Carpaccio History
Carpaccio
The Carpaccio arose by chance in a cul de sac near Saint Mark's Square in Venice. The scenario
was in Harry 's Bar , owned by Giuseppe Cipriani , by 1950 , when the countess Amalia Nani
Moncenigo asked his old friend , to prepare you something with iron rich raw meat , because it was in
state of profound anemia , and his doctor had recommended a diet of raw meat . It was a
challenge , since at the time there was great prejudice against raw meat. Well , Giuseppe , armed with
great originality , simplicity and good taste , characteristic of Italian chefs , created the recipe with meat
totally raw , cut into very thin sheets , accompanied by tomato-based shown , mounting them on a
white fan-shaped plate .
As this dish was mounted on time, in front of the Countess , has become a ritual of great success for
European high society, thus attracting many curious to Harry 's Bar
At the same time , in Venice , occurred an exhibition of Renaissance painter Vittore Carpaccio . He was a painter
place during the fifteenth century that participated in the Venetian School and had characterized the use of lighting
Golden , plus an intense colored with various shades of red . So in honor of this painter,
christened with its name plate specially made for Countess , who also had the color contrast of
white and red tones .
You can still taste the original carpaccio in Venice, Calle vallaresso No. 1232, at Harry's Bar today
directed by the son of Giuseppe Arrigo Cipriani who took care not to change anything in the house , not the decor ,
or the menu .
