Carpaccio, a dish that needs no introduction, was born in Italy in the 1950s in Venice. The chef of the famous Harry’s Bar is said to have created this dish, named in homage to Vittore Carpaccio, a painter known for his bright red tones which recalled the color of raw meat. Traditionally prepared with very thinly sliced raw beef, it is now available in countless versions, especially when it comes to composing an elegant and light menu for the holidays.
The choice of ingredients
For carpaccios, all ingredients are welcome. For meat lovers, obviously the great classic remains that of beef, which
