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|Place of origin||Italy|
|Main ingredients||Raw meat or fish (beef, horse, veal, venison, salmon or tuna), lemon juice or vinegar, olive oil, Parmesan cheese, salt, and ground pepper|
Carpaccio (UK: /( ) /, US: /--/, Italian: [karˈpattʃo]) is a dish of meat or fish (such as beef, veal, venison, salmon or tuna), thinly sliced or pounded thin, and served raw, usually as an appetizer. It was invented in 1950 by Giuseppe Cipriani from Harry's Bar in Venice and popularised during the second half of the twentieth century. The beef was served with lemon, olive oil, and white truffle or Parmesan cheese. Later, the term was extended to dishes containing other raw meats or fish, thinly sliced and served with lemon or vinegar, olive oil, salt and ground pepper.
The dish, based on the Piedmont speciality carne cruda all'albese, was invented in 1950 by Giuseppe Cipriani, founder of Harry's Bar in Venice. He originally prepared the dish for the countess Amalia Nani Mocenigo when she learned that the doctors had recommended that she eat raw meat. The dish was named carpaccio after Vittore Carpaccio, the Venetian painter known for the characteristic red and white tones of his work.
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- Bravo, Daniel; de Alba, María; Medina, Margarita (2014). "Combined treatments of high-pressure with the lactoperoxidase system or lactoferrin on the inactivation of Listeria monocytogenes, Salmonella Enteritidis and Escherichia coli O157:H7 in beef carpaccio". Food Microbiology. 41: 27–32. doi:10.1016/j.fm.2014.01.010. PMID 24750810.
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