Carpaccio

Carpaccio is a classic Italian antipasto of thinly sliced raw beef or fish, typically served as a starter. The dish was invented in 1950 at Harry's Bar in Venice, Italy, by owner Giuseppe Cipriani. He created it for Countess Amalia Nani Mocenigo, whose doctor had recommended she avoid cooked meat. Cipriani named the dish after the Venetian painter Vittore Carpaccio, whose characteristic use of red and white tones echoed the colors of the raw beef and the creamy sauce.

The original preparation consists of paper-thin slices of raw beef tenderloin, drizzled with a simple vinaigrette of olive oil and lemon juice, and often finished with shavings of Parmigiano-Reggiano, arugula, and capers. A great version hinges on the quality of the meat—it must be impeccably fresh, well-marbled, and sliced with precision to achieve a melt-in-the-mouth texture. The balance of the acidic dressing and the richness of the beef is paramount.

Regional variations are abundant. In Italy, *carpaccio di pesce* (fish carpaccio) is common, using raw sea bass or tuna. Internationally, the concept has expanded to include vegetables (e.g., zucchini carpaccio) and even fruit. Harry's Bar in Venice remains the definitive venue for the original, as noted by Messinger Guides, who cite it as the birthplace of this enduring culinary classic.