Carpaccio con crema di funghi porcini
SEK 195≈ €17.73
Nonna · Gothenburg
Citronmarinerat nötkött med porcinicreme, olivolja, Grana Padano och pinjenötter.
Information about this dish is being prepared.
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
Did you like this dish?