A Venetian appetiser
Normally served as an appetiser I used to enjoy carpaccio as an accompaniment to wine.
Although this dish is pretty well-known throughout the world, especially in Italian restaurants, it is in fact a relatively new addition to any menu having been invented in 1950 by Giuseppe Cipriani of Harry's Bar on the Grand Canal in Venice.
A typical carpaccio is prepared with finely sliced beef, or fish, and served with olive oil, lemon juice and parmesan cheese. In some places it is also served with capers and onion, though I find that the onion is too strong for this delicate dish.