Definition of carpaccio
- beef carpaccio
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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).
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