Carpaccio

Plain €14.30Al Tartufo €17.30En plat €19.90Al Tartufo en plat €21.90

Eccetera · Brussels

Carpaccio de bœuf avec roquette et copeaux de parmesan.

Nutrition

≈ 280 kcal± 30% · per portion of about 151 g

Protein25 g
36%
Fat20 g
64%
Carbohydrates0 g
0%

of which saturates: 5.8 g
of which sugars: 0 g
Fibre: 0 g
Salt: 1.2 g

Vitamins and minerals, % of reference intake

Vitamin B12 152%
Zinc 50%
Vitamin E 32%
Calcium 28%
Potassium 20%
Vitamin C 19%
Folate 19%
Iron 18%

Calculated from a standard recipe of this dish and food composition tables; the venue's recipe and portion may differ.

Sources: BLS 4.0, Max Rubner-Institut (CC BY 4.0)

Information about this dish is being prepared.

History of the dish

Italy · 1950

Origin: Italy
Dates from: 1950
Named after: Vittore Carpaccio
Created by: Giuseppe Cipriani

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

Sources: Wikidata (CC0) · Wikipedia ·

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