what is carpaccio

Carpaccio is a dish of thinly sliced or pounded raw meat or fish, typically served as an appetizer. It originated in Italy and was invented in 1950 by Giuseppe Cipriani at Harry's Bar in Venice. Originally made with beef, veal, or venison, it is served raw and usually accompanied by lemon juice, olive oil, and sometimes white truffle or Parmesan cheese. The dish was named after the Venetian painter Vittore Carpaccio, whose works feature characteristic red and white tones reminiscent of the raw meat used in the dish. Carpaccio can be made with various kinds of raw meat or fish such as salmon or tuna, always sliced very thinly and dressed simply with lemon or vinegar, olive oil, salt, and pepper. Sometimes it is garnished with ingredients like shaved Parmesan, capers, or arugula salad. It differs from tartare in that carpaccio is thinly sliced raw meat or fish, while tartare is finely chopped or minced raw meat or fish, often mixed with additional seasonings or sauces. Carpaccio is also considered a type of crudo, which is a general term for raw, dressed dishes of meat or seafood. In summary, carpaccio is an elegant Italian raw dish featuring thin slices of raw meat or fish, served with light dressings to highlight the fresh texture and flavor.