A study in contrast and simplicity, this dish celebrates the peppery bite of raw black radish, sliced paper-thin and topped with Grana Padano. The radish’s earthy depth is brightened by a delicate marinade of lemon juice and olive oil, while shaved Grana Padano adds a salty, nutty richness. Finished with a whisper of sea salt and a scatter of fresh parsley, each bite is elegant, refreshing, and satisfying.
What is carpaccio?
Carpaccio is a classic Italian appetizer consisting of very thin slices of beef or fish (raw or cooked), typically served with a light dressing of olive oil, lemon juice, salt, and sometimes shaved Parmesan cheese or arugula. The dish is usually chilled and arranged elegantly on a plate.
The most famous version, beef carpaccio, was invented in 1950 at Harry’s Bar in Venice, Italy. It was named after the Renaissance painter Vittore Carpaccio, whose use of red and white pigments reminded the bar’s owner of the dish’s colors. A less known but very appreciated delicacy uses a curated meat called bresaola, with an aromatic and very distinctive flavor.
Today, it’s also common to find carpaccio made of raw vegetables, especially from roots like radishes or beets, especially in Northern Europe.
