Pandora > wrote:

> All the chef I know (and I knew) make carpaccio with lemon and without
> mayonnaise.
> On cookbook you see that carpaccio is made like I have said. But doesn't
> mind!
> e can't make a war for this.

You are babbling, get a grip! Carpaccio is very often made with lemon
juice, but is never supposed to be marinated in it. Carpaccio is by
definition raw meat, if it is made with meat at all. If you do not know
any chefs who make carpaccio with raw meat, you have my sympathy, for
this means that your obviously remote parish has little or no contact to
the outside world. I have eaten carpaccio numerous times in Lombardy,
Veneto, Tuscany, Umbria, Latium, and Campania. Not once did I get
marinated meat. Here in Düsseldorf, there is a restaurant with a chef
who was born and bred in Veneto. He serves carpaccio classico alla
Cipriani. If you make a search for carpaccio di manzo or similar, you
will find that the overwhelming majority of recipes call for raw meat,
not marinated in lemon juice, though it is otherwise often used. Again,
what you are describing is identical to many versions of carne cruda
all'Albese or carne cruda alla Piemontese. Maybe all those poor,
deprived and depraved chefs you know or imagine are so ashamed of their
culinary heritage (considered glorious by everyone else), that they feel
compelled to change their dishes' ancient, established names to the
oh-so-fashionable nouveau-riche "carpaccio".

Victor