Carpaccio is a timeless Italian dish that showcases the beauty of thinly sliced raw meats or fish, dressed with olive oil, lemon juice, capers, Parmesan, and fresh herbs. With its simple yet sophisticated flavors, carpaccio is a refreshing, elegant appetizer that is enjoyed in fine dining restaurants worldwide.
Originally made with beef, modern variations include tuna, salmon, octopus, and even vegetarian versions using beets or zucchini.
In this guide, we’ll explore:
✔ The history and origins of carpaccio
✔ How to prepare classic and modern variations
✔ Essential plating and garnishing techniques
✔ Perfect wine pairings and side dishes
Let’s dive into the art of crafting perfect carpaccio—a dish that celebrates simplicity, flavor, and finesse.
The History of Carpaccio
A. The Venetian Origins
✔ Carpaccio was invented in 1950 at Harry’s Bar in Venice, Italy by Giuseppe Cipriani.
✔ He created the dish for Countess Amalia Nani Mocenigo, who was advised to eat raw meat for health reasons.
✔ The dish was named after Vittore Carpaccio, a Renaissance painter known for using vibrant red and white tones—resembling the colors of raw beef.
✔ Pro Tip: Authentic beef carpaccio is made with paper-thin raw beef tenderloin, drizzled with lemon juice, olive oil, and Parmesan shavings.
Choosing the Best Ingredients for Carpaccio
A. Best Meats and Seafood for Carpaccio
✔ Beef Carpaccio:
- Cut: Beef tenderloin or sirloin (most tender part).
- Color: Bright red and fresh-looking.
- Texture: Lean, without sinew or gristle.
✔ Seafood Carpaccio:
- Tuna or Salmon: Sushi-grade, deep red (tuna) or vibrant orange (salmon).
- Octopus: Boiled and sliced very thin for a delicate texture.
- Scallops: Sweet and creamy, best paired with citrus.
✔ Vegetarian Carpaccio:
- Beets, zucchini, or mushrooms – Thinly sliced and marinated.
✔ Pro Tip: Always buy high-quality, fresh, or sushi-grade meat and fish for raw consumption.
How to Prepare Carpaccio
A. Slicing Techniques for Perfect Carpaccio
✔ For Meat:
- Freeze the meat for 30 minutes (this makes slicing easier).
- Use a sharp knife to slice as thin as possible.
- Place slices between two sheets of parchment paper and gently flatten with a rolling pin or meat mallet.
✔ For Fish:
- Use a long, sharp knife to cut thin, even slices.
- Chill before serving to maintain freshness.
✔ Pro Tip: If the slices aren’t thin enough, you can gently pound them thinner using a flat-bottomed pan or meat mallet.
B. Classic Beef Carpaccio Recipe (Serves 2-4)
Ingredients:
✔ 200g (7 oz) beef tenderloin (sushi-grade or high-quality)
✔ 2 tbsp extra virgin olive oil
✔ 1 tbsp lemon juice
✔ 1 tbsp capers, drained
✔ Parmesan shavings (about ¼ cup)
✔ Fresh arugula or microgreens
✔ Sea salt and cracked black pepper
Preparation:
1️⃣ Slice beef into thin rounds and place on a chilled plate.
2️⃣ Drizzle with olive oil and lemon juice.
3️⃣ Sprinkle with capers, sea salt, and black pepper.
4️⃣ Garnish with Parmesan shavings and fresh arugula.
✔ Best Served With: Crusty bread, grissini (Italian breadsticks), or focaccia.
C. Salmon Carpaccio with Citrus Dressing (A Fresh Alternative!)
Ingredients:
✔ 200g (7 oz) sushi-grade salmon
✔ 2 tbsp extra virgin olive oil
✔ 1 tbsp orange juice + zest
✔ ½ tsp Dijon mustard
✔ 1 tsp honey
✔ Fresh dill and microgreens
✔ Black sesame seeds for garnish
Preparation:
1️⃣ Thinly slice the salmon and arrange on a plate.
2️⃣ Whisk together olive oil, orange juice, mustard, and honey.
3️⃣ Drizzle dressing over salmon and garnish with dill and sesame seeds.
✔ Best Served With: Light crackers or cucumber slices.
D. Octopus Carpaccio with Lemon & Olive Oil (Mediterranean-Style!)
Ingredients:
✔ 200g cooked octopus, thinly sliced
✔ 2 tbsp olive oil
✔ 1 tbsp lemon juice
✔ 1 tsp smoked paprika
✔ 1 tbsp chopped parsley
Preparation:
1️⃣ Slice the octopus into very thin rounds.
2️⃣ Drizzle with olive oil, lemon juice, and paprika.
3️⃣ Garnish with fresh parsley and sea salt.
✔ Best Served With: Crusty bread and a glass of white wine.
How to Plate Carpaccio Like a Chef
✔ Circular Presentation: Arrange slices in a perfect circle on a chilled plate.
✔ Layered Style: Stack thin slices with alternating garnishes (great for seafood carpaccio).
✔ Rustic Plating: Scatter slices with fresh herbs, cracked pepper, and cheese shavings.
✔ Pro Tip: Serve carpaccio on chilled plates to keep it fresh and vibrant.
Wine Pairings & Side Dishes
A. Best Wines for Carpaccio
✔ Beef Carpaccio:
- Pinot Noir – Light-bodied with soft tannins.
- Chianti Classico – Adds a touch of acidity to balance the richness.
✔ Fish & Seafood Carpaccio:
- Sauvignon Blanc – Crisp acidity enhances freshness.
- Chablis (Unoaked Chardonnay) – Complements citrus dressings.
- Prosecco or Champagne – Adds elegance and effervescence.
✔ Pro Tip: Avoid oaky or heavy red wines—they overpower the delicate flavors.
B. Side Dishes to Complement Carpaccio
✔ Crusty Italian bread or focaccia – Perfect for soaking up dressings.
✔ Marinated olives and pickled vegetables – A tangy contrast.
✔ Arugula salad with balsamic reduction – Adds freshness.
Why Carpaccio is a Must-Try Dish
✔ Elegant & Easy to Make – No cooking required, just slicing and plating!
✔ Healthy & Nutrient-Rich – High in protein, omega-3s, and essential vitamins.
✔ Versatile for Any Occasion – Great as a light appetizer, lunch, or elegant party dish.
✔ Customizable Flavors – Works with beef, seafood, or vegetarian ingredients.
Whether you’re indulging in classic beef carpaccio, enjoying the freshness of seafood versions, or experimenting with vegetarian alternatives, this dish is a celebration of simplicity and flavor.
Ready to impress your guests with a beautifully plated carpaccio? Try making it today! 🇮🇹✨
