From Wikipedia, the free encyclopedia

Carpaccio of raw meat topped with cheese, olives, and greens (Warsaw, 2017)
Place of originItaly
Main ingredientsRaw meat or fish, beef, horse, veal, venison

Carpaccio (UK: /kɑːrˈpæ(i)/, US: /-ˈpɑː-/, Italian: [karˈpattʃo]) is a dish of meat or fish[1] (such as beef, veal, venison, salmon or tuna), thinly sliced or pounded thin, and served raw, typically as an appetiser. It was invented in 1963 by Giuseppe Cipriani from Harry's Bar in Venice, Italy, and popularised during the second half of the twentieth century.[2] 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, and fruits such as mango or pineapple.


The dish, based on the Piedmont speciality carne cruda all'albese, was invented in 1963[2] by Giuseppe Cipriani, founder of Harry's Bar in Venice. He originally prepared the dish for countess Amalia Nani Mocenigo[3] when he learned that her doctors had recommended that she eat raw meat.[4] The dish was named carpaccio after Vittore Carpaccio, the Venetian painter known for the characteristic red and white tones of his work.[3]

Carpaccio Cipriani, thin slices of raw beef drizzled in mayonnaise, served at Harry's Bar (Venice, 2024)

See also[edit]

Media related to Carpaccio (food) at Wikimedia Commons Beef Carpaccio I at the Wikibooks Cookbook subproject


  1. ^ "carpaccio". Oxford Dictionaries. Oxford University Press. Archived from the original on 30 September 2012. Retrieved 10 October 2017.
  2. ^ a b Morriss, Jan (2014). Ciao, Carpaccio!. Liveright Publishing Corporation. p. 16. ISBN 978-0-87140-799-3.
  3. ^ a b Cipriani, Arrigo (1996). Harry's Bar: The Life and Times of the Legendary Venice Landmark. New York: Arcade. p. 86. ISBN 1-55970-259-1.
  4. ^ Dupleix, Jill (13 May 2004). "Beef carpaccio with rocket: Recreate the magic of Venice and Harry's Bar". The Times. Archived from the original on 30 August 2008.

Further reading[edit]

  • Hierro, Eva; Ganan, Monica; Barroso, Elvira; Fernández, Manuela (2012). "Pulsed light treatment for the inactivation of selected pathogens and the shelf-life extension of beef and tuna carpaccio". International Journal of Food Microbiology. 158 (1): 42–8. doi:10.1016/j.ijfoodmicro.2012.06.018. PMID 22795799.
  • de Alba, María; Bravo, Daniel; Medina, Margarita (2012). "High pressure treatments on the inactivation of Salmonella Enteritidis and the characteristics of beef carpaccio". Meat Science. 92 (4): 823–8. doi:10.1016/j.meatsci.2012.07.008. PMID 22863078.
  • Vaudagna, S. R.; Gonzalez, C. B.; Guignon, B.; Aparicio, C.; Otero, L.; Sanz, P.D. (2012). "The effects of high hydrostatic pressure at subzero temperature on the quality of ready-to-eat cured beef carpaccio". Meat Science. 92 (4): 575–81. doi:10.1016/j.meatsci.2012.06.002. hdl:10261/82066. PMID 22749447.
  • 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/ PMID 24750810.