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An Italian antipasto consisting of raw beef fillet sliced extremely thinly, often served with olive oil, lemon and small pieces of parmesan cheese. It was apparently named in honour of the Italian painter Vittore Carpaccio (c.1460–c.1525), on the occasion of an exhibition of his works in Venice in 1963.

Subjects: Medicine and Health — Cookery, Food, and Drink.

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