Today starts our Italian week.
Carpaccio is a typical Northern Italian dish prepared using thin strips of fresh raw beef, olive oil, lemon juice and parmesan. It received its name from the Venetian painter who used a lot of red and white in his paintings. The name was invented by Cipriani the founder of Harry’s Bar in Venice who felt greatly inspired by Italian painters and of course eating and drinking. Another of his classics was the Bellini, a drink made out of peach liqueur and champagne.
Today, the term carpaccio is also used to describe almost any dish where the key element is served raw and in very thin slices. Popular choices for carpaccio include fish, venison, and even fruit.
