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- Q840392 type "Hors d'oeuvre".
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- Q840392 abstract "Carpaccio (UK /kɑːrˈpætʃioʊ/ or US /kɑːrˈpɑːtʃⁱoʊ/; Italian pronunciation: [karˈpattʃo]) is a dish of raw meat or fish (such as beef, veal, venison, salmon or tuna), thinly sliced or pounded thin and served mainly as an appetizer. It is the international name of a typical Italian dish made with raw meat which was invented and popularised in the second half of the twentieth century by Giuseppe Cipriani, founder of Harry's Bar in Venice. It was named after the Venetian painter Vittore Carpaccio and the beef was served with lemon, olive oil, and white truffle or Parmesan cheese. Later, the term was extended to dishes containing other raw meats or fish, thinly sliced and served with lemon or vinegar, olive oil, salt and ground pepper.".
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- Q840392 ingredientName "Rawmeatorfish(beef,veal,venison,salmonortuna)".
- Q840392 thumbnail Carpaccio_cipriani.jpg?width=300.
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- Q840392 mainIngredient "Raw meat or fish".
- Q840392 name "Carpaccio".
- Q840392 type Food.
- Q840392 type FunctionalSubstance.
- Q840392 type Thing.
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- Q840392 comment "Carpaccio (UK /kɑːrˈpætʃioʊ/ or US /kɑːrˈpɑːtʃⁱoʊ/; Italian pronunciation: [karˈpattʃo]) is a dish of raw meat or fish (such as beef, veal, venison, salmon or tuna), thinly sliced or pounded thin and served mainly as an appetizer. It is the international name of a typical Italian dish made with raw meat which was invented and popularised in the second half of the twentieth century by Giuseppe Cipriani, founder of Harry's Bar in Venice.".
- Q840392 label "Carpaccio".
- Q840392 depiction Carpaccio_cipriani.jpg.
- Q840392 name "Carpaccio".