Carpaccio is named for Vittore Carpaccio, the Venetian Renaissance painter known for his use of brilliant reds and whites. Giuseppe Cipriani, owner of Harry’s Bar, invented this dish in 1950, the year of the great Carpaccio exhibition in Venice. It was inspired by the Contessa Amalia Nani Mocenigo, a frequent customer at Harry’s Bar whose doctor had placed her on a diet forbidding cooked meat. (Interesting diet, no?)
Marchese Antinori is produced from the finest grapes grown in the Chianti Classico wine region of Tuscany. Deep ruby red with predominant cherry fruit flavors. It is a full-bodied, rounded, delicious red wine. 90% Sangiovese, 10% Cabernet Sauvignon and other red grapes. This is hands down one of my favorites, and a good value too.
Thinly sliced raw beef is drizzled with olive oil, garnished with capers and freshly ground pepper, topped with shaved Parmigiano Reggiano.
V. Carpaccio, The Marriage of the Virgin, 1504-08, Oil on Canvas
Do you agree with Cipriani, isn’t the raw beef dish reminiscent of the painting?
Discover more from Taste With The Eyes
Subscribe to get the latest posts sent to your email.
Oh yum!! I have been hopping to my favorite blogs tonight and have been fed Carpaccio, Mini Toast alle Pere Williams, and carrot cake with cream cheese frosting..what more can I desire.. 🙂
The Harry’s Bar and Grill cookbook is one of my favorites..it’s on my side bar. Many of my cooking styles come from Arrigo Cipriani! Great post..and I love what you did for Bri..the mustard vinaigrette looks very satiny and luscious!
ps.. I hope you have a little time, I tagged you for a meme on my blog.. 🙂
What a delicious post! My favorite things 🙂
Ooh… carpaccio is the absolute best thing ever and yours looks perfect! We used to get a marvelous tapas of artichoke puree topped with carpaccio on crispy bread… it’s making my mouth water just to think about it.
I love carpaccio and loved learning about it’s origins. Yours looks tempting.
Steak tartare…no biggie for me but a fine carpaccio…it’s THE business!
Serve this with a salad and your Chianti, I’m satiated.