Chianti Classico & Carpaccio

Carpaccio is named for Vittore Carpaccio, the Venetian Renaissance painter known for his use of brilliant reds and whites. Giuseppe Cipriani, owner of Harry’s Bar, invented this dish in 1950, the year of the great Carpaccio exhibition in Venice. It was inspired by the Contessa Amalia Nani Mocenigo, a frequent customer at Harry’s Bar whose doctor had placed her on a diet forbidding cooked meat. (Interesting diet, no?)

Marchese Antinori is produced from the finest grapes grown in the Chianti Classico wine region of Tuscany. Deep ruby red with predominant cherry fruit flavors. It is a full-bodied, rounded, delicious red wine. 90% Sangiovese, 10% Cabernet Sauvignon and other red grapes. This is hands down one of my favorites, and a good value too.

Thinly sliced raw beef is drizzled with olive oil, garnished with capers and freshly ground pepper, topped with shaved Parmigiano Reggiano.

V. Carpaccio, The Marriage of the Virgin, 1504-08, Oil on Canvas

Do you agree with Cipriani, isn’t the raw beef dish reminiscent of the painting?

11 thoughts on “Chianti Classico & Carpaccio”

  1. Steak tartare…no biggie for me but a fine carpaccio…it’s THE business!

    Serve this with a salad and your Chianti, I’m satiated.

  2. Ooh… carpaccio is the absolute best thing ever and yours looks perfect! We used to get a marvelous tapas of artichoke puree topped with carpaccio on crispy bread… it’s making my mouth water just to think about it.

  3. Oh yum!! I have been hopping to my favorite blogs tonight and have been fed Carpaccio, Mini Toast alle Pere Williams, and carrot cake with cream cheese frosting..what more can I desire.. 🙂

    The Harry’s Bar and Grill cookbook is one of my favorites..it’s on my side bar. Many of my cooking styles come from Arrigo Cipriani! Great post..and I love what you did for Bri..the mustard vinaigrette looks very satiny and luscious!

    ps.. I hope you have a little time, I tagged you for a meme on my blog.. 🙂

  4. Yes Peter, me too.

    Thanks Marla, wasn’t that interesting?

    Ooh Ann, I have to try that!

    Hi Recipegirl, mine too.

    HI Laurie – I have to get that cookbook for my collection!

    Maryann -Yeah, I look at the cheese and it looks a lot like those marble walls…cool…

  5. Carpaccio is one of my favorite painters. I love visiting the Scuola di San Giorgio degli Schiavoni, in Venice, where there are nine of his paintings. Indeed, the story of this recipe is quite interesting.

  6. Oh Simona – how cool for you! When I was researching his paintings on line, this is the one that looked most like the beef dish to me. But there were more.
    I would love to appreciate the paintings in a museum one day.

  7. You are right the painting & this dish match in color. I actually like the idea of not cooking the meat, although I doubt I could limit my diet to it. Beautiful post.

    xoxox Amy

  8. Hi Lori Lynn,
    I didn’t get a chance to thank you yesterday for this inspiring blog post. I hope you don’t mind that I “borrowed” the link for the Harry’s Bar post I just did. Thanks so much for sharing…

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