carpaccio

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car·pac·cio

 (kär-pä′chō)
n.
1. Very thinly sliced raw meat or fish, especially beef or tuna, garnished with a sauce.
2. A vegetarian dish in which zucchini, squash, or similar food is thinly sliced, served raw, and garnished with a dressing.

[Italian, after Vittore Carpacciowho favored red pigments.]

carpaccio

(ˌkɑːˈpætʃɪəʊ; Italian karˈpattʃo)
n, pl -os
(Cookery) an Italian dish of thin slices of raw meat or fish
[possibly after the Italian painter Vittore Carpaccio (?1460–?1525)]

Carpaccio

(ˌkɑːˈpætʃɪəʊ; -tʃəʊ; Italian karˈpattʃo)
n
(Biography) Vittore (vitˈtoːre). ?1460–?1525, Italian painter of the Venetian school

Car•pac•cio

(kɑrˈpɑ tʃoʊ, -tʃiˌoʊ)

n.
Vittore, c1450–1525, Venetian painter.

car•pac•cio

(kɑrˈpɑ tʃoʊ, -tʃiˌoʊ)
n.
thinly sliced raw beef or fish served with a piquant sauce.
[after V. Carpaccio]