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White truffle is the star of this sauce and is beautifully complemented by hints of balsamic vinegar and mustard seed.

Invented in 1950 by Venetian bar owner Giuseppe Cipriani who served the likes of Charlie Chaplin and Ernest Hemingway, carpaccio was created with a Venetian countess in mind known as Amalia Nani Mocenigo. She suffered from anaemia and had been advised by her doctor to only eat raw, red meat. Cipriani named this signature masterpiece after the painter Vittore Carpaccio, whose work was being exhibited in Venice at the time. Today carpaccio is a popular Italian dish enjoyed all around the globe and can be made with almost any meat.

  • rapeseed oil, sunflower oil, water, egg yolk, truffle oil (5%), condimento bianco, honey, truffle tapenade (2%) (mushrooms, extra virgin olive oil, truffle juice, summer truffle, yeast extract, salt), vinegar, balsamic vinegar, salt, sugar, spices, mustard seeds, flavoring, rosemary extract, potassium sorbate. Contains egg and soy.

Carpaccio truffle sauce