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Carpaccio is a dish of meat or fish (such as beef, veal, venison, salmon or tuna), thinly sliced or pounded thin, and served raw, typically as an appetiser. It was invented in 1950 by Giuseppe Cipriani, founder of Harry's Bar in Venice, Italy, and popularised during the second half of the twentieth century. The beef was served with lemon, olive oil and…
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beef meat fish raw 2012 served doi pmid cipriani italy food 10 1016 dish thinly sliced lemon olive oil venison
| Subject | Predicate | Object | Confidence | Src |
|---|---|---|---|---|
| Carpaccio | Course | Antipasto | 1.00 | infobox |
| Carpaccio | Main ingredients | Raw meat or fish, beef, horse, veal, venison | 1.00 | infobox |
| Carpaccio | Place of origin | Italy | 1.00 | infobox |
| Carpaccio | is a | dish of meat or fish | 0.90 | text |
| Carpaccio | related to External links | Media | 0.60 | section |
| Carpaccio | related to External links | Wikimedia CommonsBeef Carpaccio | 0.60 | section |
| Carpaccio | related to External links | Wikibooks Cookbook | 0.60 | section |
| Carpaccio | related to Further reading | Hierro | 0.60 | section |
| Carpaccio | related to Further reading | Eva | 0.60 | section |
| Carpaccio | related to Further reading | Ganan | 0.60 | section |
| Carpaccio | related to Further reading | Monica | 0.60 | section |
| Carpaccio | related to Further reading | Barroso | 0.60 | section |
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