Carpaccio di Manzo

Carpaccio di Manzo is a classic Italian antipasto of raw beef, thinly sliced and served cold. The dish was invented in 1950 by Giuseppe Cipriani, founder of Harry’s Bar in Venice, for Countess Amalia Nani Mocenigo, whose doctor had recommended she eat raw meat. Cipriani named it after the Venetian painter Vittore Carpaccio, whose signature red-and-white palette echoed the dish’s colors.

Key ingredients are high-quality, lean beef—typically sirloin or tenderloin—sliced paper-thin, then dressed with extra-virgin olive oil, lemon juice, arugula, shaved Parmigiano-Reggiano, and often capers or truffle shavings. A great version relies on the beef’s freshness and the precision of the cut; the meat should be nearly translucent, melting on the tongue, with a bright, acidic dressing that balances its richness.

Regional variations abound. In Puglia, as highlighted by *So Hungry Italy* at **La Tradizione - Fornello Pugliese** in Sammichele di Bari, the dish may incorporate local olive oil and a dusting of pecorino. In Piedmont, it’s sometimes served with a bagna càuda sauce, while in Tuscany, a version with porcini mushrooms and black truffle is common. Modern interpretations include tuna or salmon carpaccio, but the beef original remains the benchmark.