an appetizer consisting of very thin slices of raw beef served with a vinaigrette or a mustard sauce: now made also with veal, tuna, etc.
Origin of carpaccioafter Carpaccio: from his use of a red resembling the color of raw beef
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)