Beef Carpaccio

Created by: Howcan Team

Appetizer

Beef carpaccio is a classic Italian dish consisting of thinly sliced raw beef, typically served as an appetizer. It was invented in 1950 by Giuseppe Cipriani, the founder of Harry's Bar in Venice, Italy. The dish was inspired by the famous painter Vittore Carpaccio, known for his use of red and white tones, which is reflected in the dish's presentation. The key to a perfect beef carpaccio lies in the quality and freshness of the beef, which is usually tenderloin or sirloin. The meat is thinly sliced and often served with a drizzle of olive oil, lemon juice, capers, and shaved Parmesan cheese. Today, the best versions of this dish can be found in high-end Italian restaurants around the world, where chefs take pride in sourcing the finest beef and using traditional techniques to create a delicate and flavorful dish. For a twist on the classic, some chefs also offer variations using different types of meat, such as tuna or salmon, providing a unique and delicious alternative to the traditional beef carpaccio.