| 释义 |
car·pac·cio
\kärˈpäch(ē)ō\ noun
(-s)
Etymology: Italian filetto Carpaccio fillet Carpaccio, after Vittore Carpaccio died 1525 Venetian painter known for his use of reds and whites
: thinly sliced raw meat or fish served with a sauce — often used as a postpositive modifier
< beef carpaccio > |