Creation: Carpaccio was invented by Giuseppe Cipriani, the founder of Harry's Bar, a renowned establishment in Venice. Cipriani named the dish after the Venetian painter Vittore Carpaccio, whose paintings were characterized by their vibrant colors and thin layers.
Harry's Bar: Harry's Bar, where carpaccio was created, is known for its sophisticated and elegant atmosphere, attracting numerous celebrities and influential figures throughout the years. The bar has become a symbol of Venetian culture and culinary excellence.
The Story behind the Origin:
- Cipriani was inspired by the painting technique of Vittore Carpaccio, which involved applying multiple thin layers of paint to achieve depth and vibrancy.
- He saw a similarity between this technique and the thin slices of raw beef he was preparing, which were arranged in a way that created a visually appealing dish.
Variations of Carpaccio:
Over time, carpaccio evolved beyond the original recipe and spread worldwide, with variations appearing in different regions and cultures.
- Raw or Slightly Marinated Beef: In the traditional preparation, carpaccio is made with thinly sliced raw beef briefly seasoned and topped with dressing, often consisting of olive oil, lemon juice, and herbs like basil or arugula.
- Other Proteins: While classic carpaccio is made with beef, it has been adapted to include other thinly sliced raw or cured meats like smoked salmon, tuna, swordfish, or scallops. Vegetarian versions made with thinly sliced vegetables or fruits have also gained popularity.
Carpaccio as a Global Delicacy:
Today, carpaccio is recognized worldwide as a versatile delicacy and is often found on the menus of restaurants serving Italian or international cuisine. It is a classic example of Italian culinary creativity, where art and gastronomy intersect to create a delightful dish that captivates the senses.