{{Short description|Thin pieces of fish or meat, served raw as an appetiser}} {{About|the food|the 15th-century painter|Vittore Carpaccio}} {{Refimprove|date=April 2017}} {{Use British English|date=January 2025}} {{Use dmy dates|date=January 2025}} {{Infobox food | name = Carpaccio | image = Carpaccio with cheese in Warsaw.jpg | image_size = 250px | caption = Carpaccio of raw meat topped with cheese, olives and greens (Warsaw, 2017) | alternate_name = | country = Italy | region = | creator = | course = Antipasto | type = | served = | main_ingredient = Raw meat or fish, beef, horse, veal, venison | variations = }}
'''Carpaccio'''{{efn|{{IPAc-en|UK|k|ɑːr|ˈ|p|æ|tʃ|(|i|)|oʊ}} {{respell|kar|PATCH|(ee|)oh}}, {{IPAc-en|US|-|ˈ|p|ɑː|tʃ|-}} {{respell|kar|PAHCH|-}}; {{IPA|it|karˈpattʃo|lang|small=no}}.}} is a dish of meat or fish<ref>{{cite web | work = Oxford Dictionaries | url = http://www.oxforddictionaries.com/definition/english/carpaccio | archive-url = https://web.archive.org/web/20120930040558/http://oxforddictionaries.com/definition/english/carpaccio | url-status = dead | archive-date = September 30, 2012 | title = carpaccio | publisher = Oxford University Press | access-date = 10 October 2017}}</ref> (such as beef, veal, venison, salmon or tuna), thinly sliced or pounded thin, and served raw, typically as an appetiser. It was invented in 1950 by Giuseppe Cipriani, founder of Harry's Bar in Venice, Italy, and popularised during the second half of the twentieth century. 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.<ref name="Schwartz, Spring 2001">{{cite journal |last1=Schwartz |first1=Arthur |title=Mangled Menus |journal=Gastronomica |date=2001 |volume=1 |issue=2 |pages=20–21 |doi=10.1525/gfc.2001.1.2.20 |url=https://www.jstor.org/stable/10.1525/gfc.2001.1.2.20 |access-date=11 February 2025 |publisher=University of California Press |issn=1529-3262 |quote=the word is now applied to any thinly-sliced and somehow creatively-dressed raw food, most frequently beef, but also tuna, salmon, and other fish.|url-access=subscription }}</ref>
==History== thumb|250px|Carpaccio Cipriani, thin slices of raw beef drizzled in mayonnaise, served at Harry's Bar (Venice, 2024) The dish, based on the Piedmont speciality ''{{ill|carne cruda alla piemontese|it}}'', was invented in 1950 by Cipriani, who originally prepared the dish for countess Amalia Nani Mocenigo<ref name="cipriani">{{cite book|last=Cipriani|first=Arrigo|title=Harry's Bar: The Life and Times of the Legendary Venice Landmark|year=1996|publisher=Arcade|location=New York|page=[https://archive.org/details/harrysbarlifetim00cipr/page/86 86]|isbn=1-55970-259-1|url-access=registration|url=https://archive.org/details/harrysbarlifetim00cipr/page/86}}</ref> when he learned that her doctors had recommended that she eat raw meat.<ref name="countess">{{cite news | url = http://www.timesonline.co.uk/tol/life_and_style/food_and_drink/recipes/article422708.ece| title = Beef carpaccio with rocket: Recreate the magic of Venice and Harry's Bar | work = The Times | date = 13 May 2004 | first = Jill | last = Dupleix | url-status = dead | archive-url = https://web.archive.org/web/20080830085755/http://www.timesonline.co.uk/tol/life_and_style/food_and_drink/recipes/article422708.ece | archive-date = 30 August 2008}}</ref> The dish was named ''carpaccio'' after Vittore Carpaccio, the Venetian painter known for the characteristic red and white tones of his work. 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 at the time.<ref name="cipriani"/>
==See also== {{Portal|Italy|Food}} * List of fish dishes * Sashimi * Tataki
==Notes== {{Notelist}}
==References== {{Reflist}}
==Further reading== * {{cite journal |last1=Hierro |first1=Eva |last2=Ganan |first2=Monica |last3=Barroso |first3=Elvira |last4=Fernández |first4=Manuela |title=Pulsed light treatment for the inactivation of selected pathogens and the shelf-life extension of beef and tuna carpaccio |journal=International Journal of Food Microbiology |volume=158 |issue=1 |pages=42–8 |year=2012 |pmid=22795799 |doi=10.1016/j.ijfoodmicro.2012.06.018 }} * {{cite journal |last1=de Alba |first1=María |last2=Bravo |first2=Daniel |last3=Medina |first3=Margarita |title=High pressure treatments on the inactivation of Salmonella Enteritidis and the characteristics of beef carpaccio |journal=Meat Science |volume=92 |issue=4 |pages=823–8 |year=2012 |pmid=22863078 |doi=10.1016/j.meatsci.2012.07.008 }} * {{cite journal |last1=Vaudagna |first1=S. R. |last2=Gonzalez |first2=C. B. |last3=Guignon |first3=B. |last4=Aparicio |first4=C. |last5=Otero |first5=L. |last6=Sanz |first6=P.D. |title=The effects of high hydrostatic pressure at subzero temperature on the quality of ready-to-eat cured beef carpaccio |journal=Meat Science |volume=92 |issue=4 |pages=575–81 |year=2012 |pmid=22749447 |doi=10.1016/j.meatsci.2012.06.002 |hdl=10261/82066 |hdl-access=free }} * {{cite journal |last1=Bravo |first1=Daniel |last2=de Alba |first2=María |last3=Medina |first3=Margarita |title=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 |journal=Food Microbiology |volume=41 |pages=27–32 |year=2014 |pmid=24750810 |doi=10.1016/j.fm.2014.01.010 }}
==External links== * {{Commons category-inline|Carpaccio (food)}} * {{Cookbook-inline|Beef Carpaccio I}}
Category:Italian meat dishes Category:Uncooked meat dishes Category:Uncooked fish dishes Category:Raw beef dishes Category:Veal dishes Category:Seafood