Verified in Venice.
Carpaccio (alla Cipriani) is a signature dish of Italy; we have verified places to eat it in Venice. Beef sliced paper-thin, served raw with a mustard-mayonnaise drizzle. Start with where to eat Carpaccio (alla Cipriani) in Venice.
Beef sliced paper-thin, served raw with a mustard-mayonnaise drizzle. Invented at Harry's Bar in 1950 by Giuseppe Cipriani for Contessa Amalia Nani Mocenigo; now a global classic.
Carpaccio was invented at Harry's Bar on Calle Vallaresso in 1950 by Giuseppe Cipriani for the Countess Amalia Nani Mocenigo, who was on a doctor-ordered raw-meat diet. Cipriani sliced the beef paper-thin and topped it with a Worcestershire-and-mustard mayonnaise drizzle in geometric pattern. He named it after the 16th-century Venetian painter Vittore Carpaccio, whose retrospective at the Palazzo Ducale was running that same year, because of the resemblance between the red beef and the painter's signature reds. The dish is now globally codified and still served the same way at Harry's Bar.
Where to eat in Venice:
Where to eat Carpaccio (alla Cipriani) in Venice: the editor picks
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