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Douglas Harper's Etymology Dictionary
carpaccio

raw meat or fish served as an appetizer, late 20c., from Italian, often connected to the name of Renaissance painter Vittore Carpaccio (c.1460-1526) but without any plausible explanation except perhaps that his pictures often feature an orange-red hue reminiscent of some raw meat.

Wiktionary
carpaccio

n. thinly sliced raw beef or tuna, served as an appetizer

Wikipedia
Carpaccio

Carpaccio ( or ; ) is a dish of raw meat or fish (such as beef, veal, venison, salmon or tuna), thinly sliced or pounded thin and served mainly as an appetizer. It is the international name of a typical Italian dish made with raw meat which was invented and popularised in the second half of the twentieth century by Giuseppe Cipriani, founder of Harry's Bar in Venice. It was named after the Venetian painter Vittore Carpaccio and the beef was served with lemon, olive oil, and white truffle or Parmesan cheese. Later, the term was extended to dishes containing other raw meats or fish, thinly sliced and served with lemon or vinegar, olive oil, salt and ground pepper.

Usage examples of "carpaccio".

Or a tasty Mediterranean luncheon, say, carpaccio over arugula with thin shavings of Parmesan and a glass of Merlot, with Yuki and her snake-charming mom?

Among the painters he chiefly loved Giovanni Bellini, Carpaccio, Gaudenzio Ferrari, Rembrandt, Holbein, Velasquez, and De Hooghe.