Carpaccio, main dish from Italy: what it is and how it is eaten

Carpaccio is an Italian dish made from raw meat or fish, sliced or pounded very thin and served cold, most often as an appetiser. It first appeared in Venice in 1950 and was originally made with beef, dressed with olive oil, lemon, and sometimes cheese or truffle. Today, carpaccio can be prepared with various meats or fish.

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Invented in Venice in 1950 at Harry's Bar
Named after painter Vittore Carpaccio
Originally made for a countess on a doctor's advice
Traditionally served with olive oil and lemon
Now made with various meats or fish

What is Carpaccio?

Carpaccio consists of uncooked meat or fish, cut into very thin slices or flattened to a delicate sheet. The slices are typically arranged on a plate and dressed with olive oil and lemon juice, and sometimes topped with cheese, truffle, or greens. The dish is light and fresh, letting the natural taste of the meat or fish stand out. It is usually served as a first course, highlighting the quality of the main ingredient.

Where does Carpaccio come from?

Carpaccio was created in Venice in 1950 by Giuseppe Cipriani at Harry's Bar. He made it for a countess who was advised to eat raw meat for health reasons. The dish was named after the painter Vittore Carpaccio, whose works featured deep reds and whites, echoing the colours of the food. Its inspiration came from a traditional Piedmontese raw meat dish.

How is Carpaccio made?

To prepare carpaccio, the meat or fish is sliced as thin as possible, sometimes using a mallet to flatten it further. The slices are arranged on a cold plate and drizzled with olive oil and lemon juice. Some versions add shavings of cheese, truffle, or a sprinkle of salt and pepper. The dish is served immediately to keep the texture and freshness.

How and when is Carpaccio eaten?

Carpaccio is most often enjoyed as an appetiser at lunch or dinner. It is served cold, either on its own or with a small salad or bread. The simple dressing allows the flavour of the raw meat or fish to come through. Diners may add extra olive oil or lemon at the table, according to taste.

Kinds of Carpaccio

While the original carpaccio used beef, the name now covers versions made with other meats or fish, such as veal, venison, salmon, or tuna. The dressing can vary, sometimes including vinegar instead of lemon, or different toppings like capers or greens. Each variation keeps the focus on thin slices of raw protein.

What Carpaccio means

Carpaccio is closely linked to Italian cuisine and is a familiar sight in restaurants, especially as a starter. Its creation in Venice and connection to a famous painter give it a special place in local food history. Over time, it has become a symbol of refined, simple Italian cooking.

Questions people ask about Carpaccio

What is carpaccio made of?

Carpaccio is made from raw meat or fish, sliced or pounded very thin. Beef was the original choice, but veal, venison, salmon, or tuna are also used. It is dressed with olive oil, lemon, and sometimes cheese or truffle.

Where did carpaccio originate?

Carpaccio was first created in Venice, Italy, in 1950 by Giuseppe Cipriani at Harry's Bar. It was inspired by a Piedmontese raw meat dish.

How is carpaccio served?

Carpaccio is served cold, usually as a starter. The thin slices are arranged on a plate and topped with olive oil, lemon juice, and sometimes cheese, truffle, or greens.

Can carpaccio be made with fish?

Yes, the term carpaccio now includes dishes made with raw fish such as salmon or tuna, prepared and served in the same thinly sliced style.

Why is it called carpaccio?

The dish was named after Vittore Carpaccio, a Venetian painter known for his red and white tones, which matched the colours of the food.

Good reading and sources

Where this page comes from

The facts on this page come from the Wikipedia article "Carpaccio", written by its contributors and used under the CC BY-SA 4.0 licence, and from its Wikidata record (CC0). Thali rewrote the text in its own words, with AI assistance, and compares every page with the article to make sure no passage is copied. It may be reused under the same CC BY-SA 4.0 licence with a link back.

It may contain mistakes, and it is not dietary or allergy advice: recipes differ from cook to cook. If something is wrong, tell us. Last refreshed 2026-10-03.

Carpaccio