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A cold beef dish, invented by Giuseppe Cipriani - the founder of Harry's Bar in Venice, Italy. It consists of wafer-thin slices of beef fillet, generally dressed with black pepper, olive oil and a squeeze of lemon. More leeway is often taken these days. The dish is reputedly named after the Renaissance painter Vittore Carpaccio (c.1460-1525), who was well-known for his use of red pigment.

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards.

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