Il carpaccio
The name of the dish comes from the painter Vittorio Carpaccio, who lived between 1400 and 1500.
It was invented by Giuseppe Cipriani in the last century. He was a Venetian business man and the owner of Harry’s bar in Venice.
Cipriani created it for his client, the Countess Mocenigo who could not eat cooked meat. The recipe intended to spice up a slice of raw meat with Olive oil ,lemon and Parmesan.
The plate was renamed “Carpaccio” because at that time an exhibition of the painter was being held in Venice.
The dish has become famous and be in the restaurants’s menu all over Italy. Today we can find it with different types of raw meat and condiments.
CARPACCIO DI MANZO CON RUCOLA , SCAGLIE DI PARMIGIANO
BEEF CARPACCIO WITH RUCOLA AND PARMESAN SALAD
INSALATA DI POLPO PATATE ROSSE E FAGIOLINI
OCTOPUS AND BEANS SALAD
This is a simple dish mixed of fresh Octopus beans and potatoes with Olive oil. Once you get some fresh Octopus ,this could be one option to serve as an appetizer together with a great bottle of White wine.
CREMINO AL POMODORO CREAM OF TOMATOES
The Cream of Tomatoes is a Summer appetizer as it’s served cold while the Tomatoes is still in a beautiful shape.
Set up a table outside in the garden. Make some Bruschetta and serve this Cream of Tomatoes mouse together will make a lovely lunch in the Summer afternoon.
Alici marinate MARINATED ANCHOVIES
The fans of marinated meat would love this dish as the Anchovies are aromatic from the Fennel and seasoned with the Red wine vinegar. It’s sour and a bit salty. You would be mouth watering just the scents of the dish itself.
Cozze gratinate alla Tarantina MUSSELS AU GRATIN
Freshly baked Mussels with crispy gratin on the top ,together with tempting melted butter would be a perfect antipasti dish of the day.
