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.]
American Heritage® Dictionary of the English Language, Fifth Edition. Copyright © 2016 by Houghton Mifflin Harcourt Publishing Company. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.

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
Collins English Dictionary – Complete and Unabridged, 12th Edition 2014 © HarperCollins Publishers 1991, 1994, 1998, 2000, 2003, 2006, 2007, 2009, 2011, 2014

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]
Random House Kernerman Webster's College Dictionary, © 2010 K Dictionaries Ltd. Copyright 2005, 1997, 1991 by Random House, Inc. All rights reserved.
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References in periodicals archive ?
It employs major paintings by Vittore Carpaccio, Giovanni Bellini and others, architectural drawings, archival documents, rare books, liturgical objects, multimedia reconstructions, video and models to tell its quincentenary story.
Masterpieces by Giovanni Bellini, Vittore Carpaccio, Albrecht Durer, Titian, and other artists adorn this elaborate publication.
In his second case study, he compellingly traces the reception history of Vittore Carpaccio's painting, The Dead Christ, c.1520, focusing especially on how the figure of Job has been interpreted at different points in history.
An Infatuation focuses on the author's love of the forgotten Renaissance painter Vittore Carpaccio, and provides a survey of his works of art and why, today, his legacy has become more associated with a thin slice of raw beef than his art.
A dish of Italian origin (named after Venetian painter, Vittore Carpaccio known for characteristic red and white tones of his work), it was made of raw beef pounded thin.
carpaccio (Italiaanse voorgereg van dun stukkies rou beesvleis of vis) Genoem na die Italiaanse skilder, Vittore Carpaccio (c.
As Marcel Proust observed, "painting can pierce to the unchanging reality of things, and so establish itself as a rival of literature." The power of the novel comes not only from his penetrating portrait of the thoughts and feelings of the aging actress, but also from his use of two paintings by Vittore Carpaccio to question and even undermine his hero's rather revolting ideas.
Carpaccio, invented at Harry's Bar in Venice in 1950, and named after the artist Vittore Carpaccio because the colours of the dish are reminiscent of his paintings, is raw, sliced beef, slightly pounded, and traditionally served with a handful of arugula, a toss of olive oil, and some shaved parmesan.
The name Carpaccio allegedly comes from the fact that the colour of the meat is similar to a particular red used in the paintings of the Italian master Vittore Carpaccio (whose real name, I understand, was Scarpazza which, if used by the artist, would have changed the name of this recipe).
The name "carpaccio" is named after the Venetian Renaissance painter Vittore Carpaccio because of his use of brilliant reds and whites, with the red from the beef, covering a plate with the thinnest possible slices and a cream-coloured sauce then drizzled over the meat in a crosshatch pattern, as the white.
George and the Dragon by Vittore Carpaccio. Storaro sweeps us into the oratory where these jewels of the Venetian School now hang.