All About Carpaccio (2024)

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Every cuisine across the globe is defined by a few different things. The first of them is unique recipes that are specific to a region or area. The second is different cooking methods coined by the different areas for use in these dishes. The third is certain foods that are specific to a particular cuisine. If you’ve looked on our menu before, you’ll likely have noticed an item called carpaccio beef. What if we told you that this was a combination of all three traits? We tell you everything you need to know about carpaccio below!

What Is Carpaccio?

If you haven’t already guessed by the fact that carpaccio comes before beef in the name of the dish, carpaccio doesn’t refer to a specific food. Rather, carpaccio is a cooking style – or lack thereof! – used in Italian cuisine for appetizers. While crudo refers to the entirety of raw foods, carpaccio is different in that it describes thinly sliced raw meats that are covered in olive oil, lemon juice, capers and onions. Carpaccio is served in Italian appetizers and can take many forms besides beef.

What Can Be Made Carpaccio Style?

When you think of a typical carpaccio dish, beef is the primary ingredient. Many outlets that aim to define carpaccio will use beef as the primary example. While you can’t use every kind of meat for this cooking style, beef is far from the only option at your disposal. Raw fish, especially those like tuna and salmon, are both popular choices for carpaccio. Most types of raw meat work here as well, but you need to be careful for your health depending on what you choose. As long as it’s raw meat (within reason) or fish, you’ll be good to go.

Carpaccio vs. Tartare

Carpaccio is similar to another type of raw meat dish in Italian cuisine known as tartare. However, these are not the same thing! The main distinction between them is the way the meat is prepared and what they’re finished with. Tartare meat is chopped or diced, while carpaccio meat is thinly sliced. Tartare has much stronger seasonings than carpaccio, such as raw egg yolk and Worcestershire sauce. Other than olive oil, capers and onions, carpaccio doesn’t dive deep into the seasonings department.

Carpaccio and Crudo at AquaPazza

Beef isn’t the only thing we serve raw! AquaPazza has a collection of seafood cuisines such as crudo and our very own raw oyster bar. We sport some of the freshest and most flavorful seafood in Boston’s North End in addition to a variety of Italian cuisines to curb the greatest of cravings. To get the full experience for yourself, click here to make a reservation with us!

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