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?
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Hi Lori Lynn,
I didn’t get a chance to thank you yesterday for this inspiring blog post. I hope you don’t mind that I “borrowed” the link for the Harry’s Bar post I just did. Thanks so much for sharing…