Classic Carpaccio: what it is and where to eat it
Carpaccio Classico
Thinly sliced raw beef fillet served with arugula, parmesan cheese, lemon, and olive oil.
6 restaurants on Tastavo serve it
- Cuisine
- Italian
Typical ingredients
- beef fillet
- grana padano
- arugula
- lemon
- olive oil
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
Where to eat it
Cologne
- Trattoria Casa Di Modica Carpaccio classico€22.50
- Culinarius Carpaccio Classico€15
Ibiza
- Atenea Ibiza classic Carpaccio€23.90
Vienna
- Trattoria Amici CARPACCIO CLASSICO€15.90
Leipzig
- Portofino Carpaccio Classico€13.90
Benidorm
- By Kaay Carpaccio Classic€15
General information about this dish, not provided by the venue. Dish pictures are illustrations based on the menu description, not photos from the venue.