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carpaccio

1

[kahr-pah-choh, ‑chee-oh]

noun

  1. an appetizer of thinly sliced raw beef served with a vinaigrette or other piquant sauce.



Carpaccio

2

[kahr-paht-chaw]

noun

  1. Vittore c1450–1525, Venetian painter.

Carpaccio

1

/ ˌkɑːˈpætʃɪəʊ, karˈpattʃo, -tʃəʊ /

noun

  1. Vittore (vitˈtoːre). ?1460–?1525, Italian painter of the Venetian school

“Collins English Dictionary — Complete & Unabridged” 2012 Digital Edition © William Collins Sons & Co. Ltd. 1979, 1986 © HarperCollins Publishers 1998, 2000, 2003, 2005, 2006, 2007, 2009, 2012

carpaccio

2

/ ˌkɑːˈpætʃɪəʊ, karˈpattʃo /

noun

  1. an Italian dish of thin slices of raw meat or fish

“Collins English Dictionary — Complete & Unabridged” 2012 Digital Edition © William Collins Sons & Co. Ltd. 1979, 1986 © HarperCollins Publishers 1998, 2000, 2003, 2005, 2006, 2007, 2009, 2012
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Word History and Origins

Origin of carpaccio1

After V. Carpaccio; said to have been introduced under this name c1961 at Harry's Bar, a Venetian restaurant
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Word History and Origins

Origin of carpaccio1

possibly after the Italian painter Vittore Carpaccio (?1460–?1525)
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Example Sentences

Examples are provided to illustrate real-world usage of words in context. Any opinions expressed do not reflect the views of Dictionary.com.

Step outside and the vibe is suddenly Mediterranean: The furniture is striped, and the seasonal menu features grilled octopus, red prawn carpaccio and clam linguine, plus a selection of caviar served with blinis and sour cream.

Steakhouse classics like tartare and carpaccio, along with seafood options such as raw oysters, sea bass crudo and scallops, are all available as appetizers.Be sure to try the veal croquette, served with a three-mustard tasting accompaniment, for a perfectly balanced bite.

Read more on Salon

The elevated snack tray comes with crudités alongside a pesto yogurt sauce, a tuna tostada, a carpaccio hand roll, shrimp toast and a refreshing, fruity and herbaceous granita that comes in a hollowed-out tangerine rind.

Read more on Los Angeles Times

One of Brandt’s favorite dishes currently flying is a Jain-style butternut squash carpaccio with Pav Bhaji masala orange segments, cilantro, a coconut-squash puree and toasted coconut flakes.

Read more on Seattle Times

She leans on what she knows and plays up those flavors: the koji-marinated tomato in the oyster dish, the acid from the oranges in the butternut squash carpaccio.

Read more on Seattle Times

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