Discover the history of carpaccio and Valtenesi, starting from a Countess, a Painter, a Barman, and...
Carpaccio was prepared by Giuseppe Cipriani at Harry's Bar in Venice in 1963 for Countess Amalia Nani Mocenigo.
Doctors had in fact forbidden her to eat cooked meat and so she was served this dish of raw meat.
The name Carpaccio is in honor of the Venetian painter of the 1400's known for his paintings with dark but sharp red and white colors, who happened to have an exhibition in town in those days.
Matching the right wine with carpaccio means respecting its delicacy whilst at the same time enhancing its flavor.
Carpaccio should be tasted with a rosé wine from the Valténesi consortium, given the characteristics of the wine: a fresh, light, harmonious and fruity rosé that perfectly matches this very delicate dish.
Discover the history of carpaccio and rosè wine of the Valtenesi consortium with Filippo Bartolotta.