Carpaccio is a dish of raw beef sliced paper-thin, arranged on a plate and dressed with olive oil, lemon juice, salt, pepper, and often shavings of Parmesan and rocket. Invented in Venice in the 1950s, it is now made with tuna, salmon, and even vegetables. The beef must be of impeccable quality and very cold for clean slicing, and food safety demands strict sourcing and hygiene since the meat is never cooked. Nutritionally it is a lean, protein-rich starter with the monounsaturated fats of olive oil. Its elegance lies in simplicity: the quality of the raw ingredient carries the dish.