Timeless Plate with a Powerful Punch
Beef carpaccio originated in Venice, Italy, when restaurateur Giuseppe Cipriani received a raw beef request from a countess whose doctors advised her to avoid cooked meats. The brilliant colors reminded Cipriani of work by 15th-century Venetian painter Vittore Carpaccio, giving carpaccio its namesake. Carpaccio traditionally featured thinly shaved raw beef, olive oil, lemon, pepper, and aged cheese. Over the decades, it has experienced a revival in popularity as well as variety, encompassing any raw, thinly sliced ingredient such as ﬁsh, vegetables, and fruit. From its shareability and ﬂexibility to its desirable nutritional proﬁle, carpaccio seamlessly translates to modern menus. Deliver sophistication in an approachable platform with this timeless, unique ﬂavor experience.