Carpaccio is a dish of thinly sliced raw meat or fish served with a salad and a vinaigrette or a sauce. The beef version is one of my favourite appetisers. Carpaccio was invented in the 1950s by Giuseppe Cipriani from Harry’s Bar in Venice and it soon became very popular throughout Italy. He named it…
CARPACCIO WITH GRANA PADANO AND ROCKET
Summer in Italy can be very hot, though since living in Sydney the term “hot” got a much “warmer” meaning… 😉 Anyhow, Italians tend to eat light in summer. We do not like to use the oven or the stove too much when the outside temperature is so hot, especially when you think that the…
