Salsa Per Carpaccio – Carpaccio Sauce

Carpaccio – Benoît Prieur – CC-BY-SA


2 tbs. baby onion, minced
2 tbs. gherkins, minced
2 tbs. capers, minced
2 tbs. vinegar
2 anchovy fillets
6 tbs. parsley, finely chopped
1 cup extra-virgin olive oil

How to make the Salsa Per Carpaccio – Carpaccio Sauce:

Mix all vegetables in a bowl. Add the anchovy, vinegar and the oil. Work slowly, adding a little oil at a time until the consistency is thick but light. Add parsley and salt and pepper to taste. Cover the thinly sliced raw meat with the sauce but do not drown. Serve.

History of Carpaccio

The Carpaccio dish, based on the Piedmont speciality carne cruda all’albese, was invented in 1950 by Giuseppe Cipriani, founder of Harry’s Bar in Venice.

He originally prepared the dish for the countess Amalia Nani Mocenigo when he learned that the doctors had recommended that she eat raw meat. 

The dish was named carpaccio after Vittore Carpaccio, the Venetian painter known for the characteristic red and white tones of his work.

Regional Recipe from Piedmont and Veneto

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

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