CREATING CARPACCIO
Carpaccio is an Italian delicacy based
on thin slices of raw meat or fish. It was created in 1950 by a Venetian
restaurateur called Guiseppe Cipriani, for Contessa Amalia Nani Mocenigo,
a respected regular customer whose doctor had told her not to eat well
cooked meat.
Guiseppe named the delicacy after Vittore Carpaccio because the bright red of the raw beef and the creamy white dressing seemed to represent the colours so often used in this eminent Venetian artist's work.
Wouldn't it be nice if someone created a special dish like this for you and made it readily available in a supermarket or delicatessen? Well they have, with the help of AEW THURNE and Sleegers Techniek.
In response to the increasing popularity of Carpaccio, Scheemda BV, one of Holland's biggest beef producers, have introduced the product as a ready-made first course, packed in 50 gram portions, each containing two circles of six thin slices separated by a layer of paper or foil and stacked two high. A sachet of dressing is included in the pack so all the consumer has to do is open it, put it on a plate and, if required, add extras like cheese, olives or a slice of lemon.
Achieving high quality, thin and complete slices from whole muscle products requires a very precise and reliable control system provided in this case by the highly acclaimed, compact and versatile AEW THURNE Junior Slicer.
The Junior's special orbital blade makes accurate, thin slicing easy and, with the addition of the optional variety conveyor, developed by Sleegers Techniek, a wide range of innovative pack presentations and cutting patterns can be achieved.
Thanks to 200 easily recalled product programmes, coupled with operator friendly controls, changing product and pack styles is quick and simple.
If you too want to be creative and profitable, perhaps you should find yourself a restaurateur, a Contessa and, of course, an AEW THURNE Junior Slicer.
