What Is Carpaccio and How Is It Prepared?

Here’s everything you need to know about carpaccio, a time-honored Italian dish with a rich and colorful history:

What Is Carpaccio?

Carpaccio is a traditional Italian starter made with thinly sliced raw meat, typically topped with lemon juice and olive oil. While beef is the classic choice, it can also be made with fish (such as salmon or tuna), veal, or venison.

Today, the term "carpaccio" has expanded to include any dish that features thinly sliced ingredients drizzled with olive oil and lemon juice. It's common to see vegetarian versions on menus, made with sliced fruits or vegetables.

The History of Carpaccio

Carpaccio was created by Chef Giuseppe Cipriani at Harry's Bar in Venice during the 1950s. The story goes that Countess Amalia Nani Mocenigo, advised by her doctor to avoid cooked meat, requested the chef make something suitable for her diet.

Cipriani rose to the occasion, serving her thinly sliced raw beef with a creamy white sauce.

So how did the dish get its name, "carpaccio?"

When Cipriani saw the deep red color of his dish, it reminded him of the works of Vittore Carpaccio, an Italian Renaissance painter famous for his vibrant use of red in his art.

Is Carpaccio Safe to Eat?

While many people around the world consume rare or even raw meat regularly, there’s no guarantee that it’s always safe.

"Unfortunately, even though food enthusiasts enjoy it, there’s no way to ensure the safety of undercooked meat," says the Academy of Nutrition and Dietetics. "This also applies to raw meat dishes, like steak tartare or beef carpaccio, which are considered risky, especially for those more vulnerable to foodborne illnesses."

Pregnant women, children, older adults, and those with compromised immune systems should avoid raw or undercooked meat.

How to Prepare Carpaccio

Beef sirloin and tenderloin are the most popular choices for making carpaccio. Visit a trusted butcher who understands that the beef will be served raw.

Once the fat is removed from the meat, season it with salt, pepper, herbs, and a splash of vinegar.

Wrap the meat tightly in plastic wrap and refrigerate for at least 8 hours.

An electric meat slicer is ideal for achieving the ultra-thin slices needed for carpaccio. If you don’t have one, use a sharp knife to slice the meat as thinly as possible.

Drizzle the sliced meat with olive oil and lemon juice for a basic beef carpaccio. For added flavor, many people top it off with capers, onions, and Parmesan cheese.