Carpaccio

n. Italian hors d'oeuvre dish of raw beef or fish sliced thinly and served with a sauce

This article is about the food. For the 15th-century painter, see Vittore Carpaccio. Carpaccio is a dish of raw beef, veal or tuna traditionally thinly sliced or pounded thin served as an appetizer. According to Arrigo Cipriani, the present-day owner of Harry's Bar, the Carpaccio was invented at Harry's Bar in Venice, where it was first served to the countess Amalia Nani Mocenigo in 1950 when she informed the bar's owner that her doctor had recommended she eat only raw meat. It consisted of thin slices of raw beef dressed with a mustard sauce. The dish was named Carpaccio by Giuseppe Cipriani, the bar's former owner, in reference to the Venetian painter Vittore Carpaccio, because the colours of the dish reminded him of paintings by Carpaccio.
See more at Wikipedia.org...

Originally, paper thin slices of raw beef with a creamy sauce, invented at Harry's Bar in Venice. In recent years, the term has come to describe very thinly sliced vegeatables, raw or smoked meats, and fish.

cahr-PAHTCH-choe
This celebrated beef dish was the invention of Giuseppe Cipriani, creator of Harry's Bar in Venice. One of Cipriani's regulars, a Venetian countess by the name of Amalia Nani Mocenigo, was under doctors' orders to consume plenty of raw beef. To liven up the countess' new diet, Cipriani came up with the idea of presenting her with a platter of paper-thin slices of raw beef filet. Cipriani seasoned the beef with a mayonnaise, mustard, and Worcester sauce, but carpaccio can also be seasoned with olive oil, mustard, lemon, and pepper, or with an herbed mayonnaise dressing.
For more click here.