For classic carpaccio, it's got to be beef

08/26/2013 | New York Times (tiered subscription model), The

Raw beef carpaccio originated in Venice, Italy, in the 1950s and has since spread to fine dining establishments worldwide, which offer traditional versions or alternatives such as zucchini carpaccio or heirloom tomato carpaccio. Classic carpaccio needs nothing more than the highest-quality grass-fed beef, pounded thin and topped with a drizzle of olive oil and a sprinkling of sea salt.

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