Dishes
Carpaccio di manzo: the story of a Venetian classic
In short: carpaccio is wafer-thin raw beef, usually served with rocket, a hard aged cheese and lemon. The dish was created around 1950 at Harry's Bar in Venice and named after the painter Vittore Carpaccio.
Why is it called carpaccio?
According to the well-known story, Giuseppe Cipriani, owner of Harry's Bar, made the dish for a guest who was not allowed to eat cooked meat. At the time, Venice was hosting an exhibition of Vittore Carpaccio, a Renaissance painter known for his vivid reds. The red meat reminded Cipriani of those paintings.
How do you eat carpaccio?
Carpaccio is an antipasto: a light start to the meal. The thin slices let the meat speak; rocket adds peppery freshness, aged cheese brings salt and depth, and lemon or olive oil finishes it off.
Carpaccio at Benoti
- Carpaccio di Manzo: thinly sliced beef carpaccio with rocket, aged Grana Padano and lemon zest.
- Pinsa Carpaccio: the same combination on a crisp pinsa.
A fresh white wine such as the Vermentino di Sardegna, or a rosato, goes well with it. Read more in Italian wines on our list.
Frequently asked questions
Is carpaccio raw meat?
Yes, classic carpaccio is raw beef, sliced very thinly. If you are pregnant or cannot eat raw meat, choose another dish.
Which cheese goes with carpaccio?
Usually a hard aged cheese such as Parmigiano Reggiano or Grana Padano. At Benoti it is aged Grana Padano.