Carpaccio
 | This article needs additional citations for verification. (April 2017) |
 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 |
Carpaccio[a] 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.
History
[edit]
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] Cipriani was reportedly put in mind of Carpaccio because of the major exhibit of the artist's work that took place in the Doge's Palace in Venice from March to June of 1963.[5][6]
See also
[edit]
Media related to Carpaccio (food) at Wikimedia Commons
Beef Carpaccio I at the Wikibooks Cookbook subproject
Notes
[edit]- ^ UK: /kɑːrˈpætʃ(i)oʊ/ kar-PATCH-(ee-)oh, US: /-ˈpɑːtʃ-/ kar-PAHCH-; Italian: [karˈpattʃo].
References
[edit]- ^ "carpaccio". Oxford Dictionaries. Oxford University Press. Archived from the original on 30 September 2012. Retrieved 10 October 2017.
- ^ a b Morriss, Jan (2014). Ciao, Carpaccio!. Liveright Publishing Corporation. p. 16. ISBN 978-0-87140-799-3.
- ^ a b Cipriani, Arrigo (1996). Harry's Bar: The Life and Times of the Legendary Venice Landmark. New York: Arcade. p. 86. ISBN 1-55970-259-1.
- ^ Dupleix, Jill (13 May 2004). "Beef carpaccio with rocket: Recreate the magic of Venice and Harry's Bar". The Times. Archived from the original on 30 August 2008.
- ^ Schwartz, Arthur (2001). "Mangled Menus". Gastronomica. 1 (2). University of California Press: 20–21. doi:10.1525/gfc.2001.1.2.20. ISSN 1529-3262. Retrieved 11 February 2025.
The dish Carpaccio was created by Arrigo to tie into a museum exhibition of the works of the late fifteenth-century Venetian painter Vittore Carpaccio
- ^ "Carpaccio: Paintings and Drawings". PalazzoDucale.visitmuve.it/en. Fondazione Musei Civici di Venezia. 2003. Retrieved 11 February 2025.
no solo exhibition of Carpaccio's work has been held since 1963, the year of his historic exhibition at the Doge's Palace.
Further reading
[edit]- 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. PMID 22795799.
- 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. PMID 22863078.
- 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. PMID 22749447.
- 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. PMID 24750810.