• Carpaccio

    Heres a dish thats simple and elegant. Widely adaptable to many proteins and accompaniments, its original preparation has, in a short time, earned it a place in culinary history for generations to come. The dish, based on a northern Italian “carne crudo” originated in Venice, Italy in 1950. After doctors recommended an Italian countess include raw meat in her diet, Giuseppe Cipriani of Harrys Bar created Carpaccio for her visit. Named after 16th century painter Vittore Carpaccio, known for his use of rich red tones, contrasted with white. This dish combines the necessary elements of fat, salt, and acid that compliment raw proteins. Following will be a traditional preparation, as…