Beef Carpaccio

Carpaccio is an extremely popular starter with a long history.

The original recipe, created by Giuseppe Cipriani in Harry’s bar, calls for the beef to be bright red, raw and thinly sliced. Nowadays it is usually served with an olive oil emulsion, parmesan and rocket salad. This elegant dish goes well with wines with fine tones.

A picture shows beef carpaccio
© AWMB / Thomas Schauer

Pairs nicely with