car·pac·cio (kär-pä?ch?)n.1. Very thinly sliced raw meat or fish, especially beef or tuna, garnished with a sauce.2. A vegetarian dish in which zucchini, squash, or similar food is thinly sliced, served raw, and garnished with a dressing.[Italian, after Vittore Carpacciowho favored red pigments.]American Heritage® Dictionary of the English Language, Fifth Edition. Copyright © 2016 by Houghton Mifflin Harcourt Publishing Company. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.carpaccio (?k???pæt????; Italian kar?patt?o) n, pl -os (Cookery) an Italian dish of thin slices of raw meat or fish[possibly after the Italian painter Vittore Carpaccio (?1460??1525)]Carpaccio (?k???pæt????; -t???; Italian kar?patt?o) n (Biography) Vittore (vit?to?re). ?1460??1525, Italian painter of the Venetian schoolCollins English Dictionary ? Complete and Unabridged, 12th Edition 2014 © HarperCollins Publishers 1991, 1994, 1998, 2000, 2003, 2006, 2007, 2009, 2011, 2014Car?pac?cio (k?r?p? t?o?, -t?i?o?) n. Vittore, c1450?1525, Venetian painter. car?pac?cio (k?r?p? t?o?, -t?i?o?) n. thinly sliced raw beef or fish served with a piquant sauce. [after V. Carpaccio] Random House Kernerman Webster’s College Dictionary, © 2010 K Dictionaries Ltd. Copyright 2005, 1997, 1991 by Random House, Inc. All rights reserved.