an appetizer consisting of very thin slices of raw beef served with a vinaigrette or a mustard sauce
Carpaccio, Vittore 1460?-1525?; It. painter
Very thinly sliced raw meat or fish, especially beef or tuna, garnished with a sauce.
Origin of carpaccioItalian, after Vittore Carpaccio, who favored red pigments.
(countable and uncountable, plural carpaccios)