Carpaccio facts for kids
Carpaccio of raw meat topped with cheese, olives, and greens (Warsaw, 2017)
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| Course | Hors d'oeuvre |
|---|---|
| Place of origin | Italy |
| Main ingredients | Raw meat or fish, beef, horse, veal, venison |
Carpaccio is a dish made of very thinly sliced raw meat or fish. Imagine super thin pieces of beef, veal, venison, salmon, or tuna. It's usually served as a starter, also called an appetizer, before the main meal.
This dish was created in 1963 by a chef named Giuseppe Cipriani. He owned a famous restaurant called Harry's Bar in Venice, Italy. The first Carpaccio was made with raw beef, served with lemon, olive oil, and Parmesan cheese. Over time, the name "Carpaccio" started to be used for other dishes too. These could be thin slices of different raw meats or fish, often served with lemon or vinegar, olive oil, salt, and pepper. You can even find fruit Carpaccio, like thinly sliced mango or pineapple!
History of Carpaccio
The idea for Carpaccio came from an older Italian dish called carne cruda all'albese, which is a raw meat specialty from the Piedmont region.
The famous chef Giuseppe Cipriani invented Carpaccio in 1963 at his restaurant, Harry's Bar, in Venice. He made it for a countess named Amalia Nani Mocenigo. Her doctors had told her she needed to eat raw meat for her health.
Chef Cipriani named the dish carpaccio after a famous Venetian painter, Vittore Carpaccio. This painter was known for using bright red and white colors in his artwork. The colors of the raw beef and white cheese in the dish reminded the chef of the painter's work!
