Carpaccio: An Italian Delight at My Way
Carpaccio is one of those Italian dishes that, once tasted, makes you want to come back for more. It’s currently one of the stars on the tapas menu at My Way restaurant, celebrated for the quality of its meat and its unique preparation, offering diners an unparalleled visual and culinary experience.
Very few dishes in Mediterranean cuisine share the history and uniqueness of carpaccio, a testament to Italian culinary artistry and its ability to create diverse recipes, each with a personal touch from its region, village, or family. If you're ready for a journey into the past, sit back and enjoy the curiosities about carpaccio we’ve gathered for you.
What is Carpaccio?
Carpaccio is an Italian dish similar to steak tartare, made with thin slices of raw beef, pork, or poultry. It is often accompanied by flavorful ingredients such as various sauces, cheese, and arugula. While tenderloin (from the animal's lumbar region) is the preferred meat, there are vegetarian and fruit variations like watermelon carpaccio.
The Story of a Tourist, a Chef, a Countess, and a Creative Dish
The City of Venice
The origin of carpaccio is traced back to Venice in the 1930s. At that time, the city was a popular destination for tourists, prompting certain entrepreneurs to open businesses there. One of them was Giuseppe Cipriani, who founded the famous Harry’s Bar, frequented by personalities like Hemingway and Charlie Chaplin.
The Bellini Cocktail
The success of Harry’s Bar skyrocketed thanks to its signature cocktail, the "Bellini." However, the creation of carpaccio occurred when Countess Amalia Nani Mocenigo visited the bar with a special request. The countess suffered from anemia, and her doctor recommended eating raw meat, prompting Cipriani to improvise a dish of beef with sauce and cheese.
Initially, Cipriani feared this improvised dish would tarnish the bar’s reputation, but to his surprise, the countess was delighted, and the dish quickly became popular among patrons.
Where Does the Name Carpaccio Come From?
In addition to being a businessman and chef, Cipriani was an art enthusiast. Inspired by his passion for artists of the Quattrocento, he often named his creations after his favorite painters. Thus, the "Bellini" cocktail was named in honor of Giovanni Bellini, and the countess’s dish was christened “Carpaccio” in homage to painter Vittorio Carpaccio, as the colors of the meat reminded him of the artist’s palette.
A Dish with Numerous Benefits
Contrary to what some might think, carpaccio offers many health benefits. It is high in protein, low in calories, and rich in vitamins and minerals that promote growth and strengthen the body. Studies have shown that consuming raw meat aids digestion and improves the body’s oxygenation.
Beef Carpaccio at My Way
While traditionally made with beef, at My Way, we prepare our carpaccio using the finest beef tenderloin, served in thin slices and accompanied by arugula and Parmesan. A quality dish you can enjoy alongside wines and tapas in a romantic setting inspired by 1940s New York and the art deco style of Tamara de Lempicka.
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