Carpaccio

Carpaccio is a dish of thinly sliced raw meat or fish, usually served as an appetiser.

Carpaccio is a dish of thinly sliced raw meat or fish, typically served as an appetiser. It originated in Venice in 1950 at Harry's Bar, created by Giuseppe Cipriani.

What it is

The original carpaccio consists of paper-thin slices of raw beef, dressed with olive oil, lemon juice, salt, pepper, and often capers or Parmesan. The name was later extended to similar preparations using raw fish like salmon or tuna, and even thinly sliced vegetables or fruit.

Origin and naming

Giuseppe Cipriani of Harry's Bar in Venice created beef carpaccio in 1950 for a customer who needed to avoid cooked meat. The dish was named after the Venetian painter Vittore Carpaccio, likely because its red tones recalled his paintings.

Variations and Canadian presence

Beyond beef, carpaccio now commonly appears as raw fish (e.g., tuna or salmon) and occasionally as vegetables or fruit. In Canada, it is a popular Italian-inspired appetiser, with beef, tuna, and salmon versions found on many restaurant menus.