Car·pac·cio (kär-pä ch - , -ch), Vittore 1460?-1525? Italian painter noted for his vivid narrative series on religious subjects. |
| car·pac·cio (kär-päch) n. Very thinly sliced raw meat or fish, especially beef or tuna, garnished with a sauce. [Italian, after Vittore Carpaccio, who favored red pigments.] |
carpaccio [kar-patch-ee-oh]
Noun
an Italian dish of thin slices of raw meat or fish [Italian]
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