Carpaccio ze zelené repy s ovocnym syrem, limetkou a susenymi rajcaty, rozpecena bagetka, rukola
CZK 129≈ €5.30
U Kormidla · Brno · 60 g
- Cereals containing gluten
- Milk
Nutrition
- Protein7%
- Fat71%
- Carbohydrates22%
Estimate for a typical portion of this dish; the venue's recipe may differ.
About the dish
Thinly sliced raw or roasted beetroot served as a cold starter, often garnished with oil and seasonings.
Typical ingredients
- beetroot
- olive oil
- balsamic vinegar
- nuts
- arugula
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
About the classic carpaccio. This venue serves its own version.
- 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
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Carpaccio ze zelené repy s ovocnym syrem, limetkou a susenymi rajcaty, rozpecena bagetka, rukola: where else to eat it Back to the menu of U Kormidla