The Italian dish carpaccio was originally made with which meat?
Carpaccio the Piedmont speciality "carne cruda all'albese", was invented in 1950 by Giuseppe Cipriani, founder of Harry's Bar in Venice. He originally prepared the dish for the countess Amalia Nani Mocenigo when he learned that the doctors had recommended that she eat raw meat. The dish was named "carpaccio" after Vittore Carpaccio, the Venetian painter known for the characteristic red and white tones of his work. Carpaccio Carpaccio ( or ; ) is a dish of meat or fish (such as beef, veal, venison, salmon or tuna), thinly sliced or pounded thin and served mainly as an appetizer. It was invented
Chartreuse (dish) and is called chartreuse of partridge. It was the non-meat diet of the monastic order of Carthusians that had been founded at Chartreuse that gave the dish its name as, originally, it was made just with vegetables. Chartreuse (dish) A chartreuse is a French dish comprising meat or vegetables that are wrapped tightly in a decorative layer of salad or vegetable leaves of different colours and cooked within a dome mould. Variations of the dish have been in existence since at least the eighteenth century. The appearance of the chartreuse may be varied according to the way in which the