Carpaccio is a noun and defined as thinly sliced raw meat or fish served with a sauce such as beef or tuna carpaccio. First used in 1974, this dish was invented by Giuseppe Cipriani at the famous Harry’s Bar in Venice. The dish’s original recipe was served with beef but now includes any raw meat or fish. The word carpaccio comes from the famous Italian painter Vittore Carpaccio who was known to use vivid red in his paintings.
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