noun a dish of raw meat or fish thinly sliced or pounded and served as an appetizer
Carpaccio is a dish of thinly sliced raw meat or fish, typically drizzled with olive oil and lemon juice, and often served as an appetizer.
Carpaccio is considered a classic example of modern gastronomy, showcasing the art of raw food preparation and flavor combinations.
Carpaccio is a popular dish in upscale restaurants, known for its elegant presentation and delicate flavors.
Carpaccio is believed to have originated in Italy, named after the Renaissance painter Vittore Carpaccio, known for his use of red and white tones similar to the colors of the dish.
Carpaccio has become a staple in contemporary food culture, representing a sophisticated and refined approach to dining.
Carpaccio is a popular dish in Italian restaurants, often served as an appetizer or main course. Chefs use thinly sliced raw meat or fish, typically beef or tuna, and dress it with olive oil, lemon juice, and seasonings.
Food critics may write reviews of restaurants that serve carpaccio, commenting on the quality of the dish, the freshness of the ingredients, and the overall presentation.
Food bloggers may share recipes for making carpaccio at home, along with tips on sourcing high-quality ingredients and serving suggestions.
Restaurant owners may include carpaccio on their menu to attract customers who enjoy raw meat or fish dishes. They may also market the dish as a specialty or signature item.
Event planners may recommend serving carpaccio at upscale events or cocktail parties as a sophisticated and elegant appetizer option.
Caterers may offer carpaccio as part of their menu for special events, corporate functions, or weddings, catering to clients who appreciate gourmet cuisine.
Food stylists may be hired to create visually appealing presentations of carpaccio for food photography shoots, cookbooks, or advertising campaigns.