Carpaccio

See also: Carpaccio (homonymy)

The carpaccio is a preparation of meat of Bœuf believed, crossed in fine sections, sprinkled Olive oil and decorated Parmesan.

This denomination comes from the tables of the Italian painter Vittore Scarpazza, known as Carpaccio , where tons them red dominate. By extension of the original preparation, one can work out a carpaccio starting from other raw meats (white meats and poultries, fish and shellfish), or of fruits and vegetables. Thus, the salmon carpaccio, the fresh fruit carpaccio…

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