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carpaccio
Carpaccio ( or ; (:karˈpattʃo)) is a dish of raw meat or fish〔Oxford Dictionaries: http://www.oxforddictionaries.com/definition/english/carpaccio〕 (such as beef, veal, venison, salmon or tuna), thinly sliced or pounded thin and served mainly as an appetizer.
==History==
Carpaccio is the international name of a typical Italian dish made with raw meat. The dish was proposed with this name for the first time in Venice, at the time of an exhibition dedicated to Venetian painter Vittore Carpaccio which took place in 1963.
The dish, based on the Piedmont speciality ''carne cruda all'albese'', was invented and popularised by Giuseppe Cipriani, founder of Harry's Bar in Venice. He originally prepared the dish for the countess Amalia Nani Mocenigo〔 when he learned that the doctors had recommended that she eat raw meat. The dish was named ''carpaccio'' after Vittore Carpaccio, the Venetian painter known for the characteristic red and white tones of his work.
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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