carpaccio
Carpaccio is a dish consisting of thinly sliced or pounded raw meat—traditionally beef—or fish, served as an appetizer. The mental image is of delicate, translucent layers of high-quality protein drizzled with olive oil, lemon juice, and often topped with capers, arugula, or shaved parmesan. It is primarily used in culinary contexts to describe a preparation method rather than a specific ingredient. While beef is the classic choice, you will frequently see "salmon carpaccio" or "vegetable carpaccio" on modern restaurant menus. It implies a sophisticated, light, and refined dining experience.
In conversation
Ordering dinner
Should we get an appetizer to share?
Should we get an appetizer to share?
Let's go with the beef carpaccio, it’s always so refreshing.
Let's go with the beef carpaccio, it’s always so refreshing.
Used to suggest a light starting dish.
Describing a meal
I’ve prepared a scallop carpaccio with a citrus vinaigrette.
I’ve prepared a scallop carpaccio with a citrus vinaigrette.
It looks like a piece of art!
It looks like a piece of art!
Highlights the visual, thin-sliced presentation.
Examples
The restaurant is famous for its beef carpaccio.
The restaurant is famous for its beef carpaccio.
She thinly sliced the tuna to make a delicate carpaccio.
She thinly sliced the tuna to make a delicate carpaccio.
The chef experimented with a beet carpaccio, substituting the traditional meat for thinly shaved root vegetables.
The chef experimented with a beet carpaccio, substituting the traditional meat for thinly shaved root vegetables.
