Carpaccio is one of Italy's most iconic dishes — and one of its youngest. Invented in 1950 at Harry's Bar in Venice by Giuseppe Cipriani, it's a plate of paper-thin raw beef dressed with a light sauce. Since then it's become a global classic. Here's the full story and how we honour it — with eight signature variations — in Rome.
The origin of carpaccio: Harry's Bar, Venice, 1950
Giuseppe Cipriani and Countess Amalia Nani Mocenigo
The original recipe: raw beef and lemon-mayonnaise sauce
✏️ [Contenuto da sviluppare — The origin of carpaccio: Harry's Bar, Venice, 1950]
Why is it called carpaccio?
The Venetian painter Vittore Carpaccio
The colour of raw meat and the art connection
✏️ [Contenuto da sviluppare — Why is it called carpaccio?]
How carpaccio is served and eaten
The meat: quality and thickness
Classic and contemporary dressings
Wine pairings for beef carpaccio
✏️ [Contenuto da sviluppare — How carpaccio is served and eaten]
Our eight signature carpacci in Rome
The Cipriani: our tribute to the original
The contemporary variations by Germano Bertollini
✏️ [Contenuto da sviluppare — Our eight signature carpacci in Rome]