Out of love for painting, this edible work of art was created in the fifties and purely by accident. Do you dare to enjoy an eccentric taste with a touch of glamour?

A Delicacy for Daring Palates

Carpaccio was first served at the fashionable Harry’s bar where many of the privileged society members liked to set their royal foot in. Countess Amalia Mocenigo was no exception to that. Eager to impress her royal palate, the owner had a dish prepared specially for her. As a great art connoisseur, he got inspired by the artwork of the popular Italian painter Vittore Carpaccio. And he did well!

She was blown away by a unique taste of his striking creation so much that she forgot all about her noble etiquette at once and publicly gave in to a passionate enjoyment of tasty decadent leaves of raw meat. In the years that followed, carpaccio has conquered the palates of numerous extravagant celebrities of great importance, from Hemingway and Orson Wells to Kandinsky. He liked it so much that they named a carpaccio sauce after him!

A Perfect Introduction to any Meal

With or without the sauce, carpaccio is a perfect cold appetizer that will ensure a modernist flair to every main course, with its sumptuous taste and appearance. In addition, it will make you an absolute star in the eyes of sophisticated gourmets.

When preparing carpaccio the role of the hero goes to thin slices of raw food while Dijon mustard, Worcester sauce or colorful julienned vegetables can be sidekicks. Although you can fillet whatever your heart desires, the most popular ingredients are beef, veal, tuna, salmon and bass.

The thinner the fillets, the more delicate the taste is. In order to keep it perfectly delicate, resist the call of every spice on the shelf. A grain of salt, pepper, a drop of lemon juice and (if needed) a crumb of fresh parmesan; that’s all you need for a divine taste and hedonistic pleasure.