thinly slices of raw meat or fish

Carpaccio basically means thinly slices of raw meat or fish.

a dish of very thinly sliced raw beef , drizzled with a vinaigrette made with olive oil

In Italy, carpaccio is a dish of very thinly sliced raw beef, drizzled with a vinaigrette made with olive oil.

a dish of meat or fish (such as beef, veal, venison, salmon or tuna)

Carpaccio Carpaccio (, , ) is a dish of meat or fish (such as beef, veal, venison, salmon or tuna), thinly sliced or pounded thin, and served raw, typically as an appetizer.

an Italian word that initially means a dish made of raw meat or fish, sliced or pounded thinly, and normally served as appetizer

‘Carpaccio’ is an Italian word that initially means a dish made of raw meat or fish, sliced or pounded thinly, and normally served as appetizer.

an Italian dish, , thin slices of raw beefusually served as an appetizer

-oh], carpaccio is an Italian dish, thin slices of raw beef, usually served as an appetizer.

the name of an Italian dish, made with either raw meat or fish which has been sliced or pounded very thinly and served drizzled with olive oil and parmesan shavings

Carpaccio is the name of an Italian dish, made with either raw meat or fish which has been sliced or pounded very thinly and served drizzled with olive oil and parmesan shavings.

an Italian dish made of raw beef, fish or venison

Carpaccio is traditionally an Italian dish made of raw beef, fish or venison, sliced ultra fine, and ultra fine is generally served as an entre.

a dish of meat or fish[1]

Carpaccio (in Italian karˈpattʃo/) is a dish of meat or fish[1] (such as beef, veal, venison, salmon or tuna), thinly sliced or pounded thin, and served raw, typically as an appetizer.

as raw meat or fish

Carpaccio is known as raw meat or fish (commonly tuna, salmon, and swordfish), thinly sliced or pounded thin and served as an appetizer or lunch dish.

as raw meat or ( fish commonly tuna, salmon, and swordfish

Carpaccio is defined as raw meat or fish (commonly tuna, salmon, and swordfish), thinly sliced or pounded thin and served as an appetizer or lunch option.

an appetizer of thinly sliced raw meat

Carpaccio as I understand is an appetizer of thinly sliced raw meat and in the case fish.

an Italian dish that usually features thinly sliced raw meat or seafood, from beef and venison to salmon and tuna

Carpaccio is an Italian dish that usually features thinly sliced raw meat or seafood, from beef and venison to salmon and tuna.

a dish originally consisting of finely sliced or pounded raw beef

, carpaccio is a dish originally consisting of finely sliced or pounded raw beef.

a cold dish of raw beef

Carpaccio is basically a cold dish of raw beef – yep turn the eyes off and enjoy A little home-grown recipe , A little home-grown recipe is delicious.

the raw meat dish most commonly associated with Italy

Carpaccio might be the raw meat dish most commonly associated with Italy, but that's not to say the classic tartare does not still enjoy widespread popularity.

an Italian dish of meat or something

Carpaccio is an Italian dish of meat or something meat-ish either sliced paper thin or pounded thin.

a term used in modern cuisine to describe any thinly sliced raw meat or fish served in this way, including tuna

Carpaccio is a term used in modern cuisine to describe any thinly sliced raw meat or fish served in this way, including tuna.

which claims a dish's heritage from Venice

Carpaccio is a dish which claims a dish's heritage from Venice, at the legendary Harry's Bar.

the thinnest cut you can get on any type of meat

Carpaccio is the thinnest cut you can get on any type of meat which means that the flavour melts in the mouth as soon as you bite on the flavour which the flavour did.

an Italian dish that was invented in Venice during the 1950

Very little in that they both are both raw meat dishes which nowadays stretches to include fish, fruit and vegetables but their origins have different stories to tell: Carpaccio is an Italian dish that was invented in Venice during the 1950’s, named after the Venitian painter Vittore Carpaccio and popularised by Guiseppe Ciprani, the founder of Harry’s Bar; slices of wafer thin raw meat, fish or vegetable that are served with rocket leaves, lemon juice, olive oil and shavings of Parmesan