This is Carpaccio

By Gwylym Owen

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Carpaccio (, US: /-ˈpɑː-/, Italian: [karˈpattʃo]) is a dish of meat or fish (such as beef, veal, venison, salmon or tuna), thinly sliced or pounded thin, and served raw, typically as an appetizer. It was invented in 1950 by Giuseppe Cipriani from Harry’s Bar in Venice and popularised during the second half of the twentieth century. The beef was served taking into consideration lemon, olive oil, and white truffle or Parmesan cheese. Later, the term was extended to dishes containing other raw meats or fish, thinly sliced and served bearing in mind lemon or vinegar, olive oil, salt and ring pepper.

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