alba, María; Bravo, Daniel; Medina, Margarita (2012). "High pressure treatments on the inactivation of Salmonella Enteritidis and the characteristics of beef carpaccio". Meat Science. 92 (4): 823–8.
doi:
10.1016/j.meatsci.2012.07.008.
PMID22863078.
Vaudagna, S. R.; Gonzalez, C. B.; Guignon, B.; Aparicio, C.; Otero, L.; Sanz, P.D. (2012). "The effects of high hydrostatic pressure at subzero temperature on the quality of ready-to-eat cured beef carpaccio". Meat Science. 92 (4): 575–81.
doi:
10.1016/j.meatsci.2012.06.002.
hdl:10261/82066.
PMID22749447.
Bravo, Daniel; de Alba, María; Medina, Margarita (2014). "Combined treatments of high-pressure with the lactoperoxidase system or lactoferrin on the inactivation of Listeria monocytogenes, Salmonella Enteritidis and Escherichia coli O157:H7 in beef carpaccio". Food Microbiology. 41: 27–32.
doi:
10.1016/j.fm.2014.01.010.
PMID24750810.