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Product information "Carpaccio"
Wafer-thin slices of raw beef loin with parmesan - Guiseppe Cipriani created the first Carpaccio in Venice in 1950 and named it after the famous Venetian Renaissance painter. Nowadays delicious and decorative dishes made from all sorts of products are conjured onto the plate using the thin-slice technique. Gerd Käfer selected his best recipes - from simple to luxurious - and complemented them with many professional tips for preparation, arrangement and decoration.
About the author
Gerd Käfermore about the author
During the most wonderful time of the year, gifts - especially home-made ones...