Carpaccio - z hovězí svíčkové se sýrem Grana, rukolou, limetkou a rozpečenou bagetkou
CZK 269≈ €11.03
Tripoli Starobrněnská · Brno · 0,08 kg
Nutrition
- Protein13 g
- Fat11 g
- Carbohydrates0 g
- of which saturates
- 3.1 g
- of which sugars
- 0 g
- Fibre
- 0 g
- Salt
- 0.63 g
Vitamins and minerals, % of reference intake
- Vitamin B12 81%
- Zinc 26%
- Vitamin E 17%
- Calcium 15%
Calculated from a standard recipe of this dish and food composition tables; the venue's recipe and portion may differ.
About the dish
Thinly sliced raw meat or fish, often served with olive oil, lemon, and capers.
- Cuisine
- Italian
Typical ingredients
- beef
- olive oil
- lemon juice
- capers
- parmesan
General information about this dish, not provided by the venue. Dish pictures are illustrations based on the menu description, not photos from the venue.
History of the dish
Italy · 1950
- Origin
- Italy
- Dates from
- 1950
- Named after
- Vittore Carpaccio
- Created by
- Giuseppe Cipriani
Read more
Carpaccio is a dish of meat or fish (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.
Excerpt from the Wikipedia article “Carpaccio” · version used · CC BY-SA 4.0
Did you like this dish?
Carpaccio - z hovězí svíčkové se sýrem Grana, rukolou, limetkou a rozpečenou bagetkou: where else to eat it Back to the menu of Tripoli Starobrněnská