Victor Sack wrote:
> Pandora > wrote:
>
>> But this is not Carpaccio, this is meat with Mayonnaise
>> Sorry
>
> Sorry for what? For the display of willfull ignorance in the face of
> irrefutable evidence? You are completely messed up as to what you
> perhaps have in mind, namely carne cruda alla Piemontese or carne cruda
> all'Albese. It is raw beef or veal actually marinated a bit in lemon
> juice and served with ruccola and olive oil with or without some
> parmesan or truffles shaved over it. The meat can be sliced thinly or
> chopped up like steak tartare. In either case, it is not carpaccio.
>
> Here is the real carpaccio, direct from the source, as I posted before.
> Read and weep.
>
> <http://www.cipriani.com/cipriani/ConsigliIt/carpaccio.htm>
>
> <http://www.cipriani.com/cipriani/ConsigliIt/salsacarpaccio.htm>
>
> <http://www.cipriani.com/cipriani/Azienda/carpaccio_t.gif>
>
> Victor

I'd say that from that beginning more dishes have become available and
use the name. Fried chicken for example is quite another thing here
than it is the the US and yet it is chicken and it is fried. Same for
hamburger.

When one sees it on an Italian menu, the expectation must be broader
than Cipriani's definition, or disappointment will happen. In my
experience of menus around Italy the marinated version of carpaccio di
vitellone was seen twice. The unmarinated version uncountable times and
the thin slices of raw other things many times. In current cooking
magazines there are recipes for carpaccio of this and that, too.

It may have started exactly as you say, but it is no longer just one
thing. I do know where you can get exactly what you describe, however.

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