Carpaccio, known as one of the most sought after and appreciated dishes by food lovers when visiting a restaurant, is a delicacy that originated in Italy. Since its inception, this dish, traditionally composed of thin slices of raw meat, has captured the hearts and palates of gourmets around the world. Over time, carpaccio has evolved to include a variety of ingredients and presentations, each more delicious than the last. Today, we will explore some of the most popular types of carpaccio and their distinctive characteristics.

Origin of Carpaccio

Carpaccio was created in 1950 by Giuseppe Cipriani, the founder of the famous Harry’s Bar in Venice. The story goes that Cipriani invented the dish for a countess whose doctor had recommended that she eat raw meat. He named the dish after the painter Vittore Carpaccio, known for his vibrant, red-hued works, evoking the color of raw meat.

Classic Beef Carpaccio

Beef carpaccio, one of the most popular, consists of thin slices of raw beef tenderloin, with lemon capers, anchovy dressing, mustard and fig balsamic. The simplicity of the ingredients allows the quality of the meat to shine.

Tuna Carpaccio

Tuna carpaccio is another popular variation, especially in Mediterranean cuisine, usually served as a mix of white and yellowfin tuna, accompanied with caviar, cherry tomatoes and lemon vinaigrette. This dish highlights the richness of the tuna, offering a sophisticated taste experience.

Beet Carpaccio

Beet carpaccio is an excellent choice for those who prefer a vegetarian option. Thin slices of beet are marinated in a balsamic-raspberry vinaigrette and served with creamy avocado, cherry tomatoes, baby arugula, toasted pistachio and goat cheese nitro popcorn. This dish is an explosion of flavors and textures that is not only delicious, but also visually appealing.

Salmon Carpaccio

For those who prefer fish, salmon carpaccio is an exquisite option. This dish is prepared with thin slices of raw salmon, marinated in a mixture of lemon juice, olive oil, dill and capers. Sometimes a pinch of thinly sliced red onion is added for an extra touch of flavor. The freshness of the salmon, combined with the citrus and herbal flavors, creates a refreshing and delicious dish.

Octopus Carpaccio

For an interesting twist on traditional carpaccio, octopus carpaccio offers a different texture and flavor. The octopus is first cooked until tender, then thinly sliced and dressed with olive oil, lemon juice, paprika and parsley.

Exploring the World of Carpaccio

At Nicoletta, I have some of the varieties of this delicate dish such as Beet Carpaccio, Tuna Carpaccio and Beef Carpaccio, since the world of carpaccio is vast and varied, with a multitude of options to satisfy all tastes and preferences, I invite you to explore the world of carpaccio with me and discover the magic and charm of this delicious culinary creation.

Let yourself be pampered in the best Italian restaurant with my specialties, to which I have added a special touch with my essence and seasoning for you to enjoy an unforgettable experience.