An Italian appetizer of thinly sliced or pounded raw meat or fish, typically beef, served with a sauce such as aioli or olive oil and lemon. The dish has expanded to include thinly sliced vegetables or fruits prepared in similar style.
Named after Italian Renaissance painter Vittore Carpaccio, known for his use of red and white colors. The dish was created in 1950 by Giuseppe Cipriani at Harry's Bar in Venice, who was inspired by the painter's distinctive color palette when creating this raw beef dish.
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