Carpaccio was born in the Venetian restaurant ‘Harry’s Bar’, run by Harry Cipriani. The proprietor named the raw steak dish after the artist Vittore Carpaccio, who used a particular shade of red in many of his paintings. A man named Charles Munchen visited Harry’s Bar and brought the carpaccio concept to Luxembourg. In 1983, he … Continue reading 3 CARPACCIOS TO TRY
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In Luxembourg It's Three 