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carpaccio

[kahr-pah-choh, ‐chee-oh] /kɑrˈpɑ tʃoʊ, ‐tʃiˌoʊ/
noun
1.
an appetizer of thinly sliced raw beef served with a vinaigrette or other piquant sauce.
Origin
after V. Carpaccio; said to have been introduced under this name c1961 at Harry's Bar, a Venetian restaurant

Carpaccio

[kahr-paht-chaw] /kɑrˈpɑt tʃɔ/
noun
1.
Vittore
[veet-taw-re] /vitˈtɔ rɛ/ (Show IPA),
c1450–1525, Venetian painter.
Dictionary.com Unabridged
Based on the Random House Dictionary, © Random House, Inc. 2014.
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Examples from the web for carpaccio
  • For dessert there's pear carpaccio with gingerbread ice-cream and meringue.
  • The menu begins with appetizers including calamari steak, sushi and carpaccio, and includes soup and salad choices.
  • Try the salad of roast pumpkin, feta cheese and poached egg followed by the tuna carpaccio with avocado.
  • Ride your little electric scooters, and eat your free salmon carpaccio.
  • The carpaccio version, translucent and interesting, almost worked.
  • Look for swordfish carpaccio, chestnut flour tagliatelle with sausage and wild fennel and stuffed wild boar.
  • You'll find two in this week's column, a halibut tartare and salmon carpaccio.
  • Among appetizers are a good lentil soup and tuna carpaccio with a drizzle of olive oil and lemon.
  • There, sea asparagus was served with moi carpaccio and fresh truffle soy vinaigrette.
  • Part of this has to do with an upswing in the consumption of sushi, carpaccio, sashimi and ceviche.
British Dictionary definitions for carpaccio

carpaccio

/ˌkɑːˈpætʃɪəʊ; Italian karˈpattʃo/
noun (pl) -os
1.
an Italian dish of thin slices of raw meat or fish
Word Origin
possibly after the Italian painter Vittore Carpaccio (?1460–?1525)

Carpaccio

/ˌkɑːˈpætʃɪəʊ; -tʃəʊ; Italian karˈpattʃo/
noun
1.
Vittore (vitˈtoːre). ?1460–?1525, Italian painter of the Venetian school
Collins English Dictionary - Complete & Unabridged 2012 Digital Edition
© William Collins Sons & Co. Ltd. 1979, 1986 © HarperCollins
Publishers 1998, 2000, 2003, 2005, 2006, 2007, 2009, 2012
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Word Origin and History for carpaccio
n.

raw meat or fish served as an appetizer, late 20c., from Italian, often connected to the name of Renaissance painter Vittore Carpaccio (c.1460-1526) but without any plausible explanation except perhaps that his pictures often feature an orange-red hue reminiscent of some raw meat.

Online Etymology Dictionary, © 2010 Douglas Harper
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