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White truffle is the star of this sauce, which also contains balsamic vinegar and mustard seed. Carpaccio was invented in 1950, in Venice, Italy. Giuseppe Cipriani, owner of Harry’s Bar, had many famous clients, including Charlie Chaplin and Ernest Hemingway. One of his clients, was also Amalia Nani Mocenigo, a Venetian countess. She suffered with anemia and had been told by her doctor to only eat raw, red meat. Cipriani called his meal after the painter Vittore Carpaccio, whose work was being exhibited in Venice at the time.

  • 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