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Veneto is a paradise for gourmets and the birthplace of simple and surprisingly delicious dishes. The national cuisine is based on seafood, delicious meats and seasonal vegetables; it represents very simple and wholesome food. Italian restaurants offering their guests pasta and pizza can be found at central squares of all major cities; however, these eating places can hardly be called local, as there are no classical regional treats in them.
A typical national delicacy is carpaccio, thin slices of raw meat seasoned with lemon juice and olive oil. The history of this dish is very interesting; the first time it was cooked in the Jerez bar in Venice. One of the most loyal customers of the bar was ill and doctors advised her to eat raw meat. The chef of the bar, Giuseppe Cipriani, invented a simple and quick dish for the customer. He thinly sliced ​​beef and sprayed slices with mayonnaise. The new dish was named after the painter, whose exhibition took place in Venice at that time.
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