there,
I believe you are referring to "carpaccio", which indicates a
plate of very thinly sliced meat (typically beef) or fish and
variably dressed.
The original recipe is definitely the one which foresees the use
of beef dressed with olive oil and flakes of Grana cheese.
The term "carpaccio" has become so popular that it now generally
indicates any meal prepared by slicing the ingredients very thinly
(i.e. "carpaccio di verdure" done with vegetables or "carpaccio di
pesce spada" prepared with swordfish).
Apparently, the name itself derives from the name of a famous
Italian Painter from the 15th/16th Century "Vittore Carpaccio".
Although the recipe of the "carpaccio di manzo" is quite modern
(dating back even to the the 1960's) it is not at all new to the
italian culinary tradition, but rather a modernization of the
long-standing tradition in Piedmont to prepare and consume raw
meat, very thinly sliced or minced manually with a knife, dressed
with various ingredients and attested in cookbooks already from the
1800's.
.
Ciao,
Italian-Tradtitions.Com