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This traditional Italian dish of worldwide fame is typically served as an appetizer, and consists of very thin slices of raw fish or meat served on a plate with olive oil, cheese shavings, and lemon. Carpaccio was created in 1950 by a Venetian restaurateur named Giuseppe Cipriani, the owner of Harry’s Bar, who first made the dish for Countess Amalia Nani Mocenigo, whose doctors had recommended she eat raw meat.
Cipriani based the dish on a specialty from Piedmont consisting of slices of raw beef dressed with lemon juice, olive oil, and white truffle shavings. An impassioned art lover, Cipriani named the new dish carpaccio in honor of painter Vittore Carpaccio, whose style and bold colors were reminiscent of the intense red color of raw meat.
VARIATIONS OF Carpaccio
MOST ICONIC Carpaccio
View moreSteak tartare is an appetizer made with finely chopped raw beef or horse meat that is seasoned with salt, pepper, Worcestershire sauce, Tabasco, and mustard. The meat is combined with a raw egg yolk, capers, shallots, parsley, and (sometimes) chopped gherkins.
When served, steak tartare is usually accompanied by toasted bread, rye bread, or french fries. It is believed that steak tartare was originally a variation on beefsteack à l'Américaine, a dish of raw chopped beefsteak that first appeared in France at the turn of the 20th century.
MOST ICONIC Steak tartare
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Called hackepeter or mett, this unusual German specialty consists of raw pork mince which is meant to be eaten as it is - fresh and raw. The raw meat is typically seasoned with salt and pepper, though it is usually enhanced with crushed caraway, marjoram, nutmeg, and garlic for added flavor.
When raw onions are added to the basic mett, the resulting concoction is called zwiebelmett, while the addition of onions and marjoram makes what is known as a thüringer mett. In Germany, seasoned raw pork mince is typically enjoyed slathered over bread rolls (mettbrötchen) or slices of bread, usually sprinkled with raw onion rings on top.
MOST ICONIC Mett
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Carne salada is a typical Trentino meat product that can be traced back to the 16th century. It is made by flavoring beef rump with salt, pepper, juniper berries, rosemary, crushed garlic, and bay leaves. After at least two weeks of turning and kneading the meat, which traditionally rests in steel tubs, it is ready to be consumed, either raw or cooked.
If served raw, carne salada is cut in thin slices, drizzled with extra virgin olive oil, and paired with lemon slices, chopped capers, or rocket and parmesan cheese. If cooked, the slices should be cut a bit thicker, then fried for a minute and served with boiled beans.
MOST ICONIC Carne salada
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Although it is sometimes confused with a steak due to its unusual name, filet Américain is a spread made with raw beef. This popular dish is a close cousin to the more famous steak tartare, but the difference is that filet Américain uses meat which has been minced in a meat grinder.
Only lean and premium beef cuts are used in this Belgian classic, and because the meat is served raw, it should be as fresh as possible. When the meat is ground, it is usually generously seasoned and enriched with onions, capers, mustard, mayonnaise, raw eggs, tabasco, and Worcestershire sauce, which also help in holding the spread together.
MOST ICONIC Filet Americain
View moreCarne cruda all'albese is an Italian spin on steak tartare, prepared mainly around Alba, a town in the Piedmont region renowned for its precious white truffles. In this version, raw finely chopped beef is flavored with salt, pepper, lemon juice, and garlic.
The dish is often served with thin shavings of Parmigiano-Reggiano cheese, and it is often topped with chopped and roasted Piemontese hazelnuts or the prized white Alba truffle. Due to the fact that truffles are very expensive, fresh wild mushrooms are sometimes used instead.
MOST ICONIC Carne cruda all'Albese
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