Carpaccio
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Details
Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. Carpaccio is a dish of raw meat or fish (such as beef, veal, venison, salmon or tuna), thinly sliced or pounded thin and served as an appetizer.Carpaccio was invented at Harry's Bar in Venice, where it was first served to the countess Amalia Nani Mocenigo in 1950 when she informed the bar's owner that her doctor had recommended she eat only raw meat. It consisted of thin slices of raw beef dressed with a mustard sauce. The dish was named Carpaccio by the owner of the bar, Giuseppe Cipriani, in reference to the Venetian painter Vittore Carpaccio, because the colors of the dish reminded him of paintings by Carpaccio.
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- Allgemeine Informationen
- GTIN 09786138593157
- Editor Mariam Chandra Gitta
- Sprache Englisch
- Auflage Aufl.
- Größe H220mm x B220mm
- Jahr 2012
- EAN 9786138593157
- Format Kartonierter Einband (Kt)
- ISBN 978-613-8-59315-7
- Titel Carpaccio
- Untertitel List of Raw Fish Dishes, Fish (Food), Seafood, Cuisine,
- Herausgeber SENT PUB
- Anzahl Seiten 56
- Genre Biologie
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