Carpaccio, the man, was a Venetian painter (1472–1526) given to rather religious scenes and showing a fondness in his painting for young men with improbably long legs and taut, hose-clad buttocks. Carpaccio, the dish, is a much copied raw beef dish from
Carpaccio, the dish, was originally very, very rare roast sirloin sliced thinly after trimming off the cooked edge and dressed with a rather unpleasant mayonnaise-based sauce. The price was approximately the gross domestic product of a small third-world dictatorship and was only eaten by rich (and stupid) foreigners like me. However, some of these foreigners were cooks and took the idea with them. The sump-oil sauce disappeared, and rocket, truffles, Parmesan, good oil, lemon and various other ingredients were added – although not usually at the same time (unless
© 1996 Alastair Little. All rights reserved.