This is a dish of paper-thin slices of raw tenderloin beef with a dressing of olive oil and mustard. Carpaccio was created in the 1960?s in Venice and was named in honour of the Italian Renaissance painter Vittore Carpaccio who loved to paint in reds.

Carpaccio di Manzo – Beef Carpaccio
Categories: Antipasti Appetizers, The Menu(Porto Romano)
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