This celebrated beef dish was the invention of Giuseppe Cipriani, creator of Harry's Bar in Venice. One of Cipriani's regulars, a Venetian countess by the name of Amalia Nani Mocenigo, was under doctors' orders to consume plenty of raw beef. To liven up the countess' new diet, Cipriani came up with the idea of presenting her with a platter of paper-thin slices of raw beef filet. Cipriani seasoned the beef with a mayonnaise, mustard, and Worcester sauce, but carpaccio can also be seasoned with olive oil, mustard, lemon, and pepper, or with an herbed mayonnaise dressing.