Carpaccio Bernina is prepared with paper-thin slices of the most select low-fat, bovine cuts. It is presented raw, and there are several seasonings for every taste. Even though its exact origin remains unknown, it is said that is was first introduced on the second half of the 20th century in Harry's Bar in Venice. The legend says that it was custom-made for a young lady whose doctor had prescribed raw beef. Due to the similar colors in Vittore Carpaccio's palette, whose work is distinguished for its deep red and yellow, it was thus named carpaccio.