SIMPLY CARPACCIO IN VIVALDI JANUARY 2010 PROMOTION

Carpaccio was invented in Harry's Bar in Venice where it was first served in 1950 when a beautiful Countess told the bar's owner that her doctor advised her not to eat cooked meat. Hence, the owner had raw meat thinly sliced and served it with a mustard sauce much to the Countess’ delight. The dish was then named Carpaccio because the colors of the dish reminded him of paintings by Carpaccio.

Carpaccio can also come in the forms of raw fish and even fruits, typically served as an exotic appetizer. The delicate preparation of the dish brings out the distinctive flavors of the meat, and today, it is appreciated by many Italian food lovers and can be found in fine dining restaurants all over the world.
 

Look no further as Vivaldi is serving a selection of delightful Carpaccio all throughout January. Indulge in the classic US Black Angus Beef Carpaccio with Pan Fried Duck Liver and Truffle Dressing served with Micro Greens or opt for the fresh Prawns Carpaccio with Poached Quail Eggs and Organic Yogurt Foam or the tantalizing Beetroot Carpaccio served with Avocado Foam, Fresh Green Peas & Orange in Citrus Emulsion.
 

The Carpaccio promotion is available during lunch and dinner. Prices starting from AED30. For enquiry, call (04) 207 1717.