What meat dish got its name when a chef got an order for raw meat and remembered a Venetian painter whose work was dominated by reds and yellows?
"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. Carpaccio Carpaccio ( or ; ) is a dish of meat or fish (such as beef, veal, venison, salmon or tuna), thinly sliced or pounded thin and served mainly as an appetizer. It was invented"
"Carpaccio Carpaccio ( or ; ) is a dish of meat or fish (such as beef, veal, venison, salmon or tuna), thinly sliced or pounded thin and served mainly as an appetizer. It was invented in 1950 by Giuseppe Cipriani from Harry's Bar in Venice and popularised during the second half of the twentieth century. The beef was served with lemon, olive oil, and white truffle or Parmesan cheese. Later, the term was extended to dishes containing other raw meats or fish, thinly sliced and served with lemon or vinegar, olive oil, salt and ground pepper. The dish, based on"
"the positions of hands and loaves of bread can be interpreted as notes on a musical staff and, if read from right to left, as was characteristic of Leonardo's writing, form a musical composition. The Last Supper (Leonardo da Vinci) The Last Supper ( or ""L'Ultima Cena"" ) is a late 15th-century mural painting by Italian artist Leonardo da Vinci housed by the refectory of the Convent of Santa Maria delle Grazie in Milan, Italy. It is one of the western world's most recognizable paintings. The work is presumed to have been started around 1495–96 and was commissioned as part"
"places and people. A specialty among finer French chefs was the preparation of so-called parti-colored dishes. These mimicked the late medieval fashion of wearing clothing with two colors contrasting one another on either side of the garment, a fashion that survived in the costumes of court jesters. The common Western European ""white dish"" (""blanc manger"") had a northern French variant where one side was colored bright red or blue. Another recipe in ""Du fait de cuisine"" from 1420 described an ""entremet"" consisting of a roasted boar's head with one half colored green and the other golden yellow. Roman influence on"
"The Last Supper (Leonardo da Vinci) The Last Supper ( or ""L'Ultima Cena"" ) is a late 15th-century mural painting by Italian artist Leonardo da Vinci housed by the refectory of the Convent of Santa Maria delle Grazie in Milan, Italy. It is one of the western world's most recognizable paintings. The work is presumed to have been started around 1495–96 and was commissioned as part of a plan of renovations to the church and its convent buildings by Leonardo's patron Ludovico Sforza, Duke of Milan. The painting represents the scene of the Last Supper of Jesus with his apostles,"
"Chicken Vesuvio Chicken Vesuvio, a specialty of Chicago, is an Italian-American dish made from chicken on the bone and wedges of potato sauteed with garlic, oregano, white wine, and olive oil, then baked until the chicken's skin becomes crisp. The dish is often garnished with a few green peas for color, although some more modern variations may omit some of these. In Chicago, one also often finds the technique applied to other foods, like ""steak Vesuvio"", ""pork chops Vesuvio"", or even just ""Vesuvio potatoes"". The origins of the dish are unknown, but some suggest it might have been popularized by"
"the Vesuvio Restaurant, which operated at 15 E. Wacker Drive, Chicago, in the 1930s. Chicken Vesuvio Chicken Vesuvio, a specialty of Chicago, is an Italian-American dish made from chicken on the bone and wedges of potato sauteed with garlic, oregano, white wine, and olive oil, then baked until the chicken's skin becomes crisp. The dish is often garnished with a few green peas for color, although some more modern variations may omit some of these. In Chicago, one also often finds the technique applied to other foods, like ""steak Vesuvio"", ""pork chops Vesuvio"", or even just ""Vesuvio potatoes"". The origins"
"Amedeo Modigliani won renown with a series of portraits. Italian cuisine has developed through centuries of social and political changes, it has its roots in ancient Rome. Artichokes, peas, lettuce, parsley, melons, and apples, as well as wine and cheese, many kinds of meat, and grains were all enjoyed by ancient Romans. For feasts Roman cooks used many spices, developed recipes for cheesecake and omelets, and roasted all types of meat. From this noble beginning a sophisticated and flavorful cuisine has emerged. Significant changes occurred with the discovery of the New World and the introduction of potatoes, tomatoes, bell peppers"
"There are far more numerous secondary figures in the huge painting now called ""The Feast in the House of Levi"" by Veronese. This was delivered in 1573 as a ""Last Supper"" to the Dominicans of Santi Giovanni e Paolo, Venice for their refectory, but Veronese was called before the Inquisition to explain why it contained ""buffoons, drunken Germans, dwarfs and other such scurrilities"" as well as extravagant costumes and settings, in what is indeed a fantasy version of a Venetian patrician feast. Veronese was told that he must change his painting within a three-month period - in fact he simply"
"elevated walkway, a man watches the banquet, and a serving maid awaits for the carver to carve an animal to portions. To the right, a porter arrives with more meat for the feasting diners to eat. The alignment of the Jesus figure under the carver's blade and block, and the butchered animals, prefigure his sacrifice as the ""Lamb of God"". bottom-right-quarter — a barefoot wine-servant pours the new, red wine into a serving ewer, from a large, ornate oenochoe, which earlier had been filled with water. Behind the wine servant stands the poet Pietro Aretino, intently considering the red wine"
"types of minced or finely chopped beef, often alongside small amounts of fatty pork. White wine, milk, and a small amount of tomato concentrate or tomatoes are added, and the dish is then gently simmered at length to produce a thick sauce. The earliest documented recipe of an Italian meat-based sauce (""ragù"") served with pasta comes from late 18th century Imola, near Bologna. A recipe for a meat sauce for pasta that is specifically described as being ""bolognese"" appeared in Pellegrino Artusi's cookbook of 1891. The ""ragù alla bolognese"" that is now traditionally associated with tagliatelle and lasagne is somewhat"
"in their refectory. Another is in the refectory of the reverend brothers of San Giorgio here in Venice.<br> Q. But that one is not a Last Supper, and is not even called the Supper of Our Lord.<br> A. I painted another in the refectory of San Sebastiano in Venice, another at Padua for the Fathers of the Maddalena. I do not remember to have made any others.<br> Q. In this Supper which you painted for San Giovanni e Paolo, what signifies the figure of him whose nose is bleeding?<br> A. He is a servant who has a nose-bleed from some"
"Supper (later renamed as ""The Feast in the House of Levi""), he tried to implicate Michelangelo in a comparable breach of decorum, but was promptly rebuffed by the inquisitors, as the transcript records: Some action to meet the criticism and enact the decision of the council had become inevitable, and the genitalia in the fresco were painted over with drapery by the Mannerist painter Daniele da Volterra, probably mostly after Michelangelo died in 1564. Daniele was ""a sincere and fervent admirer of Michelangelo"" who kept his changes to a minimum, and had to be ordered to go back and add"
"are called by their original name. The red Sicilian Pecorino however, is referred to as seasoning. Red Pecorino is made from tomato sauce and plain sheep's milk. Saffron or chili pepper are added during production. Red Pecorino takes its name from its unique method of preparation. After being rubbed with seasoning and olive oil, the cheese is stained with tomato sauce, providing its signature red color. The cheese itself is processed manually, starting with the formation process, which occurs when the cheese is about two months old and still tender and fresh. The olive oil and tomato sauce are mixed"
"toppings at that time, included the ones called today ""pizza marinara"", ""pizza margherita"" and ""calzone"": Pizza Margherita Pizza Margherita is a typical Neapolitan pizza, made with San Marzano tomatoes, mozzarella fior di latte, fresh basil, salt and extra-virgin olive oil. A widespread belief says that in June 1889 the pizzaiolo Raffaele Esposito, Pizzeria Brandi's chef, invented a dish called """"Pizza Margherita"" in honor of the Queen of Italy, Margherita of Savoy, and the Italian unification, since toppings are tomato (red), mozzarella (white) and basil (green), representing the same colors of the national flag of Italy. The legend of pizza Margherita"
"Pizza Margherita Pizza Margherita is a typical Neapolitan pizza, made with San Marzano tomatoes, mozzarella fior di latte, fresh basil, salt and extra-virgin olive oil. A widespread belief says that in June 1889 the pizzaiolo Raffaele Esposito, Pizzeria Brandi's chef, invented a dish called """"Pizza Margherita"" in honor of the Queen of Italy, Margherita of Savoy, and the Italian unification, since toppings are tomato (red), mozzarella (white) and basil (green), representing the same colors of the national flag of Italy. The legend of pizza Margherita is considered a false history, as a pizza made with the same toppings was already"
"French cook Auguste Escoffier took inspiration from him. Of particular interest is the story told by Artusi himself regarding a bad experience which occurred during the summer in Livorno in 1855, when Artusi came in contact with cholera, the infective disease that in that era took many lives in Italy. Once in Livorno, Artusi went to a restaurant to have dinner. After eating minestrone, he decided to rent a room in the building belonging to a man called Domenici. As Artusi would later recount, he spent the whole night suffering from horrible stomach pains, which he blamed on the minestrone"
"Carne al piatto Carne al piatto (""plated meat"") is a northern/central Italian recipe for meat cooking. Thin slices of beef are placed on a plate, along with a generous amount of olive oil, and seasoned with salt and lemon juice (optional seasonings are rosemary, sage, bay leaves). The plate is then placed atop a pot containing some water, covered by another plate, thus creating a mini-oven. Cooking takes a few minutes, depending on the thickness of the meat slices. The indirect heat of the boiling water cooks the meat without frying, therefore the dish is naturally tasty, very light, and"
"resembles the ragù alla bolognese that is traditionally associated with tagliatelle. The sauce called for predominantly lean veal filet along with pancetta, butter, onion, and carrot. The meats and vegetables were to be finely minced, cooked with butter until the meats browned, then covered and cooked with broth. Artusi commented that the taste could be made even more pleasant by adding small pieces of dried mushroom, a few slices of truffle, or chicken liver cooked with the meat and diced. As a final touch, he also suggested adding half a glass of cream to the sauce when it was completely"
"condiments according to the cook's taste (like parsley and garlic). Each slice is then dipped in bread crumbs (or occasionally flour) and shallow-fried in oil, one at a time. Some people prefer to use very little oil and then bake them in the oven as a healthier alternative. A similar dish is the chicken parmigiana. By adding tomato paste, mozzarella cheese, and sometimes ham, a dish called ""milanesa a la napolitana"" (Milanese in the Neapolitan style) was created. ""Neapolitan"" is not named for the city of Naples, but because it was first made and sold in Restaurante Napoli owned by"
"the most distinctive cuisines in the Veneto. Previously, the Vicentians were often referred to as the ""magnagati"" or ""mangiagatti"" (meaning """"cat eaters"""") due to the alleged presence of cats in their cuisine (caused from poverty in the past and during World War II), though the cooking of cats is now illegal in Italy. Typical plates of the city and the surrounding area include: Venetian cuisine Venetian cuisine, from the city of Venice, Italy or more widely from the region of Veneto, has a centuries-long history and differs significantly from other cuisines of northern Italy (notably Friuli-Venezia Giulia and Trentino-Alto Adige/Südtirol),"
"del cucinare"" was published. In the book he lists approximately 1000 recipes of the Renaissance cuisine and describes cooking techniques and tools, giving the first known picture of a fork. <br> In the modern age, the city developed its own peculiar cuisine, based on products of the nearby Campagna, as lamb and vegetables (globe artichokes are common). In parallel, Roman Jews -present in the city since the 1st century BC- developed their own cuisine, the ""cucina giudaico-romanesca"". Examples of Roman dishes include """"Saltimbocca alla Romana"""" – a veal cutlet, Roman-style; topped with raw ham and sage and simmered with white"
"Cotoletta Cotoletta (; from ""costoletta"" =""little rib"", because of the rib that remains attached to the meat during and after the cooking) is an Italian word for a veal breaded cutlet. Various breaded meat dishes prepared in Latin America were inspired by the ""cotoletta"" and are known as milanesa. In South America, ""Milanesa a la napolitana"" is made similar to the ""cotoletta"" with a preparation of cheese and tomato. ""Cotoletta alla milanese"" (""milanese"" after its place of origin, Milan) is a fried cutlet similar to Wiener Schnitzel, but cooked ""bone-in"". It is fried in clarified butter only and traditionally uses"
"19th century. Other various breaded meat dishes prepared in South America were inspired by the ""cotoletta alla milanese"" and are known as milanesa. Another variation of milanesa in the same region is called a la napolitana and is made similar to the cotoletta alla milanese with a preparation of cheese and tomato. Veal Milanese Veal Milanese, or Veal alla Milanese ( , ) is an Italian dish, a popular variety of cotoletta. It is one of Milan's signature dishes, along with risotto alla milanese and panettone. It is traditionally prepared with a veal cutlet although a common variation is made"
"pork. Saltimbocca Saltimbocca (also saltinbocca) (; Italian for ""jumps in the mouth"") is an Italian dish (also popular in southern Switzerland, Spain and Greece) made of veal lined or wrapped with prosciutto and sage; marinated in wine, oil or saltwater depending on the region or one's own taste. The original version of this dish is saltimbocca alla Romana (""saltimbocca, Roman-style""), which consists of veal, prosciutto and sage, rolled-up and cooked in dry white wine and butter. Marsala is sometimes used. Also, sometimes the veal and prosciutto are not rolled-up but left flat. An American twist replaces the veal with chicken"
"Most particularly, Bacon's ""Figure with Meat"" depicts Pope Innocent X, as painted by Velazquez, accompanied by ghostly echoes of the carcass from Rembrandt's painting. Slaughtered Ox Slaughtered Ox, also known as Flayed Ox, Side of Beef, or Carcass of Beef, is a 1655 oil on beech panel still life painting by Rembrandt. It has been in the collection of the Louvre in Paris since 1857. A similar painting is in Kelvingrove Art Gallery and Museum, Glasgow, possibly by Rembrandt himself but probably by one of his pupils, perhaps Fabritius. Other similar paintings by Rembrandt or more likely his circle are"
"Alfred von Windisch-Graetz. A lady from Ancona prepared this dish in honor of the Austrian general Alfred von Windisch-Graetz who would fight and win the Napoleonic troops in the siege of Ancona in 1799. The general would have appreciated the dish so much that the population decided to name the dish in his honor . It is not clear, however, if the dish was invented in honor of the general or if it was a dish already known at the time that was dedicated to him. In ""Il cuoco maceratese"" (The cook from Macerata) a book of 1779, indeed, Antonio"
"Ragù In Italian cuisine, ragù () is a meat-based sauce that is commonly served with pasta. Ragù was created by Alberto Alvisi in the 18th century. An Italian gastronomic society, Accademia Italiana della Cucina, documented several ragù recipes. The recipes' common characteristics are the presence of meat and the fact that all are sauces for pasta. The most typical are ""ragù alla bolognese"" (Bolognese sauce). Other types are ""ragù alla napoletana"" (Neapolitan ragù), and ""ragù alla Barese"" (sometimes made with horse meat). In northern Italian regions, ragù typically uses minced, chopped or ground meat, cooked with sauteed vegetables in a"
"of recipes for items such as pies and tarts (containing 124 recipes with various fillings). In 1570, Opera was written by Bartolomeo Scappi, personal chef to Pope Pius V, a five-volume work which to that date encompassed the most comprehensive example of Italian cooking. The work contained over 1,000 recipes, with information on banquets including displays and menus as well as illustrations of kitchen and table utensils. Opera was an important text as it is seen as one of the first integral works which shed game meats in favor of domesticated animals. Additionally ""alternative"" cuts of animals such as tongue,"
"cucina e l'arte di mangiare bene"" (""The Science of Cooking and the Art of Eating Well""), by Pellegrino Artusi, first published in 1891, is widely regarded as the canon of classic modern Italian cuisine, and it is still in print. Its recipes predominantly originate from Romagna and Tuscany, where he lived. Italian cuisine has a great variety of different ingredients which are commonly used, ranging from fruits, vegetables, sauces, meats, etc. In the North of Italy, fish (such as cod, or baccalà), potatoes, rice, corn (maize), sausages, pork, and different types of cheeses are the most common ingredients. Pasta dishes"
"the church of San Miniato, which sat on a hill overlooking Florence. According to Vasari, Paolo protested against the monotonous meals of cheese pies and cheese soup served by the abbot by running away, and returned to finish the job only after the abbot promised him a more varied diet. Uccello was asked to paint a number of scenes of distempered animals for the house of the Medici. The scene most appreciated by Vasari was his depiction of a fierce lion fighting with a venom-spouting snake. Uccello loved to paint animals and he kept a wide variety of pictures of"
"chefs of the time, worked for the popes. An example of this could be Bartolomeo Scappi, who was a chef, working for Pius IV in the Vatican kitchen, and he acquired fame in 1570 when his cookbook ""Opera dell'arte del cucinare"" was published. In the book he lists approximately 1000 recipes of the Renaissance cuisine and describes cooking techniques and tools, giving the first known picture of a fork. Today, the city is home to numerous formidable and traditional Italian dishes A Jewish influence can be seen, as Jews have lived in Rome since the 1st century BCE. Vegetables, especially"
"Saltimbocca Saltimbocca (also saltinbocca) (; Italian for ""jumps in the mouth"") is an Italian dish (also popular in southern Switzerland, Spain and Greece) made of veal lined or wrapped with prosciutto and sage; marinated in wine, oil or saltwater depending on the region or one's own taste. The original version of this dish is saltimbocca alla Romana (""saltimbocca, Roman-style""), which consists of veal, prosciutto and sage, rolled-up and cooked in dry white wine and butter. Marsala is sometimes used. Also, sometimes the veal and prosciutto are not rolled-up but left flat. An American twist replaces the veal with chicken or"