carpaccio

noun

car·​pac·​cio kär-ˈpä-ch(ē-)ō 

: 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).

Examples of carpaccio in a Sentence

Recent Examples on the Web

The three-course experience begins with starter options like za’atar focaccia with chile-olive tapenade, piquillo tahini fip with crudité and pita, and smoked salmon carpaccio with caper relish and everything-bagel gremolata. —Imelda García, Dallas Morning News, 20 Mar. 2026

Next is the first course, featuring yellowfin tuna carpaccio. —Chantz Martin, FOXNews.com, 18 Mar. 2026

Executive chef Steve Pemberton, who crafted dishes at Houston’s on the Plaza for 15 years, will be serving upscale plates like wagyu beef carpaccio ($36), pappardelle short rib ragu ($32) and crispy Atlantic salmon ($38). —Jenna Thompson march 12, Kansas City Star, 12 Mar. 2026

There’s also filet mignon carpaccio with Parmigiano gelato and mustard sauce. —Connie Ogle march 11, Miami Herald, 11 Mar. 2026

Word History

Etymology

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

First Known Use

1974, in the meaning defined above

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Biographical Definition

Carpaccio

biographical name

Car·​pac·​cio kär-ˈpä-ch(ē-ˌ)ō 

Vittore circa 1460–1525(or 1526) Italian painter