an appetizer consisting of very thin slices of raw beef served with a vinaigrette or a mustard sauce: now made also with veal, tuna, etc.
Origin of carpaccioafter Carpaccio: from his use of a red resembling the color of raw beef
1460?-1525?; It. painter
- Very thinly sliced raw meat or fish, especially beef or tuna, garnished with a sauce.
- A vegetarian dish in which zucchini, squash, or similar food is thinly sliced, served raw, and garnished with a dressing.
Origin of carpaccioItalianafterVittore Carpaccio who favored red pigments
(countable and uncountable, plural carpaccios)