This universal dish was created by chef Giuseppe Cipriani, owner of the legendary Harry's Bar in Venice and also creator of the famous "Bellini" cocktail. One day in 1950, Countess Amalia Nani Mocenigo came to this bar after her doctor had prescribed that she eat raw meat, given the rampant lack of red blood cells in her blood.

Cipriani improvised with a frozen sirloin, some thin slices arranged on the plate and seasoned with a mild sauce based on mayonnaise, lemon, Perryn's sauce and spices. In the same way that he also improvised the name of the dish remembering an exhibition of the painter Vittore Carpaccio that was being held in Venice. The rest is history...

It is also possible that the first version of the dish (or an initial variant) was the one that accompanies the meat with fine slivers of parmesan, arugula, capers and a soft vinaigrette. This week at La Moraleja, The Quiet Hotel, we are going to be faithful to the dish that is currently served at the famous Harry's Bar and we will serve the original recipe:

Finely sliced aged beef and a mild spicy mayonnaise with Perryn's Sauce, lemon and white pepper. And we will only add a few arugula leaves to refresh the palate.

We hope you enjoy it!