What Is Carpaccio And How It’s Made

Italian cuisine is full of gems we don’t know much about. The only thing we’re sure of is that we love all of it.

It doesn’t matter if we’re talking about pizza, pasta, or steak carpaccio – if it’s from Italy, it’s likely a culinary masterpiece.

Still, we’re here to share a few interesting facts about Italian carpaccio and its colorful history. We’ll also explain what carpaccio is to those who aren’t quite sure.

So wait no more, and start learning everything there is to know about beef carpaccio, its history, and the preparation process.

If you ever find yourself in Miami, looking for a real Italian dinner menu, come to Mi’talia Kitchen & Bar. Our chefs will show you what authentic Italian food tastes like when it’s prepared properly.

What is Carpaccio?

Carpaccio is an Italian appetizer dish that consists of thin slices of raw meat, lemon juice, and olive oil. In most cases, the meat is beef, but there are popular salmon and tuna variations out there.

However, as dishes evolve throughout the years, almost anything thinly sliced is called carpaccio these days. So, don’t be surprised to see thin fruits and veggies served with lemon juice under the name “vegetarian carpaccio.”

Carpaccio History

Chef Giuseppe Cipriani invented Italian carpaccio at Harry’s Bar in Venice in the 1950s.

The legend states that Countess Amalia Nani wasn’t allowed to eat cooked meat and asked the chef to prepare something that fits her diet. 

That’s when he presented the thin slices of raw beef served with cream sauce.

But where does the name Carpaccio come from? 

The deep red color of raw beef reminded the chef of Vittore Carpaccio, an Italian Renaissance painter. He was famous for using bright reds in his paintings, and that’s where the name for this famous dish comes from.

How to Make Carpaccio?

We can’t make steak carpaccio without finding the correct pieces of meat. So, let’s start there.

Beef sirloin and tenderloin are the pieces you’re most likely to find on a carpaccio plate. But, to ensure you’re getting the best out of your meat, go to an experienced butcher who knows you’ll be consuming the beef raw.

First, trim all the fat out of the meat. Then, season the piece with herbs, salt, pepper, and vinegar.

Seal the beef in plastic wrap and leave it in the fridge for at least 8 hours.

After the time has passed, you’ll need to cut the meat into thin slices. Using a machine for this job is the best idea. If that isn’t available to you, make sure your knife is sharp and proceed with the cutting.

To finish the dish, drizzle olive oil on top, along with lemon juice. If you wish to make your beef carpaccio a bit more special, add onions, capers, and Parmesan.

Is Beef Carpaccio Safe to Eat?

Rare, and even raw red meat is consumed all over the world. However, we still can’t guarantee that it’s safe.

Foodies worldwide won’t stop consuming it because we don’t have a guarantee, but that’s just how it is. That means that steak carpaccio isn’t fully considered “safe” to consume.

Pregnant women, people with weak immune systems, and children shouldn’t consume it. But, if you’re a healthy adult, nothing will happen.

Visit Mi’talia

To try the best Italian carpaccio you can find in the States, visit Mi’talia in Miami.