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carpaccio

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noun car·pac·cio \kär-ˈpä-ch(ē-)ō\

Definition of carpaccio

  1. :  thinly sliced raw meat or fish served with a sauce —often used as a postpositive modifier <beef carpaccio>



Did You Know?

Carpaccio is not the only dish named after a person, though its name might have the most artful origin. Created in 1950 by Venetian restaurateur Giuseppe Cipriani, carpaccio is named after Vittore Carpaccio, the Renaissance painter. Cipriani created the dish for the Countess Amalia Nani Mocenigo, who had been under doctor’s orders to avoid cooked meats. According to Cipriani’s memoir, he chose to name the dish after Carpaccio because the red in the beef matched the colors found in Carpaccio’s paintings. Recently, some restaurants have begun using the term for similarly prepared non-meat dishes (such as pear carpaccio).

Origin and Etymology of carpaccio

Vittore Carpaccio; from the prominent use of red in his painting


First Known Use: 1969


Carpaccio

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biographical name Car·pac·cio \kär-ˈpä-ch(ē-ˌ)ō\

Definition of Carpaccio

  1. Vittore ca 1460–1525(or 1526) Ital. painter




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