Recipes: Do you eat raw meat? Carpaccio

"I am a frog though sugar stuck, do not take it into his mouth, and oysters, too, will not take: I know what an oyster is like.

N. Gogol. "Dead Souls"

Thank the French cuisine began only in the 17 th century. Maria de 'Medici (Maria de' Medici) (1575-1642), becoming in 1600 the queen of France, brought with him to Paris of Italian chefs. Only then at the French court was made possible eat.

At the heart of the world famous French cuisine is Italian cuisine - simple, healthy and abundant. Last - is important. In contrast to the always crowded France, Italy, as a rule, it was possible to subsist without resorting to such exotic products such as oysters and frog legs. Contribution made by the French in the French kitchen was originally limited to inventing sauces. Indeed, the refinement French cuisine owes sauces.

Italians are masters at all to cook. Even dishes extremes obtained from them - Yum. For example, the French "steak" from raw meat, called for some reason "steak Tartar," I would recommend to anyone of my friends did not. Meanwhile, an Italian cook notion - finely sliced pieces of fresh meat, seasoned with olive oil, vinegar and lemon juice, like almost everything. Many subsequently even the name of this invention, "carpaccio", causes copious drooling.

Carpaccio (carpaccio) was originally a meat snack. But the cooks - usually written on. Now you can offer in the restaurant and carpaccio of fish (usually salted), and even vegetables. Although what vegetable carpaccio salad is different from, say easy.

Originally karapachcho from Venice, and he was full of 60 years. In 1950, the barman Giuseppe Cipriani (Giuseppe Cipriani) (1900-1980) created this dish of raw meat for one of his visitor, the Countess Amalia Nani Mocenigo (Amalia Nani Mocenigo). Doctors banned the poor creature to eat meat and fried and boiled. That Cipriani fed her raw meat. In this bay thin red slices of delicious sauce.

Cipriani's not too long pondered what to call a new dish. In 1950 in Venice, held a grand exhibition of the artist Vittore Carpaccio (Vittorio Carpaccio) (1460-1525). In connection with this exhibition the number of visitors to the city, already beloved by tourists, off scale. Incomes of all, who has been engaged in the service sector, joy. Well then do not thank fellow countryman, who lived long ago, during the Renaissance. Especially because many of his paintings were executed in reddish (like raw meat!) Scheme.

Cooking familiarity with the other great Venetian Renaissance painter, Giovanni Bellini (Giovanni Bellini) (1430-33-1516), has already yielded Cipriani income and fame. In 1948, during the exhibition held in Venice, Bellini Cipriani blessed visitors to its eponymous cocktail bar.

Cocktail Bellini "was a blend of peach nectar and champagne (in a ratio of 3:7) and really liked the visitors bar« Harry's », the owner of which was at that time Giuseppe Cipriani. And visitors to the bar Cipriani people were very famous: famous artists, writers, artists. Because they know this very Venetian bar, but still located in the central Piazza Venezia, grew over time exponentially. A friend brought a friend!

One famous visitor, Ernest Hemingway, made the bar «Harry's» even global advertising. In his novel "Across the River and into the Trees" takes place in Venice. Cipriani with my bar is, so to speak, one of the heroes of the second plan. That said, the background against which the plot develops.