Vittore Carpaccio
The dish, based on 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.