One of the most popular dishes is considered to be the carpaccio. It was first made in Venice in 1950, the restaurateur Giuseppe Cipriani for the Countess Amalia Nani Mocenigo. Name it received in honor of Vittore Carpaccio, the Renaissance painter, whose paintings were full of shades of red. Traditional carpaccio is thinly sliced pieces (its thickness should not exceed 2, 5 mm) of raw meat, seasoned with classical sauce of salt, pepper and olive oil with lemon juice or vinegar. Usually served as a cold meal or snack. Carpaccio is not only delicious, but healthy snack. Products used for it are subject to the minimum heat treatment that allows them to maintain a full range of vitamins and minerals. That is why the invention of Giuseppe Cipriani can serve as an excellent prevention of diseases such as: obesity, impotence, heart attack and contribute to the normalization of the gastrointestinal tract.