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Recipe: Carpaccio of Beef Fillet


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.

Giuseppe Cipriani opened Harry’s Bar in 1931, and his concept was to serve others as you would want to be served yourself.

Harry’s Bar in Venice was declared a national landmark in 2001 by the Italian Ministry for Cultural Affairs.

For additional information, visit the website of the current Cipriani restaurants (there are now 7 - Venice, New York, London, Los Angeles, Porto Cervo, Hong Kong and Miami).



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