Chianina beef carpaccio with sea urchin and caviar

Carpaccio is an Italian appetizer typically made from thinly sliced or pounded raw meat or fish. It was created in 1950 and became popular in the latter half of the 20th century. Originally, beef carpaccio was served with lemon, olive oil, and white truffle or Parmesan cheese.

Dish family

Carpaccio

Raw Meat

Seafood

Origin

Venice, Italy

Key ingredients

meat · fish · lemon · olive oil · white truffle · Parmesan cheese