Veal based Carpaccio should be paired with a rich white wine:
Young Beef based Carpaccio should be paired with a light or medium red whine:
(Pinot Noir, Chianti, Merlot)
Rich Beef based Carpaccio should be paired with a richer red wine:
(Bordeaux, Malbec, Cabernet Sauvignon)
Veal Carpaccio was created in Venice in the 1950ies by Giuseppe Cipriani, chef and owner of the famous Harry`s Bar.
The doctors had forbidden a loyal customer to eat cooked meat and this restriction inspired the dish named after the venetian painter Vittore Carpaccio. The red tonality of raw meat reminded Cipriani the intense colors of the paintings of the Renaissance artist.
The 3 key aspects of Carpaccio are: 1. The meat must be very fresh 2. Cut very thin. 3. Sauce, parmesan, arugula flavors.
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