Food here is a living, evolving thing. In Venice, it’s a strange and fascinating mixture of Spanish seafood, French preparation techniques, hearty portions, and traditional, home-grown dishes. No spaghetti and meatballs here. You’ll find many of these dishes an interesting surprise.
Let’s begin with Carpaccio, a classic antipasti created right here in Venice. With ultra-thin strips of raw beef, shaves of cheese and olive oil, this dish was created by Giuseppe Cipriani, one of the major personalities in the heyday of Venice, founder of Harry’s Bar and the world-famous restaurant, Cipriani. In fact, he first served Carpaccio at Harry's Bar in 1950.
Today, Carpaccio is also prepared with steak-like fish, such as tuna or swordfish. It’s a lighter option to beef and a wonderful way to savor the freshness of prime seafood.
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