Carpaccio

Many cultures around the world enjoy raw meat dishes, with two of the most famous being carpaccio and tartare. But what truly sets these two apart? Let’s dive into their origins, preparation, and unique characteristics, starting with a broader concept in the culinary world: crudo.

What Is Crudo?

When most people think of "carpaccio," they think of the thinly sliced raw beef appetizer made famous by Venice's iconic Harry's Bar. Few people know that the dish is named for a lesser-known Venetian, the Renaissance painter Vittore Carpaccio, because of the intense red hues he favored.

The co-partner of Turkey's global Nusr-et chain of grill houses, Nusret Gökçe, who recently became a social media phenomenon for his meat-cutting and salt-drizzling skills, recently posted a video while he was making the Italian dish Carpaccio.

The video went viral on social media in a short time, with many users commenting about his adroit meat-slicing skills.