"Giusi" > ha scritto nel messaggio
.. .
> 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.
>
> --
> Posted via a free Usenet account from http://www.teranews.com
>

You mean like the ones who cook carbonara with cream?

--
Kisses
Pandora