Carpaccio, an iconic dish of Italian cuisine, has its roots in the rich history of Venice, a city where art and gastronomy are intertwined. The name "carpaccio" refers to the famous Venetian painter Vittore Carpaccio, known for his intense and vibrant colors. Inspired by the deep reds of the painter's works, Giuseppe Cipriani, founder of the legendary Harry's Bar in Venice in the 1950s, created a dish of thinly sliced raw beef served with a light sauce. Cipriani was struck by the beauty and simplicity of the dish and decided to name it after the artist.
Carpaccio is indeed an incredibly easy and quick dish to prepare, yet it dazzles the eyes with its elegant presentation and delights the palate with its wonderful taste. This makes it an ideal starter for an elegant dinner or a perfect, light dish when you're pressed for time.
The most popular variants: beef, bresaola (and smoked salmon)
Beyond the classic version with raw beef, carpaccio has evolved into many different interpretations. One of the most beloved is the bresaola version, a lean and flavorful cured meat, perfect for those who prefer a lighter alternative to raw beef. Bresaola, combined with fresh arugula and thin slices of Parmigiano Reggiano, becomes a balanced and delicious dish where the salty bresaola contrasts beautifully with the bitterness of arugula and the sweetness of the cheese.
Another popular variant is salmon carpaccio, fresh and delicate, often paired with pepper, lemon juice, and a drizzle of extra virgin olive oil. This version is perfect for those who prefer fish but still want to enjoy an elegant dish.
Beef Carpaccio with arugula and parmesan: the perfect classic
The most loved version of carpaccio is undoubtedly the one made with beef (or bresaola), served with arugula and Parmigiano Reggiano. The choice of the italian parmesan cheese is crucial for achieving the right balance of flavors and a perfect consistency for the flakes.
For this preparation, I recommend Parmigiano Reggiano aged between 18 and 24 months. This aging period gives the cheese a complex flavor without making it too hard to slice into thin flakes. I personally think that a longer aging period, over 30 months, tends to make the cheese too brittle and its flavor too strong, which might overwhelm the delicate taste of the beef or bresaola and the beauty of the thin flakes.
The combination of raw beef or bresaola with fresh arugula and Parmigiano Reggiano creates a perfect harmony between the cheese's sweetness, the bitterness of the arugula, and the lightness of the meat.
Personal Recommendations
To elevate the carpaccio further, you can enrich the dish with some ingredients that add a contrast of flavors and textures. A few pink peppercorns will add a mild spiciness and aromatic touch, while toasted pine nuts provide crunch and a slightly sweet, nutty flavor that pairs perfectly with the meat and Parmigiano.
Finally, my personal recommendation is to add a few drops of truffle oil. This precious ingredient, with its distinctive and intense aroma, will transform the carpaccio into an even more sophisticated dish, adding depth to the flavor without overpowering the other ingredients.
The beauty of Carpaccio
Whether made with beef, bresaola, or salmon, carpaccio celebrates the beauty of simplicity and the harmony of flavors. It’s incredibly easy to prepare yet capable of impressing guests with its elegance and unmistakable taste. Perfect for an elegant dinner or a quick, light lunch, carpaccio is a true masterpiece of Italian cuisine, worthy of the name it bears.
Buon appetito!
