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Recipe: Carpaccio of Beef Fillet

CARPACCIO

Carpaccio was invented by Giuseppe Cipriani in 1950 at Harry's Bar in Venice, Italy. It was named for the Renaissance painter Vittore Carpaccio who was noted for his use of red in his paintings. Thin sliced raw beef served with a cold vinaigrette made with olive oil, or just olive oil and lemon juice (and sometimes Parmesan cheese). Generally served on a bed of greens such as watercresss, endive, arugula and/or radicchio.

For additional information, visit the website of the current Cipriani restaurants, and see what the grandson of the inventor, also named Giuseppe Cipriani, has to say about his grandfather and the history of the restaurant.
http://www.cipriani.com/cipriani/Azienda/storiae.htm

 

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