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Related to carpaccio: Vittore Carpaccio
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)
(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)
Vittore, c1450–1525, Venetian painter.
car•pac•cio(kɑrˈpɑ tʃoʊ, -tʃiˌoʊ)
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.