Carpaccio

Carpaccio uses raw beef and risks are real but manageable. The key is meat quality: beef tenderloin from a trusted supplier, ideally hygienically certified. The outer surface carries the highest risk (bacteria live on the outside), so the piece is often briefly seared on the outside or marinated in acid (lemon juice). Vulnerable groups — pregnant women, elderly, immunocompromised — should avoid raw meat.

Best method: wrap the tenderloin in plastic wrap and freeze for 1–2 hours until semi-frozen — it becomes firm and slices easily. Use a very sharp thin knife, cutting across the grain at a slight angle. Alternatively, slice slightly thicker and pound each piece flat between plastic wrap — it spreads thin perfectly.

Historical carpaccio is beef only. The dish was invented by Giuseppe Cipriani at Harry's Bar in Venice in 1950, named after painter Vittore Carpaccio known for rich red tones. Today 'carpaccio' is a culinary term for any product sliced paper-thin and served raw or lightly marinated. Beetroot, salmon, octopus — all are modern variations on the concept.

You need Parmigiano Reggiano — aged at least 24 months: it is granular with a nutty flavor, and its umami perfectly accentuates the tenderness of raw beef. Grana Padano is a softer, more affordable alternative. Pecorino gives a sharper flavor. Shave it with a vegetable peeler — not grated, but large flakes: this matters both visually and texturally.

Capers are pickled flower buds of the caper bush. They deliver an intense salty-sour note and slight bitterness that contrasts with the fatty beef and sweet Parmesan. Substitutes: finely chopped salt-cured olives (similar saltiness), pickled green peppercorns, or finely diced cornichons. Without capers carpaccio tastes flatter.