Carpaccio is a delicate and savory dish, typical of italian cuisine, made of thinly sliced raw or semi-raw fish or meat, usually prepared with olive oil and shaved Parmigiano Reggiano. History tells that the original recipe was created in 1950 by Giuseppe Cipriani, founder of Venice’s “Harry’s Bar”. He invented the dish for a friend, Countess Amalia Nani Mocenigo, whose doctors ordered her not to eat cooked meat. More precisely, the sorted Carpaccio was made out of very thin slices of beef sirlo