carpaccio
€16.50
Bar Pepito Rotterdam · Rotterdam
Carpaccio met parmezaanse kaas, truffelmayonaise, rucola en spekzout.
Nutrition
- Protein22%
- Fat73%
- Carbohydrates5%
Estimate for a typical portion of this dish; the venue's recipe may differ.
About the dish
Thinly sliced raw beef topped with savory garnishes. This version includes truffle-flavored mayonnaise and bacon salt for added depth.
- Cuisine
- Italian
Typical ingredients
- beef carpaccio
- parmesan cheese
- truffle mayonnaise
- arugula
- bacon salt
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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