carpaccio

noun

car·​pac·​cio kär-ˈpä-ch(ē-)ō 

: thinly sliced raw meat or fish served with a sauce

—often used as a postpositive modifier

beef carpaccio

Did you know?

Carpaccio is not the only dish named after a person, though its name might have the most artful origin. Created in 1950 by Venetian restaurateur Giuseppe Cipriani, carpaccio is named after Vittore Carpaccio, the Renaissance painter. Cipriani created the dish for the Countess Amalia Nani Mocenigo, who had been under doctor’s orders to avoid cooked meats. According to Cipriani’s memoir, he chose to name the dish after Carpaccio because the red in the beef matched the colors found in Carpaccio’s paintings. Recently, some restaurants have begun using the term for similarly prepared non-meat dishes (such as pear carpaccio).

Examples of carpaccio in a Sentence

Recent Examples on the Web

The menu includes other appetizers from the grill like chorizo, sweetbreads and romanesco and raw bar selections like beef or tuna tartare, octopus carpaccio, hamachi and oysters. —Connie Ogle, Miami Herald, 24 Apr. 2026

Here, chef Ishan interprets familiar flavours afresh, turning guavas into a delicate cheesecake, jackfruit into nihari, and charred melon into carpaccio. —Condé Nast, Condé Nast Traveler, 23 Apr. 2026

The three-course experience begins with starter options like za’atar focaccia with chile-olive tapenade, piquillo tahini fip with crudité and pita, and smoked salmon carpaccio with caper relish and everything-bagel gremolata. —Imelda García, Dallas Morning News, 20 Mar. 2026

Next is the first course, featuring yellowfin tuna carpaccio. —Chantz Martin, FOXNews.com, 18 Mar. 2026

Word History

Etymology

Vittore Carpaccio; from the prominent use of red in his painting

First Known Use

1974, in the meaning defined above

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Biographical Definition

Carpaccio

biographical name

Car·​pac·​cio kär-ˈpä-ch(ē-ˌ)ō 

Vittore circa 1460–1525(or 1526) Italian painter