Rus Articles Journal

And you ate crude meat? “To me a frog though sugar stick around


, I will not take her in a mouth, and I will not take an oyster too: I know what the oyster is similar to“.

N. Gogol. “Dead souls“ the Glory of French cuisine began

only in 17 - m a century. Maria Medici (Maria de` Medici) (1575 - 1642) , having become in 1600 the queen of France, brought with itself to Paris the Italian cooks. Only after that at the French yard became possible to eat well.

Italian cuisine - simple, healthy and plentiful is the cornerstone of French cuisine known for the whole world. The last - is important. Unlike always the overpopulated France, in Italy, as a rule, it was possible to live, without resorting to such exotic products as oysters or frog legs. The contribution of French to French cuisine was originally limited to inventing of sauces. As a matter of fact, French cuisine is obliged by the refinement to sauces.

Italians in general to train the master. Even dishes extreme turn out at them - will lick fingers. For example, the French “beefsteak“ from crude meat called for some reason “a beefsteak on - Tatar“, I did not begin to recommend to none of friends. Meanwhile, the Italian culinary idea - thinly cut pieces of crude meat seasoned with olive oil, vinegar and lemon juice is pleasant almost to all. At many subsequently even the name of this idea, “carpaccio“, causes a plentiful salivation.

Carpaccio (carpaccio) was originally meat snack. But culinary specialists are such inventors. Now can offer you at restaurant and carpaccio from fish (as a rule, salty) and even from vegetables. Though in what vegetable carpaccio differs from salad, to tell not easy.

Rod Karapachcho from Venice, also executed to him only 60 years. In 1950 the bartender Giuseppe Cipriani (Giuseppe Cipriani) (1900 - 1980) created this crude meat dish for one visitor, the countess of Amalia Nani Mochenigo (Amalia Nani Mocenigo) . Doctors forbade the poor thing there is a meat both fried, and boiled. Here Cipriani fed her with meat crude. At the same time having filled in thin red pieces with very tasty sauce.

Cipriani not too long deliberated how to call a new dish. In 1950 in Venice the grandiose exhibition of the artist Vittorio Carpacco (Vittorio Carpaccio) (1460 - 1525) took place . Due to this exhibition the number of visitors in the city which is already loved by tourists read off scale. The income of all who were engaged in services industry pleased. Well how here not to thank the fellow countryman living davny - long ago, at the time of the Renaissance. Especially as his many pictures were executed in reddish (as crude meat!) to scale.

Culinary familiarity with other great Venetian painter of Renaissance, Giovanny Bellini`s (Giovanni Bellini) (1430 - 33 - 1516) , already brought in to Cipriani incomes and popularity. In 1948, during Bellini Cipriani`s exhibition passing in Venice made happy visitors of the bar with the cocktail of the same name.

Bellini cocktail represented mix of peach nectar and champagne (in the ratio 3:7) and very much it was pleasant to visitors of the bar “Harry`s“ which owner was at that time Giuseppe Cipriani. And visitors of bar of Cipriani were people very well-known: the glorified artists, writers, actors. Thanks to them popularity of this Venetian bar moreover being on a central square of Venice, grew after an exhibitor eventually. The friend brought the friend!

One of the famous visitors, Ernest Hemingway, made to the bar “Harry`s“ even the world advertizing. In its novel “For the River, in a Shadow of Trees“ action happens in Venice. Cipriani with the bar is, one may say, one of heroes of the second plan. So to speak, a background on which the plot develops.