Classic Carpaccio
Carpaccio Classico
€13.90
Portofino · Leipzig
Thin slices of beef fillet on arugula with parmesan.
- Milk
Nutrition
- Protein30%
- Fat67%
- Carbohydrates3%
Estimate for a typical portion of this dish; the venue's recipe may differ.
About the dish
Very thinly sliced raw beef fillet served with arugula and parmesan shavings.
- Cuisine
- Italian
Typical ingredients
- beef fillet
- arugula
- parmesan cheese
- olive oil
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
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Classic Carpaccio: where else to eat it Back to the menu of Portofino