Giusi > wrote:

> 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.

Ha! Now we've come full circle - and in only two replies to each other
in the thread! Did I not already agree with you about what "carpaccio"
can mean in practice, but still had to protest about the travesty of it
all, especially such pearls as "Carpaccio di ananas all'anice stellato",
as served at one of the premier Turin hotels. Wonder if they marinate
it in lemon juice.

Victor