Carpaccio is a delicate and savory dish, typical of italian cuisine, made of thinly sliced raw or semi-raw fish or meat, usually prepared with olive oil and shaved grana .

History tells that the original recipe was created in 1950 by Giuseppe Cipriani, founder of Venice’s “Harry’s Bar”. He invented the dish for a friend, Countess Amalia Nani Mocenigo, whose doctors ordered her not to eat cooked meat.

More precisely, the proposed Carpaccio consisted of very thin slices of beef sirloin, ordered on a plate, with a decoration drawing inspiration from Kandinsky based on a sauce called “universal”.

A great art lover, Cipriani chose the name for his dish to honor the venetian painter Vittore Carpaccio: the style and strong colors of his paintings made Cipriani think of the intense color of raw meat.