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|Place of origin||Italy|
|Main ingredient(s)||Raw meat or fish (beef, veal, venison, salmon or tuna)|
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 around 1950.
The diffusion and the name of this typical dish from Piedmont called the "Carne cruda all'Albese" (which was considered only a starter and never a main course) is due to Giuseppe Cipriani, founder of Harry's Bar in Venice, who prepared the dish for the countess Amalia Nani Mocenigo  when he learned that the doctors had recommended that she eat raw meat. Inspired by the paintings by Vittore Carpaccio  – the Venetian painter known for the tones of his reds and whites – composed the dish that today we all know by the name of "Carpaccio".
The typical Piedmont Carpaccio is made with very thin slices of beef meat placed on a dish with a marinade made with lemon, olive oil and with shavings of white truffle or Parmesan cheese. Today the typical Italian Carpaccio preparations are varied, but usually is prepared serving the thin slices of meat with olive oil, lemon, shavings of Parmesan cheese topped with arugula.
The meat used for Carpaccio is beef sirloin, a cut tastier than the fillet. Since this is a dish best served raw, the meat must be fresh. Also in the Piedmont tradition, we find Carpaccio made with minced meat and garlic, the so-called "Carne cruda".
Today the term Carpaccio is used for any preparation made with thinly sliced raw meat, fish or vegetables (usually seasoned with lemon, or vinegar, olive oil, salt and grounded pepper) or fruit.